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KMID : 1134820150440040586
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 4 p.586 ~ p.591
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Optimization of Peach Wine Fermentation by Response Surface Methodology
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Lee Gee-Dong
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Abstract
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To prepare peach wine using peach juice, fermentation properties were monitored, and fermentation conditions (initial sugar concentration, temperature, and time) were optimized by a response surface methodology. Alcohol content for peach wine fermentation ranged from 3.4∼9.2% [R2=0.9229 (P<0.01)] and 8.54% (maximum value) at 18.73°Brix, 16.81°C, and 12.99 day. Acidity ranged from 0.30∼0.74%, and 0.25% (minimum value) at 15.11°Brix, 17.09°C, and 13.61 day. Residual sugar concentration was 6.67°Brix (maximum residual sugar content) at 17.79°Brix, 20.63°C, and 3.37 day. Yellow color intensity was 18.92 (maximum Hunter's color b value) at 13.19°Brix, 20.81°C, and 12.81 day. Based on the above study results, optimization conditions for peach wine fermentation were 9 days, below 20°C, and 19°Brix peach juice.
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KEYWORD
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peach, wine, fermentation, optimization, monitoring
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