Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

Abstract

Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p<0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53±0.84% (v/v), total phenol content 651.6±54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83±0.29. The Lantana camara fruit juice concentration added had shown significant (p<0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.

Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia‐ficus‐indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization

“…Experimental measurement uncertainties were determined to avoid cumulative error of the model developed which is reported in our pervious study Zenebe and Solomon (2020)…”

“…Response surface method coupled with composite central rotatable design (CCRD) is appropriate for optimization of fruit wine fermentation process determining input factors (Nikhanj & Kocher, 2018; Peng et al., 2015; Zenebe et al., 2018; Zenebe & Solomon, 2020). Organic acid composition of fruits as well as fermentation process input factors directly and jointly affects total titrable acidity of the final wine.…”

“…Limited fruit wine fermentation process was investigated to show the effect of | 4451 TSEGAY fermentation variables (fermentation temperature, pH, inoculum concentration, ratio of mixing substrates) on total titrable acidity and organic acid content of the intended wine. Despite the application of optimization methods to control alcohol, total phenol, antioxidant, and sensory qualities, controlling total titrable acidity and organic acid quality profiles of the produced fruit wine have limited studies (Coelho et al, 2015;Nikhanj & Kocher, 2018;Peng, Lei, Zhao, & Cui, 2015;Zenebe & Solomon, 2020).…”

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

“…Nigeria was formerly listed among the top 30 countries in the world for wine consumption per capita, with roughly 10.57 liters drank per person [ 12 – 14 ]. Furthermore, European countries such as France, Spain, and Italy are the top importers of red wines to Nigeria, accounting for approximately 60% of total imports, while South Africa and the United States account for about 22% and 8% of the total imports, respectively [ 10 , 15 ]. In tropical regions of the world for instance, in Nigeria, many wineries produce wines from locally available tropical fruits such as pineapple and mango, since grape is not grown in this part of the world.…”

Optimization of fermentation technology for composite fruit and vegetable wine by response surface methodology and analysis of its aroma components

“…18 As a new type of beverage, vegetable wines have not only unique vegetable avors but also contain various vitamins, trace elements and other nutrients from vegetables. [19][20][21][22] However, wine made from a single fruit or vegetable will not have good enough color, avor or nutritional components. 23 The characteristics of both fruits and vegetables can be integrated into composite fruit and vegetable wine, which possesses high nutritional value and unique style.…”