Optimization of fermentation technology of citrus sinensis osbeck fruit wine of Fengjie

In order to optimize the fermentation technology of citrus sinensis osbeck fruit wine of Fengjie.The citrus sinensis osbeck juice of Fengjie was utilized as raw material to brew fruit wine.On the basis of single-factor test,Box- Behnken center-united experiment was designed to concern four factors including fermentation temperature,content sulfur dioxide,yeast addition quantity,fermentation time.Then the response surface regression analysis was conducted to obtain the optimum formulations of wine fermentation process of Fengjie citrus sinensis osbeck. The optimal fermentation conditions were determined as follows: fermentation temperature 30 ℃,sulfur dioxide 60 mg / L,yeast addition quantity 54 mg /100 mL and fermentation time 11 d.Under this optimal condition,the alcoholicity was14.13%( v / v). The result was well matched with the predicted value( 14.18%),and well suggests production prediction.