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)

Different factors affecting to custard apple Annona squamosal wine fermentation


Nguyen Phuoc Minh

Custard apple (Annona squamosa L.) is one of the important fruit crop growing on Mekong river delta. The fruits are soft granular, juicy with mild flavour. It is one of the delicious and nutritionally valuable fruit. Fruit is consumed as fresh, ice cream, custard apple powder and beverages etc. The fruits are rich in sugar, proteins and minerals. The custard apple is almost entirely consumed as a dessert fruit. In this research, we investigate the fermentation process to produce custard apple wine. We examine two different extraction methods: grinding and osmosis. I realize that grinding is three times better than omosis.Yeast species is Saccharomyces cerevisiae with 10% supplementation to get yeast cell density 5x106 CFU/ml; initial soluble dry matter 20%, the main fermentation in 4 days, ethanol formation in wine 8.2 degree, soluble dry matter in wine 7.25oBrix.
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