Optimization of fermentation process of Ponkan fruit wine by response surface methodology

The fermentation process of Ponkan fruit wine was studied with Ponkan juice and highly-active dry yeast used as the raw material and culture,respectively.Based on single-factor experiments,inoculum size,sugar content,pH and fermentation temperature were chosen as the influencing factors,and the alcohol content of the wine as the response value,a mathematical model was established by the Box-Behnken Central Composite Design to make response surface analysis.The results showed the optimal fermentation process as:inoculum size 0.11 g/100ml,sugar content 21%,pH 3.6,fermentation temperature 26℃ and fermentation time 6 d.Under these conditions,the alcohol content of Ponkan fruit wine reached 9.5%(v/v).