Optimization of anthocyanin content in purple potato wine by response surface analysis

With purple potato wine as the research object, the methods of single factor and response surface was used to maximize the anthocyanin content in the wine. A regression equation was established to obtain the optimal fermentation parameters. The optimal fermentation conditions were as follows:proportion of water and material 1. 4 ∶ 1, p H4. 15, and fermentation temperature 24 ℃. Under this optimal fermentation conditions, the purple potato wine of 12.3° with a anthocyanin content of 123.34mg/L was obtained and the anthocyanin content was close to the predicted value 124.54mg/L with a relative error less than 0.96%. Accordingly, response surface could be a reasonable and feasible approach to maximize the anthocyanin content in purple potato wine, providing the basis for further researche.