TỐI ƯU HÓA ĐIỀU KIỆN LÊN MEN RƯỢU VANG THANH TRÀ SỬ DỤNG PHƯƠNG PHÁP BỀ MẶT ĐÁP ỨNG

Abstract

Response surface methodology (RSM) was employed for analysis of fermentation conditions of total soluble solid content, pH and initial yeast density on ethanol content produced
during maprang wine production by isolated yeast strain Saccharomyces cerevisiae (5.5A).
The experiments were carried out according to the Box-Behnken design to establish the optimum conditions for improving the quality of maprang wine. The results showed that the predicted values for optimization process conditions were in good agreement with experimental
data. Using isolated yeast strain 5.5A for the wine fermentation at pH 4.0, total soluble solid
content of 24% and yeast density of 105 cells/mL, the alcohol content produced was reached
at 13.52% Vol and the wine had favorable color and flavor. The quality of Thanh Tra wine
(methanol, adehyde and hydrogen cyanic contents) has reached the published Vietnamese
standard (TCVN 7045: 2013).