Technical factors influencing to durian (Durio zibethinus Murr) wine fermentation
Nguyen Phuoc Minh
Durian (Durio zibethinus Murr) is a popular and expensive tropical fruit widely grown in South-East Asia. Durian is entitled “King of Tropical Fruit” due to the superlative flesh, which is highly nutritional and its appearance which resembles the thorny thrones of Asian kings. With the purpose of durian product diversification, we investigate some important factors influencing to wine quality such as effect of amylase and pectinase supplementation to clearance of sugar fluid; effect of pectinase supplementation to methanol formation at pH 4.5 and oBrix 2.5; effect of the initial oBrix and pH to wine fermentation. Our results are shown as follows: ratio of amylase 0.4 ml/100 gram, pectinase 0.04 ml/100 gram puree to get the best clearance of juice during glucosidation; the more pectinase is used, the more methanol formation is; pulp ratio 35%; soluble dry matter 23%; pH 3.5. The optimal conditions for enzyme activity during glucosidation include temperature 65 oC; pH 4.2; amylase 0.4%; hydrolysis time 60 minutes. The main fermentation time is stopped at 9th day.