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.
Nguyen Phuoc Minh. Different factors affecting to custard apple Annona squamosal wine fermentation. International Journal of Multidisciplinary Research and Development, Volume 1, Issue 6, 2014, Pages 165-167