MERAL Myanmar Education Research and Learning Portal
Item
{"_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}
Optimization of Fermentation Parameters for Grape
http://hdl.handle.net/20.500.12678/0000000483
http://hdl.handle.net/20.500.12678/0000000483f0416cd3-9f5d-414c-9ab3-3059b646ac4b
7d0fe735-9bbb-4701-904c-d7f15cf944b8
Name / File | License | Actions |
---|---|---|
![]() |
|
Publication type | ||||||
---|---|---|---|---|---|---|
Journal article | ||||||
Upload type | ||||||
Publication | ||||||
Title | ||||||
Title | Optimization of Fermentation Parameters for Grape | |||||
Language | 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 | ||||||
Identifier | https://oar.ydbu.edu.mm/handle/123456789/314 | |||||
Journal articles | ||||||
1 | ||||||
Yadanabon University Research Journal | ||||||
10 | ||||||
Conference papaers | ||||||
Books/reports/chapters | ||||||
Thesis/dissertations |