Title: OPTIMIZATION OF MIXED YEAST FERMENTATION PROCESS OF LITCHI WINE BY RESPONSE SURFACE METHOD
Abstract: Taking the alcohol content as index,we screened a mixed yeast combination with the best fermentation performance,screened 3 key factors influencing the fermentation process of litchi wine by Plackett-Burman design,and determined the optimum process conditions of the mixed yeast fermentation process of litchi wine.The results showed that the optimum conditions were as follows:fermentation temperature 17.86℃and pH value 3.47,and inoculation volume 9.74%.Under the optimum conditions,the alcohol content reached 12.53%(V/V).The main flavor components of the litchi wine prepared by mixed yeast fermentation and single yeast fermentation were compared.The comparison result showed that the mixed yeast fermentation could effectively reduce the total amount of organic acids,improve the wine harmony,and increase the total amount of amino acids,thereby improving the nutritional value of the litchi wine;and the sensory score of the litchi wine prepared by mixed yeast fermentation was higher than that prepared by single yeast fermentation.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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