Optimization of the stabilizer of Whey Coreopsis tinctoria Nuff wine by response surface methodology

The objective of the study was to research the effects of different stabilizers on the stability of Whey Coreopsis tinctoria Nuff wine, and get the optimal compound conditions of stabilizers for Whey Coreopsis tinctoria Nuff wine. The precipitation rate as assessing index, the effects of xanthan gum, propylene glycol alginate ( PGA) , CMC-Na, cellulose, pectin and sucrose ester on the stability of wine was discussed by single factor experiment, three kinds of stabilizer was selected to optimize the compound stabilizer by response surface method, in order to improve the stability of the Whey Coreopsis tinctoria Nuff wine.The results showed that the optimal addition of compound stabilizer was CMC-Na of 0.16%, sucrose ester of 0.11%, pectin of 0.07%.Under the optimal conditons, the precipitation rate was 1.27%, the stability of Whey Coreopsis tinctoria Nuff wine was improved.