Abstract

In order to obtain a proper brewing method of jujube brandy, one-factor experiment and response surface methodology were applied to get the maximum alcohol content. Using single-yeast GH and fermentate at 28C for 20d was suggested by one-factor test. The use of a central composite design and the response surface methodology to determine the best conditions allows the optimum combination of analytical variables (yeast strains, fermentation temperature and time) to be identified: single-yeast GH, fermentation temperature of 18C, fermentation time of 24d and the alcohol content was 38.7%vol, almost accords with the predicted data. The optimized process improved the mellow flavor of jujube brandy, which has great practical values.

Keywords:

Alcohol, flavor compounds, jujube brandy, one-factor tests, response surface method,

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Competing interests

The authors have no competing interests.

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