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KMID : 1134820090380010116
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 1 p.116 ~ p.120
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Optimization for The Alcoholic Fermentation of Concentrated Grape Juice Using Response Surface Methodology
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Kim Yoon-Sook
Kim Rosa
Choi Hee-Don
Choi In-Wook
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Abstract
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Response surface methodology (RSM) was applied to optimize alcohol fermentation of concentrated grape juice. Sugar concentration (X1), agitation rate (X2) and fermentation time (X3) were chosen as the independent variables of the central composite design (CCD). Dependent variables were alcohol content (Y1) and total acidity (Y2). To optimize two dependent variables, desirability function was defined as Y1=10.0% and Y2=minimum. The optimum conditions for alcohol fermentation were 19.98oBx (sugar concentration), 104.1 rpm (agitation rate) and 89.67 hr (fermentation time). The predicted responses were 10.0% in alcohol content and 0.86% in total acidity. The coefficients of determination (R2) were 0.948 and 0.958, which indicate that the model fit was highly significant (p<0.001). The experimental values were 10.1% for alcohol content and 0.88% for total acidity. These values were similar to the predicted values from RSM.
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KEYWORD
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concentrated grape juice, alcoholic fermentation, response surface methodology (RSM)
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