Optimizing process conditions for palm (Borassus flabelliffer) wine fermentation using Response Surface Methodology

Palm juice from palm tree (Borassus flabelliffer) is a seasonal and low priced drinking juice in many of the countries like India. In our present study it has been used for palm wine production. Using a batch fermentation process, Saccharomyces cerevisiae (NCIM 3045) was cultivated in palm juice and different physical parameters such as temperature, pH and time have been varied to maximize the yield of wine. The fermentation process was standardized by statistical methods. Response surface methodology (RSM) based on the 23 factorial central composite design (CCD) was applied to determine the optimum conditions for the maximum yield of ethanol with the variation of temperature and pH. The highest yield of ethanol concentration of was obtained at 32°C and pH 5.5 after 48 h of fermentation. The model showed that the value of R² (0.9973) was high and p- value of interaction of variance was 0.005. Hence the model can be said to be of high significance. Highest concentration of ethanol obtained by fermentation was found to be 82.3 g/l.