{"_buckets": {"deposit": "7d0fe735-9bbb-4701-904c-d7f15cf944b8"}, "_deposit": {"id": "483", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "483"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/483", "sets": ["user-ydbu"]}, "communities": ["ydbu"], "control_number": "483", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Optimization of Fermentation Parameters for Grape", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "This research was emphasized on the fermentation of grape, grown in Meikhtila Township,\r Mandalay Region, Myanmar. The main objective of this research was to stimulate agricultural\r production by obtaining marketable products and to generate both rural and urban employment,\r etc. The fermentation of grape was carried out with cultivated yeast. The optimum parameters\r such as the effect of sugar syrup concentration, the effect of yeast amount, the effect of sugar,\r the effect of diammonium phosphate, the effect of pectinase enzyme, etc, were determined. The\r characteristics of fermented grape juice such as pH, soluble solids, acidity, specific gravity,\r alcohol content, sugar content, turbidity and organoleptic properties were also investigated. It\r was observed that sugar concentration (1.15) sp.gr, yeast (0.25)g, sugar(5)g,diammonium\r phosphate(0.01)g, pectinase enzyme(0.20)g were the most suitable conditions for the\r fermentation of grape."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "Grape"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Optimization of Fermentation Parameters for Grape.pdf", "filesize": [{"value": "281 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 281000.0, "url": {"url": "https://meral.edu.mm/record/483/files/Optimization of Fermentation Parameters for Grape.pdf"}, "version_id": "ef165769-be90-46f8-98df-f73a7bce4dce"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_issue": "1", "subitem_journal_title": "Yadanabon University Research Journal", "subitem_volume": "10"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Aye Aye Mar"}, {"subitem_authors_fullname": "Nwe Nwe Aung"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Journal article"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2019"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://oar.ydbu.edu.mm/handle/123456789/314"}, "item_title": "Optimization of Fermentation Parameters for Grape", "item_type_id": "21", "owner": "1", "path": ["1582966577571"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000483", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "483", "relation": {}, "relation_version_is_last": true, "title": ["Optimization of Fermentation Parameters for Grape"], "weko_shared_id": -1}