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Article Published In Vol.7 (July-Aug 2019)

Optimization of Red Wine Brewing Processing Condition by using Taguchi Method

Pages : 438-445, DOI: https://doi.org/10.14741/ijmcr/v.7.4.6

Author : Ying-Cheng Chiu, Yun-Chu Lin, Cian-Tong Lu, Kan-Lin Hsueh and Feng-Jiin Liu

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Abstract

Brewing red wine is one of the most studied topics in recent years. In this study, we used Taguchi designed experiment to explore the effect of fermentation temperature (Tf), sugar content (Xs), yeast content (Xy), and fermentation duration (tf) on alcohol concentration, alcohol yield rate and antioxidant capacity. Data were analyzed with Minitab software. Experimental and analysis results suggested that the degree of influence on the maximum alcohol concentration is, in the order of importance: Xs at 14 wt.% > tf for 13 days > Tf at 25 oC > Xy at 0.029 wt.%. The optimal brewing condition that producing the highest alcohol yield rate is, in the order of importance, Xs at 14 wt.% > tf of 13 days > Tf at 30 oC > Xy at 0.029 wt.%. Condition that producing the highest antioxidant capacity is: Tf at 30 oC > Xy at 0.021 wt. % > Xs at 14 wt. % > tf for 10 days. These results were also verified with a second order polynomial equation that equation parameters of this equation were fitted with experimental data obtained from Taguchi experiment.

Keywords: Red wine, brewing, fermentation, Kyoho grape, Taguchi designed experiment.

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