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

Table 5

ANOVA evaluation of linear, interaction, and quadratic terms for alcohol, total phenol, and sensory response variables and coefficients of model prediction.

Source	Alcohol (%, )					Total phenol (mg L^-1)					Sensory analysis
	DF	Coef.t	SS	value	value	DF	Coef.t	SS	value	value	DF	Coef.t	SS	value	value
Model	6	9.43	36.39	9.98	0.0003	7	643.09	4.220	20.26	<0.0001	7	8.86	26.69	41.53	<0.0001
A-Temp.	1	-0.31	1.29	2.12	0.1695	1	-27.50	10327.15	3.47	0.0871	1	0.23	0.75	8.21	0.0142
B-InC.	1	0.47	2.99	4.93	0.0448	1	-7.51	769.94	0.26	0.6202	1	-0.04	0.018	0.20	0.6660
C-L.F.C.	1	0.51	3.54	5.82	0.0314	7	51.97	36879.35	12.39	0.0042	1	0.53	3.87	42.14	<0.0001
AB	—	—	—	—	—	—	—	—	—	—	1	0.20	0.32	3.49	0.0865
BC	—	—	—	—	—	1	57.05	26037.62	8.75	0.0120	—	—
A^2	1	-1.10	17.54	28.86	0.0001	1	-85.72	1.059	35.59	<0.0001	1	-0.94	12.75	138.89	<0.0001
B^2	1	-0.70	6.99	11.51	0.0048	1	-115.81	1.933	64.95	<0.0001	1	-0.82	9.62	104.75	<0.0001
C^2	1	-0.80	9.29	15.28	0.0018	1	-89.45	1.153	38.75	<0.0001	1	-0.46	3.09	33.69	<0.0001
Residual	13	—	7.90	—	—	12	—	35709.89	—	—	12	—	1.10	—	—
Lack of fit	8	—	6.35	2.55	0.1586	7		19149.59	0.83	0.6062	7	—	1.07	21.77	0.18
Pure error	5	—	1.56	—	—	5	—	16560.29	—	—	5	—	0.035	—	—
Cor total	19	—	44.29	—	—	19	—	4.577	—	—	19	—	27.79	—	—

Temp., InC., L.F.C., DF, Coef.t, and SS represent to temperature, inoculum concentration, Lantana camara fruit concentration, degree of freedom, coefficient, and sum of squares, correspondingly.