Optimization of alcoholic fermentation parameters for plum wine production

The plum (Prunus domestica L.) is the most common fruit crop in Serbia, with chemical composition that renders it an attractive substrate for wine fermentation. In order to ensure the best quality characteristics of plum wine it is necessary to investigate and optimize fermentation parameters which mainly influence vinification process. Hence, this study aims to investigate wine production from plum pomace by optimizing fermentation temperature, pH and dose of pectinase applying response surface methodology, Box-Behnken experimental design, as well as desirability function approach. According to the high coefficients of determination (R-2 >90%) and statistical significance (p <0.05), all the models were adequate and suitable. Quality parameters used for assessing the efficiency of optimization were wine yield and the contents of ethanol, methanol and glycerol. Sensory analysis indicated that plum wine produced under the optimal conditions was good in terms of overall acceptability.