ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Mead fermentation parameters: Optimization by response surface methodology

Аннотация
Introduction. This article presents the development of mathematical models related to the effect of the initial content of dry matter, yeast, and yeast energizer on the fermentation rate, the alcohol content, and the dry matter content in the finished product – mead.
Study objects and methods. The mathematical models were developed by using the response surface methodology (RSM). The effect of yeast, dry matter, and yeast energizer contents were tested in concentration ranges of 150–600 mg/L, 16.3–24.4%, and 140–500 mg/L, respectively. The starting substrates used were honeydew honey and 10% apple juice. Yeast was rehydrated and added in different amounts to obtain required concentrations. Initial dry matter concentrations were measured by a refractometer. At the end of fermentation, oenological parameters of mead, namely dry matter content, pH, and ethanol yield, were determined according to standard methods.
Results and discussion. The statistical estimation of the developed models and the individual model parameters showed that the initial dry matter content had a significant effect on the content of alcohol and dry matter in the final product. While, the initial content of yeast and yeast energizer did not have a significant effect in the tested concentration ranges. In addition, it was proved that the initial content of dry matter and yeast energizer had a significant effect on the fermentation rate, i.e. on the course of fermentation, which was described by a second-degree polynomial.
Conclusion. We determined the optimum content of dry matter (24.4%), amount of yeast (150 mg/L), and concentration of yeast energizer (140 mg/L) in the initial raw material which provided the maximum alcohol yield at a consistent fermentation rate.
Ключевые слова
Response surface methodology , mathematical models , fermentation , mead , yeast
ФИНАНСИРОВАНИЕ
This study is a result of the research conducted within the Project (19/6-020/961-68/18) financially supported by the Ministry for Scientific and Technological Development, Higher Education and Information Society of the Republic of Srpska.
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Как цитировать?
Velemir A., Savić A., Papuga S., Stojković M., Pećanac I. Mead fermentation parameters: Optimization by response surface methodology. Foods and Raw Materials, 2022, вып. 10, том. 1, стр. 137-147
DOI
http://doi.org/10.21603/2308-4057-2022-1-137-147
Издатель
Кемеровский государственный университет
https://kemsu.ru
ISSN
2308-4057 (Print) /
2310-9599 (Online)
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