A Research on Mulberry Wine Fermentation Condition Optimization by Means of BBD

Yong Zuo; Feng Qi; Yang Li

doi:10.4028/www.scientific.net/AMR.791-793.84

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 791-793A Research on Mulberry Wine Fermentation Condition...

A Research on Mulberry Wine Fermentation Condition Optimization by Means of BBD

Abstract:

The study was designed by the method of single factor experiment combining with BBD designing experiment to optimize the best fermentation condition of mulberry wine. Through the experiment the best fermentation condition of mulberry wine was confirmed as follows: The yeast addition was 0.14%, sugar content was adjusted to 194.22 g/L before fermentation, the SO₂ addition was 76.70mg/L and the temperature was 25.4°C. The alcohol of mulberry wine was 10.3v/v after fermentation.

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Periodical:

Advanced Materials Research (Volumes 791-793)

Pages:

84-88

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.791-793.84

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Online since:

September 2013

Authors:

Yong Zuo, Feng Qi, Yang Li

Keywords:

Fermentation Condition, Mulberry, Mulberry Wine, Response Surface Methodology (RSM)

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