Optimization of fermentation parameters for the production of a novel selenium enriched mulberry (Morus nigra) wine
Nana Adwoa Nkuma Johnson, John‐Nelson Ekumah, Yongkun Ma, Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe, Selorm Yao‐Say Solomon Adade, Xu Manching +3 more
LWT
Abstract
Novel selenium (Se) access media such as wine is increasingly being improved to ease Se access and consumption. Thus, our work intended to enhance mulberry wine as a Se access medium by optimizing wine fermentation conditions using Box-Behnken design (BBD) and Response Surface Methodology (RSM). The approach combined four parameters selected from a factor screening study. Optimizing the parameters, the design predicted the best temperature as 25.01 °C, pH 4.22, °Brix 25 °Bx, and Se 299.99 μg at a desirability of 0.939. Using these conditions, an optimized Se-enriched mulberry wine (OpSeMW) with a 9.41% alcohol by volume, 695.36 mg/100 mL total polyphenol content, and a total residual Se of 201.58 μg was attained. It also exhibited improved characteristics regarding its physicochemical prop