RATIO OF JUICE AND STRAIN OF YEAST FOR STRAWBERRY WINE PRODUCTION
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Abstract
Strawberry juice was prepared and devided into three parts i.e. the ratio of strawberry pulp and water were 1: 1, 1: 2 and 1: 3. They were also adjusted in total soluble solid to 20 °Brix. The system was fermented by three kinds of yeast such as Saccharomyces ellipsoideus, Saccharomyces burgandy and Saccharomyces sake. For this experiment, it was found that strawberry juice, prepared for the ratio of 1: 2 and fermented with S. ellipsoideus for 1 month, comprised total soluble solid (4.67 ± 0.10 °Brix), pH (3.62 ± 0.08), total acidity as citric acid (0.29 ± 0.03%), alcohol (7.56 ± 0.06%) and tannin (222.43 ± 8.65 ppm). Additionally, the panelists accepted the product which was produced by use of the ratio of strawberry pulp and water (1: 2) and fermented with S. ellipsoideus. It was also to be high quality in terms of colour, body, clearing and overall acceptability.
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References
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