Response Surface Optimization of Cactus Pear (Opuntia ficus-indica) with Lantana camara (L. camara) Fruit Fermentation Process for Quality Wine Production
Table 8
Confirmation report to validate the combination of fermentation parameters.
(a)
Factor
Name
Optimum level
Low level
High level
Coding
A
Temperature (°C)
24.80
16.59
33.41
Actual
B
Inoculum concentration (%, )
10.16
6.63
13.36
Actual
C
Lantana camara fruit concentration (%, )
10.65
6.63
13.36
Actual
(b)
Response
Predicted mean
Predicted median
Std. dev.
SE Pred
95% PI low
Measured data mean
95% PI high
Alcohol (%, )
9.55272
9.55272
0.846815
3
0.60
8.22
8.63
10.88
Total phenol (mg L-1)
653.007
653.007
54.0499
3
38.06
568.21
693.33
737.81
Sensory
8.90532
8.90532
0.290097
3
0.20
8.45
8.66
9.0
, SE Pred, Std. dev., and PI represent number of confirmations, standard error of prediction, standard deviation, and predicted interval, respectively.
