Optimizing cider fermentation conditions from passion fruit (passiflora edulis sims) by CCD (central composite design)

Abstract

   The present study  determined the fermentation conditions of passion fruit (Passiflora edulis Sims) that affect the quality of cider products. The study conducted a survey various fruit/water ratios (1/1; 1/2;1/3 w/v), Brix (17-19) °Bx); pH of fermentation fluid (3.0-5.0); the ratio of Saccharomyces cerevisiae BV818 (0.03-0.05)%) w/v) and the fermentation time (3-5) days) using the CCD center complex model.The results of the study showed that the optimal value for fermenting passion fruit cider included dilution ratio of fruit juice/water at 1/2(w/v), 18.45 °Brix ; pH 4.65; the yeast rate of 0.038% (w/v) for 3.36 days. The resulted passion fruit cider products was of good quality, with ethanol content of 4.72% (v/v), color values (L^*, a^*, b^*), BI (browning index), color deviation (E) of 66.960.73; 27.34; 50.46 and 2.87, respectively, as well asachieved a good sensory value with a score of 18.74.