Optimization of Fermentation Conditions of Mead by Response Surface Methodology

Yong Zhang; Yao Qin Ai; Qi Wu; Cong Fa Li; Wen Xue Chen

doi:10.4028/www.scientific.net/AMR.881-883.789

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 881-883Optimization of Fermentation Conditions of Mead by...

Optimization of Fermentation Conditions of Mead by Response Surface Methodology

Abstract:

The main aim of the present work was to optimize mead production using Response Surface Methodology. The effects of pH (X1:4–6), diammonium phosphate concentration (X2: 90–150g/hL), and temperature(X3: 24–32°C) on mead quality, concerning the final ethanol, was studied. The results showed that regression equation fit well with experimental data and the optimum extraction conditions determined in order to maximize the combined responses were pH value of 6.5, diammonium phosphate concentration of 150g/hL, temperature of 28°C. The mead produced under these conditions had the following characteristics: ethanol concentration of 9.3% and good flavor.

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Periodical:

Advanced Materials Research (Volumes 881-883)

Pages:

789-792

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.881-883.789

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Online since:

January 2014

Authors:

Yong Zhang, Yao Qin Ai, Qi Wu, Cong Fa Li, Wen Xue Chen*

Keywords:

Mead, Optimize the Production Process, Response Surface Methodology (RSM)

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