Abstract:Response surface methodology was applied to optimize fermentation parameters for lotus rice-wine production. On the basis of single factor experiments, the fermentation time, wheat koji inoculums size, and temperature on the yield of alcohol were selected as main factors for further test. A regression model for the yield of alcohol was established using a Box-Behnken design involving the above three factors at three levels. Results showed that the optimal fermentation parameters were as follows: fermentation time 14days, inoculums size 1.0%, and temperature 30℃. Under these conditions, the alcohol yield reached14.2%, closing to predicted yield of 14.54%. This reliable model could predict the contents of alcohol in the lotus rice-wine fermentation conditions.
