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Effect of fermentation conditions (yeast content and fermentation time) on the ethanol and bioactive compounds of Ca na (Elaeocarpus hygrophilus Kurz) wine by using response surface methodology
Giang, N. T. N., Khai, T. V.

Ca na (Elaeocarpus hydrophilus() fruits were used as a raw material for wine processing, which will help increase the value, diversify products from Ca na fruit, and increase income for growers. Optimizing fermentation by response surface methodology (RSM) was conducted with 2 factors including yeast content [0.1 to 0.3 % w/w (compared to raw materials)] and fermentation time (8 to 12 days). The central composite design used for optimizing the effect of yeast content and fermentation time were in agreement with the quadratic regression models well with R2 > 0.80. Based on the response surface plots, the optimal parameters of fermentation were the initial yeast addition of 0.24 % (w/w, compared to raw materials) and 11.5 days of fermentation time. Contents of ethanol and bioactive compounds (in 100 g of dry matter) were 9.32 % v/v, 9.18 g tannic acid equivalent (TAE), 3.66 g quercetin equivalent (QE) and 3.242 g TAE, respectively.

Descriptors: Elaeocarpus hygrophilus, ethanol, fermentation time, optimize, Saccharomyces cerevisiae

BrewingScience, 76 (March/April 2023), pp. 30-37