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
—
—
A2
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
B2
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
C2
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.