Tsegay Zenebe Tadesse, Lemma Solomon Mengistu
College of Natural and Computational Science, Department of Chemistry, Aksum University, P.O. Box 1010, Aksum, Ethiopia.
College of Dryland Agriculture and Natural Resources, Department of Food Science and Post-Harvest Technology, Mekelle University, P.O. Box 231, Mekelle, Ethiopia.
Int J Food Sci. 2020 Jan 11;2020:8647262. doi: 10.1155/2020/8647262. eCollection 2020.
Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant ( < 0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (/), and Lantana camara fruit juice concentration of 10.66% (/) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53 ± 0.84% (/), total phenol content 651.6 ± 54 (mg L equivalent to gallic acid), and sensory value of 8.83 ± 0.29. The Lantana camara fruit juice concentration added had shown significant ( < 0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.
发酵混合水果已被用于提高果酒品质。仙人掌果和马缨丹果实具有众所周知的营养和健康益处。本研究的目的是通过应用响应面优化方法对仙人掌果和马缨丹果实汁发酵过程进行研究，以改善仙人掌酒的品质。在采用中心复合旋转设计开发的实验策略下，通过改变发酵过程变量温度、接种量和马缨丹果汁浓度，对葡萄酒品质响应进行了为期六天的优化。所建立的发酵模型对于准确预测最终葡萄酒的酒精含量、总酚含量和感官特性具有显著意义（<0.01）。通过统计计算，发酵温度24.8°C、接种量浓度10.16%（/）和马缨丹果汁浓度10.66%（/）是生产酒精含量为9.53±0.84%（/）、总酚含量为651.6±54（mg L相当于没食子酸）、感官值为8.83±0.29的仙人掌果酒的总体最佳值。添加的马缨丹果汁浓度对最终葡萄酒的总酚含量和感官值有显著（<0.05）提高。这些结果可用于大规模葡萄酒生产，以减少其采后损失。
