Optimization of Pomegranate and Sweet Orange Mixed Juice for Quality Wine Preparation Using Response Surface Methodology

Pomegranate and sweet orange juice have been rigorously examined in the present study as a substrate in the context of distinctive wine production re- search. An optimization investigation was conducted utilizing the Box- Behnken Response Surface Method (RSM) design. The influences of fermen- tation parameters, including the ratio of sweet orange in the mixed fruit juice must (SW), fermentation temperature (TF), inoculum size (IS), and ˚Brix (BX), on total phenolic concentration (TPC),...