@article{WANG2024, 
author = {Qihui WANG and Jingjing ZHANG and Xiaoxiao LI and Tinghui XUE and Xiao NIE and Cheng CHENG and Dan QIN and Liyan JIA},
title = {Optimization of fermentation process of high flavonoid hawthorn wine brewed by Pichia kudriavzevii Y1 based on response surface method},
year = {2024},
journal = {China Brewing},
volume = {43},
number = {7},
pages = {184-189},
keywords = {hawthorn wine, aromatic strain, total flavonoids, fermentation process, response surface optimization},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2024.07.027},
doi = {10.11882/j.issn.0254-5071.2024.07.027},
abstract = {Using Shanxi native Pichia kudriavzevii Y1 as fermentation strain, a hawthorn wine was prepared, and the fermentation process was optimized by single factor and response surface tests with total flavonoids content and alcohol content as evaluation indexes. The results showed that the optimal fermentation conditions were fermentation temperature 31 ℃, inoculum 13%, initial sugar content 25°Bx and fermentation time 10 d. Under the optimal conditions, the alcohol content of the hawthorn wine was (11.07±0.09)%vol, the total flavonoid content was (16.10±0.15) mg/ml, and sensory score was 38. The hawthorn wine had bright body, harmonious aroma of fruit and wine, soft taste, unique flavor.}
}