Table 1.

The test and results of the response surface of the green jujube wine

Run	Independent variable				Response
	The initial sugar (%)	Yeast addition (%)	Fermentation time (d)	SO2 treatment (mg/L)	Alcohol content (% (v/v))	Sensory evaluation (scores)
1	20	0.3	7	40	13.0	79
2	24	0.3	7	40	15.5	82
3	20	0.4	7	80	13.0	72
4	22	0.3	9	120	13.0	80
5	20	0.3	7	120	13.7	69
6	22	0.2	7	40	12.3	77
7	20	0.2	7	80	12.0	77
8	20	0.3	9	80	12.8	78
9	24	0.3	5	80	15.0	83
10	22	0.4	7	40	13.8	78
11	22	0.3	5	120	14.2	68
12	24	0.2	7	80	14.0	84
13	22	0.3	7	80	14.6	84
14	22	0.3	7	80	14.7	84
15	22	0.4	7	120	13.0	75
16	20	0.3	5	80	14.0	71
17	24	0.4	7	80	14.2	84
18	22	0.3	9	40	13.1	78
19	22	0.2	9	80	11.9	76
20	22	0.4	5	80	13.5	69
21	22	0.2	5	80	13.8	78
22	22	0.3	7	80	14.7	82
23	24	0.3	7	120	14.5	86
24	22	0.2	7	120	13.5	76
25	22	0.3	5	40	14.5	79
26	22	0.4	9	80	13.8	85
27	24	0.3	9	80	14.9	89
28	22	0.3	7	80	14.5	82
29	22	0.3	7	80	14.5	85