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  1. Yadanabon University
  2. Department of Industrial Chemistry

Optimization of Fermentation Parameters for Grape

http://hdl.handle.net/20.500.12678/0000000483
f0416cd3-9f5d-414c-9ab3-3059b646ac4b
7d0fe735-9bbb-4701-904c-d7f15cf944b8
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Optimization Optimization of Fermentation Parameters for Grape.pdf (281 Kb)
Publication type Journal article
Upload Type Publication
Title
Optimization of Fermentation Parameters for Grape
en
Publication date 2019
Authors
Aye Aye Mar
Nwe Nwe Aung
Description
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.
Keywords
Grape
Journal articles
1
Yadanabon University Research Journal
10
Conference papaers
Books/reports/chapters
Thesis/dissertations
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