Optimization of lychee wine fermentation process using response surface methodology to reduce acetic acid content
Keywords:
lychee wine, acetic acid, fermentation, Saccharomyces cerevisiae, metal ion, response surface methodologyAbstract
Abstract: Acetic acid is the main component of the volatile acid in the wine. However, excessive amounts of acetic acid negatively affect wine quality. The study aimed to decrease acetic acid content produced by Saccharomyces cerevisiae fermentation after adding metal ion at different temperatures. Response surface methodology (RSM) was used to predict the optimum conditions for acetic acid removal. A central composite design was employed for the experiments and results were analyzed to obtain the best possible combination of fermentation temperature (X1: 16°C-24°C) and concentrations of potassium (X2: 0-12.0 mM), magnesium (X3: 0-8.0 mM), and calcium ions (X4: 0-0.2 mM) that would generate the minimum acetic acid in lychee wine at an initial acetic acid concentration of 1.5 g/L. Experimental data were fitted to a second-order polynomial equation using multiple regression analysis and analyzed using analysis of variance (ANOVA). During fermentation under pre-established conditions, the correlation coefficients R2 and Adj-R2 of the models for acetic acid removal were 0.9487 and 0.9007, respectively. After testing, the optimum conditions for acetic acid removal were determined as follows: fermentation temperature of 20°C; potassium, magnesium, and calcium ion concentrations of 10.1 mM, 6.1 mM, and 0.2 mM, respectively. The experimental acetic acid content of lychee wine under optimal conditions was found to be 0.309 g/L, which agreed well with the model-predicted value of 0.314 g/L. Keywords: lychee wine, acetic acid, fermentation, Saccharomyces cerevisiae, metal ion, response surface methodology DOI: 10.3965/j.ijabe.20160906.2270 Citation: Wu R N, Zhu P, Shang Y H, Zhong Q P. Optimization of lychee wine fermentation process using response surface methodology to reduce acetic acid content. Int J Agric & Biol Eng, 2016; 9(6): 223-230.References
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[2] Mahattanatawee K, Perez-Cacho P R, Davenport T, Rouseff R. Comparison of three lychee cultivar odour profiles using gas chromatography-olfactometry and gas chromatography- sulfur detection. Journal of Agricultural and Food Chemistry, 2007; 55(5): 1939–1944.
[3] Chen D, Chia J Y, Liu S Q. Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT. ferm. International Journal of Food Microbiology, 2014; 170(17): 12–20.
[4] Vasserot Y, Mornet F, Jeandet P. Acetic acid removal by
Saccharomyces cerevisiae during fermentation in oenological conditions. Metabolic consequences. Food Chemistry, 2010; 119(3): 1220–1223.
[5] Alves J A, Lc D O L, Nunes C A, Dias D R, Schwan R F. Chemical, physical–chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines. Journal of Food Science, 2011; 76(5): S330–S336.
[6] Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D. Alcohols and other volatile compounds. The chemistry of wine stabilization and treatments. Handbook of enology, vol. 2, 2nd edn. Wiley, Chichester, 2006; pp 51–64.
[7] Torija M J, Rozès N, Poblet M, Guillamón J M, Mas A. Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae. International Journal of Food Microbiology, 2003; 80(1): 47–53.
[8] Jones R P, Greenfield P F. A review of yeast ionic nutrition: growth and fermentation requirements. Process Biochemistry, 1984; 19(2): 48–60.
[9] Walker G, Birch R. Magnesium, calcium and fermentative metabolism in industrial yeasts. Journal of the American Chemical Society, 1996; 54(1): 13–18.
[10] Walker G M. The role of magnesium in biotechnology. Critical reviews in biotechnology, 1994; 14(4): 311–354.
[11] Rees M, Steward G. The effects of increased magnesium and calcium concentration on yeast fermentation performance in high gravity worts. Journal of the Institute of Brewing, 1997; 103(5): 287–291.
[12] Wang B C, Shi L C, Zhou J, Yu Y Y, Yang Y H. The influence of Ca2+ on the proliferation of S. cerevisiae and low ultrasonic on the concentration of Ca2+ in the S.cerevisiae cells. Colloids and Surfaces B: Biointerfaces, 2003; 32(1): 35–42.
[13] Lu K P, Means A R. Regulation of the cell cycle by calcium and calmodulin. Endocrine Reviews, 1993; 14(1): 40–58.
[14] Box G, Hunter Wand Hunter J. Statistics for Experiments. Wiley, New York. 1997.
[15] Özkan G, Ürkmez G, Özkan G. Application of Box–Wilson optimization technique to the partially oriented yarn properties. Polymer-Plastics Technology and Engineering, 2003; 42(3): 459–470.
[16] Entian K D, Barnett J. Regulation of sugar utilization by
Saccharomyces cerevisiae. Trends in Biochemical Sciences, 1992; 17(12): 506–510.
[17] Giachetti E, Vanni P. Effect of Mg2+ and Mn2+ on isocitrate lyase, a non-essentially metal-ion-activated enzyme. Journal of Biochemistry; 1991; 276(1): 223–230.
[18] Box G E P, Wilson K B. On the experimental attainment of optimum conditions. J R Stat Soc. 1951; 13(1): 1–45.
[19] Zou T B, Jia Q, Li H W, Wang C X, Wu H F. Response surface methodology for ultrasound-assisted extraction of astaxanthin from haematococcus pluviali. Marine Drugs, 2013; 11(5): 1644–1655.
[20] Myers R, Montgomery R C, Anderson-Cook C M. Response surface methodology, process and product optimization using design experiments (3th ed.). New York: Wiley. 2009.
[21] Li Q H, Fu C L. Application of response surface methodology for extraction optimization of germinant pumpkin seeds protein. Food Chemistry, 2005; 92(4): 701–706.
[22] Muralidhar R V, Chirumamil R R, Marchant R, Nigam P. A response surface approach for the comparison of lipase production by Candida cylindracea using two different carbon sources. Biochemical Engineering Journal, 2001; 9(1): 17–23.
[23] Shang Y H, Zeng Y J, Zhu P, Zhong Q P. Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation. Biotechnology & Biotechnological Equipment, 2016; 30(3): 512–520.
[24] Remize F, Andriru E, Dequin S. Engineering of the pyruvate dehydrogenase by pass in Saccharomyces cerevisiae: role of the cytosolic Mg2+ and mitochondrial K+ acetaldehyde dehydrogenases Ald6p and Ald4p in acetate formation during alcoholic fermentation. Appl Environ Microbiol. 2000; 66(8): 3151–3159.
[25] Dunn M F, Ramíırez-Trujillo J A, Hernáandez-Lucas I. Major roles of isocitrate lyase and malate synthase in bacterial and fungal pathogenesis. Microbiology, 2009; 155(10): 3166–3175.
[26] Dixon G H, Kornberg H L, & Lund P. Purification and properties of malate synthase. Biochim Biophys Acta, 1960; 41(4): 217–233.
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2016-12-02
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Rina, W., Ping, Z., Yuhui, S., & Qiuping, Z. (2016). Optimization of lychee wine fermentation process using response surface methodology to reduce acetic acid content. International Journal of Agricultural and Biological Engineering, 9(6), 223–230. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/2270
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