Influence of fermentation conditions on the yield of polyphenols in kiwi fruit wine

Factors on the yield of polyphenols in kiwi fruit wine were mainly studied in this paper.Based on single-factor test, yeast inoculum, SO₂ dosage, temperature and time were chosen as independent variables, and yield of polyphenols was the response variable. Box-Behnken experimental design and response surface methodology were applied to optimize the fermentation conditions.The results showed that the optimum fermentation conditions were determined as inoculation 0.2 g·L^-1, SO₂ dosage 104.8 mg·L^-1, fermentation temperature of 21.4 ℃, fermentation time 7.6 d.Under the optimal conditions, the yield of polyphenols in kiwi fruit wine reached up to 471.2 mg·L^-1.Polyphenols were preserved preferably in kiwi fruit wine.