International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 6 (2014)

Fermentation of rambutan Nephelium lappaceum flesh to wine production


Nguyen Phuoc Minh

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.
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