Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production

Figure 1

Response surface and contour plots for the effect of inoculum concentration (a, ) and temperature; Lantana camara fruit concentration (b, ) and temperature; Lantana camara fruit concentration (c, ) and inoculum concentration on the alcohol content of the produced wine.

(a)

(b)

(c)