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

Table 7

Optimum values of fermentation variables and the predicted and experimental alcohol, total phenol content and sensory properties of the fermentation process.

Equations	Fermentation variables		Optimum values of variables	Optimum values of responses
				Predicted	Experimental
Equation (4); Alcohol content (%, )	Temperature (°C)	A	26.88	7.18	7.46
	Inoculum concentration (%, )	B	10.94
	Lantana camara fruit concentration (%, )	C	10.17
Equation (5); Total phenol (mg L^-1)	Temperature (°C)	A	24.19	652.89	660.26
	Inoculum concentration (%, )	B	10.09
	Lantana camara fruit concentration (%, )	C	10.61
Equation (6); Sensory	Temperature (°C)	A	24.47	8.07	8.47
	Inoculum concentration (%, )	B	11.4
	Lantana camara fruit concentration (%, )	C	8.67