Table 3.

Orthogonal experiment results for optimal fermentation conditions of Niuxin plum wines.

Test No.	A	B	C	D	Sensory evaluation scores	Variance analysis of orthogonal results
						Factor	Sum of squares of deviations	Free	F	Critical value of F	Significance
1	1	1	1	1	88.500	A	224.336	2	26.742	19.000	*
2	1	2	2	2	91.900	B	127.069	2	15.147	19.000
3	1	3	3	3	85.000	C	123.529	2	14.725	19.000
4	2	1	2	3	87.100	Error	8.390	2
5	2	2	3	1	75.900
6	2	3	1	2	66.500
7	3	1	3	2	83.700
8	3	2	1	3	77.000
9	3	3	2	1	80.200
K1	265.400	259.300	232.000	244.600
K2	229.500	244.800	259.200	242.100
K3	240.900	231.700	244.600	249.100
k1	88.467	86.433	77.333	81.533
k2	76.500	81.600	86.400	80.700
k3	80.300	77.233	81.533	83.033
Range	11.967	9.200	9.067	2.333

A: Saccharomyces cerevisiae strains (level 1, Lalvin EC1118; level 2, Lalvin D254; level 3, Lalvin 2323), B: Saccharomyces cerevisiae amount (level 1, 0.10%; level 2, 0.15%; level 3, 0.20%), C: Fermentation temperature (level 1, 18°C; level 2, 20°C; level 3, 22°C), and D: Null column.

^*: Significant difference between F value and Critical value of F.