Kinetics of loquat wine fermentation by Lactobacillus plantarum R23

The kinetics of acid reduction and volatile acid augmentation in the Lactobacillus plantarum R23 malolactic fermentation of loquat wine was established using a four factors quadratic orthogonal design.The factors included inoculation amount of L.plantarum R23(X1),alcohol content in loquat wine(X2),total sulfur dioxide concentration in loquat wine(X3)and fermentation temperature(X4).Their effects on the malolactic fermentation showed that the effect on acid reduction was X1X3X4X2,and that on volatile acid augmentation was X1X4,with no significant effect exerted by either X2 or X3.No significant differences were found(P0.05)between the experimental and regression analysis data of the kinetic models.