Vol. 1, Issue 6 (2014)
Fermentation of rambutan Nephelium lappaceum flesh to wine production
Author(s): Nguyen Phuoc Minh
Abstract: Rambutan is a special fruit in tropical region. We have conducted the fermentation of a new fruit wine using rambutan flesh. With the initial dry matter 15-17oBx, we soak rambutant flesh with syrup 42oBrix at ratio 1:1, reduced sugar 372 mg/ml, acidity 2.36%, pH 3.67, tannin 0.24%. Saccharomyces cerevisiae is the suitable yeast for fermentation. The initial 20oBx, sugar supplementation 60 g/litre, 10 days of fermentation, ethanol formation 10.08 degree, pH 3.36, total dry matter 11.2, total acidity formation 6.04 g/l are key parameters of fermentation.