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  1. University of Mandalay
  1. University of Mandalay
  2. Department of Industrial Chemistry

Preparation and Characterization of Grape Wine

http://hdl.handle.net/20.500.12678/0000005655
5695504d-d05a-4954-bd2a-48f9b34b8b6a
f3ddad61-5e6d-4129-9d7a-72ae33c8296e
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Preparation Preparation and Characterization of Grape Wine.pdf (293 Kb)
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Publication type Journal article
Upload type Publication
Title
Preparation and Characterization of Grape Wine
en
Publication date 2020-05-30
Authors
Nilar
Description
The present research placed its emphasis on the production of grape wine and study of the factors affecting the fermentation and quality of grape wine. In the investigation of grape wine production, the physico–chemical characteristics of grape (Vitis vinifera) such as sugar content (°Brix), specific gravity, acidity (%v/v), pH, and ash content were determined. In the present study, fermentation of grape was conducted by using the yeast, Saccharomyces cerevisiae. During the primary and secondary fermentation, an attempt has been made for the determination of changes in specific gravity, alcohol percent (%v/v), acidity (%v/v) and pH. In comparing the resultant physico–chemical characteristics of the processed wine with those of the commercial products and the standard values, it was observed that the wine sample processed with sugar (50g/100g of the grape) and yeast (0.03g/100 ml of must) were more favourable in quality than other processed wine samples.
Keywords
grape wine
Keywords
fermentation
Keywords
alcohol percent
Keywords
specific gravity
Journal articles
5
University of Mandalay, Research Journal
174 - 182
11
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