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KMID : 0613820080180040556
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Journal of Life Science
2008 Volume.18 No. 4 p.556 ~ p.564
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Optimization of Fermentation Condition for Red Ginseng Wine Using Response Surface Methodology
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Kim Seong-Ho
Kang Bok-Hee
Noh Sang-Gyun
Kim Jong-Guk
Lee Sang-Han
Lee Jin-Man
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Abstract
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Response surface methodology was used to monitor the optimization of fermentation conditions for red ginseng wine. A central composite design was applied to investigate the effects of independent variables, fermentation temperature (), fermentation time () and initial pH () on dependent variables, physicochemical characteristics and effective ingredients. Alcohol and total sugar content were significantly affected both by fermentation temperature and time. Crude saponin content was greatly affected by fermentation time, and pH was significantly affected by initial pH. Fermentation time and initial pH had a greater effect on ginsenoside content than fermentation temperature. Ginsenoside content increased along with fermentation time and initial pH. We elicited a regression formula for each variable, and superimposed the total optimum points of fermentation conditions for physicochemical characteristics and the effective constituents. The predicted values at the optimum fermentation conditions were at 21~27’C for 15~20 day in initial pH 4.6~5.2.
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KEYWORD
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Response surface methodology, red ginseng, fermentation, ginsenoside, wine
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