scholarly journals Total titratable acidity and organic acids of wines produced from cactus pear ( Opuntia‐ficus‐indica ) fruit and Lantana camara ( L. Camara) fruit blended fermentation process employed response surface optimization

2020 ◽  
Vol 8 (8) ◽  
pp. 4449-4462
Author(s):  
Zenebe Tadesse Tsegay
Keyword(s):  
Organic Acids ◽  
Response Surface ◽  
Fermentation Process ◽  
Titratable Acidity ◽  
Lantana Camara ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Response Surface Optimization ◽  
Total Titratable Acidity ◽  
Surface Optimization

scholarly journals Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Zenebe Tadesse Tsegay ◽  
Solomon Mengistu Lemma
Keyword(s):  
Fermentation Process ◽  
Fruit Juice ◽  
Lantana Camara ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Wine Quality ◽  
Wine Production ◽  
Cactus Pear ◽  
Response Surface Optimization

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 (p<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% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53±0.84% (v/v), total phenol content 651.6±54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83±0.29. The Lantana camara fruit juice concentration added had shown significant (p<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.

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