T. T. Huynh, T. N. P. Nguyen, T. Tran, N. Nguyen, N. T. Lam
{"title":"Measurement of fermentation parameters and preservation conditions of Phyllanthus acidus (L.) SKEELS wine","authors":"T. T. Huynh, T. N. P. Nguyen, T. Tran, N. Nguyen, N. T. Lam","doi":"10.52997/jad.5.01.2022","DOIUrl":null,"url":null,"abstract":"This study is aimed to determine conditions effecting wine fermentation process of Phyllanthus acidus (L.) SKEELS using Saccharomyces cerevisiae strain. Design Expert 7.0 was used determine optimal factors including pH, °Brix and yeast cell density. The results indicated that, with pH 4.77, 24.79°Brix and 8.08x106 cells/mL, the highest alcohol content reached 8.88 % v/v. Results showed that acid ascorbic (0.3%) proved to be better than acid citric. This concentration of acid ascorbic not only maintains a durable and beautiful yellow but also increases the flavor characteristics of wine. The process can achieve high efficiency with the use of pectinase enzyme concentration 0.1-0.2%.","PeriodicalId":250563,"journal":{"name":"The Journal of Agriculture and Development","volume":"8 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Journal of Agriculture and Development","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.52997/jad.5.01.2022","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
This study is aimed to determine conditions effecting wine fermentation process of Phyllanthus acidus (L.) SKEELS using Saccharomyces cerevisiae strain. Design Expert 7.0 was used determine optimal factors including pH, °Brix and yeast cell density. The results indicated that, with pH 4.77, 24.79°Brix and 8.08x106 cells/mL, the highest alcohol content reached 8.88 % v/v. Results showed that acid ascorbic (0.3%) proved to be better than acid citric. This concentration of acid ascorbic not only maintains a durable and beautiful yellow but also increases the flavor characteristics of wine. The process can achieve high efficiency with the use of pectinase enzyme concentration 0.1-0.2%.
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