Optimization of fermentation process for preparation of mulberry fruit wine by response surface methodology

Abstract

Response surface methodology (RSM) has been the most widely used optimization method in recent years. Lately, many studies successfully employed this methodology to improve enzyme production processes of industrial interest. In this context, the mulberry (Morus alba L.) fruit was used as raw material to brew fruit wine. The effects of fermentation parameters (temperature, pH value, inoculum size and fermentation time) on the alcoholicity of mulberry wine were investigated. Based on single factor and three factor influence level tests by following the Plackett-Burman design, the optimum extraction yieldwas analyzed by response surface methodology (RSM). The results of RSM showed that the optimal condition for mulberry fermentation was defined as pH, 3.2; inoculum size, 0.53%; fermentation temperature, 31.4°C and fermentation time of 6 days. Under this optimal condition, alcoholicity of the wine reached 12.46%.   Key words: Mulberry wine, fermentation condition, response surface analysis,optimization