2026-04-17T08:22:09Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/483 2021-12-13T01:31:15Z 1582963788001:1582966577571 user-ydbu

Optimization of Fermentation Parameters for Grape Aye Aye Mar Nwe Nwe Aung This research was emphasized on the fermentation of grape, grown in Meikhtila Township, Mandalay Region, Myanmar. The main objective of this research was to stimulate agricultural production by obtaining marketable products and to generate both rural and urban employment, etc. The fermentation of grape was carried out with cultivated yeast. The optimum parameters such as the effect of sugar syrup concentration, the effect of yeast amount, the effect of sugar, the effect of diammonium phosphate, the effect of pectinase enzyme, etc, were determined. The characteristics of fermented grape juice such as pH, soluble solids, acidity, specific gravity, alcohol content, sugar content, turbidity and organoleptic properties were also investigated. It was observed that sugar concentration (1.15) sp.gr, yeast (0.25)g, sugar(5)g,diammonium phosphate(0.01)g, pectinase enzyme(0.20)g were the most suitable conditions for the fermentation of grape. 2019 http://hdl.handle.net/20.500.12678/0000000483 https://meral.edu.mm/records/483