Optimization of enzymatic hydrolysis and fermentation conditions of Ginkgo biloba wine using response surface methodology

CHEN Bolin, WANG Guibin, GUO Qirong, WANG Jiahong, SU Erzheng, CAO Fuliang

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2022, Vol. 46 ›› Issue (5) : 135-142.

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南京林业大学学报（自然科学版）
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JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2022, Vol. 46 ›› Issue (5) : 135-142. DOI: 10.12302/j.issn.1000-2006.202012034

Optimization of enzymatic hydrolysis and fermentation conditions of Ginkgo biloba wine using response surface methodology

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Abstract

【Objective】 In this study, Ginkgo biloba seeds were used as the raw material for fermentation to explore the best fermentation conditions for G. biloba wine through the optimization of enzymatic hydrolysis and fermentation. 【Method】 Amylase hydrolysis and traditional fermentation were used in the experiment. The single factor test and the response surface method were used to study the technological conditions for enzyme addition, fermentation time, solid-liquid ratio, and sugar content in the two stages of enzymatic hydrolysis and fermentation. The dextrose equivalent (DE) value, glucose content, alcohol content, and the fuzzy mathematics sensory evaluation score were used as evaluation indices to select suitable conditions for enzymatic hydrolysis and fermentation of G. biloba. 【Result】α-amylase and the solid-liquid ratio had the most pronounced influence on the two stages of enzymolysis and fermentation, respectively. The optimal conditions were as follows: α -amylase 19.1 U/mL, pullulanase 2.7 U/mL, glucoamylase 101.4 U/mL, solid-liquid ratio 1∶6.4 (g/mL), sugar content 1∶2.6, with a fermentation time of 8 d. Under these optimized conditions, the total carbohydrates, total acid, alcohol content, dry extract and free amino acid content of G. biloba wine were 16.21 g/L, 3.24 g/L, 12.7%, 12.92 g/L, and 2.18 g/L, respectively. The sensory comprehensive score was 87.35 with a full score of 100. 【Conclusion】 The components of G. biloba wine meet the standard of green fruit wine, and the results of this study provide a theoretical basis for the preparation of G. biloba wine.

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Ginkgo biloba wine / response surface methodology / process optimization / sensory evaluation

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CHEN Bolin , WANG Guibin , GUO Qirong , et al . Optimization of enzymatic hydrolysis and fermentation conditions of Ginkgo biloba wine using response surface methodology[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2022, 46(5): 135-142 https://doi.org/10.12302/j.issn.1000-2006.202012034

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