Effects of Sucrose Sources on Fermentation Kinetics of Sweet Orange Wine
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Abstract
Sweet orange is one of a major fruit produced in a northern part of Thailand. The fruits contain high vitamin C content (50 mg / 100 g orange fruit). However, their small shape covered with thin and dark skin are unappealing. Subsequently that leads to low market price. The main objective of this research is to create a value - added product, an orange wine. The effect of three sucrose sources (cane sugar, refined sugar and coconut sugar) on fermentation kinetics and qualities of sweet orange wine was investigated. The wine fermentation kinetics were determined from concentrations of yeast cell, reducing sugar and alcohol content. The optimal yeast cell growth and alcohol production was obtained from refined sugar. Nevertheless, the sensory evaluation suggested that orange wine with coconut sugar tasted better than cane sugar and refined sugar with the evaluation score of 14.5, 12.0 and 11.8, respectively. The chemical qualities (aldehyde and alcohol contents) of all wines were well within standard according to TISI 2089 - 2544. In conclusion, coconut sugar was the best sucrose sources for the sweet orange wine product.
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References
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