Optimization of Fermentation Process for Wild Kiwifruit Wine in Funiu Mountain by Response Surface Methodology
LEI Chang-gui1，2，MENG Yu-zhu1*，CHEN Jin-ping2，CAI Hua-zhen1
（1 Henan Quantity and Engineering Vocational College，Pingdingshan 467000，China；
2 College of Food Engineering and Nutritional Science，Shannxi Normal University，Xi'an 710119，China )
Abstract: Objective:Wild kiwifruit was utilized as raw material to brew wild kiwifruit wine in Funiu mountain. Methods: Response surface methodology was applied to optimize the brewing conditions of wild kiwifruit wine. Based on the results of single factor experiments，Box-Behnken experiment design was used to analyze and optimize screening yeast strain， adding amount of pectic enzymes，adding amount of yeast，brewing temperature and brewing time. Results：The wild kiwifruit wine was the color of light yellow. The wine body was limpid and transparent，with the unique aroma and taste of wild kiwifruit，and has soft，no peculiar smell. Conclusion:The results showed that the optimal brewing conditions were determined as follows: the yeast species was L-AU，adding amount of pectic enzymes 0.05%，adding amount of yeast 2.1g/10kg，brewing temperature 22℃，brewing time 10days. Under these optimal conditions，the alcoholicity of the wild kiwifruit wine was 9.9%；the sensory score was 85.6；the soluble solids content was 10.7%.
Key words: wild kiwifruit；response surface experiments；wine；process