International Journal of Multidisciplinary Research and Development

E- ISSN: 2349-4182
P- ISSN: 2349-5979

Vol. 1, Issue 3 (2014)

Investigation of factors affecting to banana wine (Musa chiliocarpa & Musa basjoo sieb) fermentation

Author(s): Nguyen Phuoc Minh
Abstract: Banana (Musa chiliocarpa & Musa basjoo sieb)fruits contain high nutrition sources of carbohydrate, minerals and vitamins. Banana-based wine has a good aroma and can be considered a healthy alcoholic beverage. We determine the percentage of sugar 8% added to the fermented mixture. Amount of yeast added to the fermentation batch is 20 g/l; pH 3.6 is appropriate. Fermentation time is 11 days. We successfully produce banana wine with medium product quality.
Pages: 118-124  |  2616 Views  1921 Downloads
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