Table 1.
Kinetic parameters for star fruit alcoholic fermentation at room temperature after 9 days of fermentation
| Runs | SS (°Brix) | pH | Yeast (g L−1) | Alcohol (°GL) | Final pH | Yield (%v/v) | Final yeast (g L−1) |
|---|---|---|---|---|---|---|---|
| 1 | 20.2 (−1) | 4.2 (−1) | 1.6 (−1) | 9.06 | 3.74 | 85.47 | 83.94 |
| 2 | 23.8 (+1) | 4.2 (−1) | 1.6 (−1) | 9.76 | 3.77 | 85.00 | 54.58 |
| 3 | 20.2 (−1) | 4.8 (+1) | 1.6 (−1) | 8.36 | 4.23 | 90.00 | 65.22 |
| 4 | 23.8 (+1) | 4.8 (+1) | 1.6 (−1) | 11.15 | 4.22 | 94.00 | 89.66 |
| 5 | 20.2 (−1) | 4.2 (−1) | 3.4 (+1) | 8.36 | 3.82 | 85.50 | 88.14 |
| 6 | 23.8 (+1) | 4.2 (−1) | 3.4 (+1) | 8.36 | 3.87 | 90.10 | 74.54 |
| 7 | 20.2 (−1) | 4.8 (+1) | 3.4 (+1) | 9.06 | 4.24 | 91.50 | 63.85 |
| 8 | 23.8 (+1) | 4.8 (+1) | 3.4 (+1) | 10.45 | 4.21 | 90.80 | 70.74 |
| 9 | 19.0 (−1.68) | 4.5 (0) | 2.5 (0) | 9.06 | 4.11 | 78.60 | 91.73 |
| 10 | 25.0 (+1.68) | 4.5 (0) | 2.5 (0) | 11.15 | 4.13 | 81.74 | 89.84 |
| 11 | 22.0 (0) | 4.0 (−1.68) | 2.5 (0) | 9.76 | 3.94 | 83.33 | 131.81 |
| 12 | 22.0 (0) | 5.0 (+1.68) | 2.5 (0) | 10.45 | 4.19 | 75.76 | 167.08 |
| 13 | 22.0 (0) | 4.5 (0) | 1.0 (−1.68) | 8.36 | 4.05 | 83.33 | 144.86 |
| 14 | 22.0 (0) | 4.5 (0) | 4.0 (+1.68) | 9.76 | 4.00 | 82.69 | 121.88 |
| 15 | 22.0 (0) | 4.5 (0) | 2.5 (0) | 9.76 | 4.35 | 87.78 | 190.80 |
| 16 | 22.0 (0) | 4.5 (0) | 2.5 (0) | 10.45 | 4.00 | 75.30 | 213.07 |
| 17 | 22.0 (0) | 4.5 (0) | 2.5 (0) | 9.76 | 4.10 | 77.69 | 190.89 |
Central composite rotatable design 23 + 6 star points +3 central points for the star fruit alcoholic fermentation by S. cerevisiae after 9 days at room temperature (~25 °C) without agitation. Independent variables are: the soluble solid concentration (S) (°Brix = g 100 g−1), initial pH and initial yeast concentration (Yeast) (gL−1). Response variables are: the final alcohol content (Alcohol) (°GL = L 100 L−1), final pH, volumetric fermentation yield (Yield) (% v/v) and final yeast concentration (Final Yeast) (g L−1)
Codified values are presented in parenthesis