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 3 (2014)

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


Nguyen Phuoc Minh

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.
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How to cite this article:
Nguyen Phuoc Minh. Investigation of factors affecting to banana wine (Musa chiliocarpa & Musa basjoo sieb) fermentation. International Journal of Multidisciplinary Research and Development, Volume 1, Issue 3, 2014, Pages 118-124
International Journal of Multidisciplinary Research and Development International Journal of Multidisciplinary Research and Development