Different levels of fruit extract in Jambolan wine making
2010
Bose, Ma. D.T. | Vasquez, E.M., Abra State Inst. of Sciences and Technology, Main Campus, Lagangilang, Abra (Philippines)
This study aimed to determine the alcohol content of jambolan wine with different levels of fruit extract. There were four treatments prepared in this study, each replicated three times. All the mixture were fermented for two weeks. After fermentation, the mixture were pasteurized. Samples from each pasteurized mixtures were placed in sterilized bottles and were brought to DOST [Department of Science and Technology, Taguig, Metro Manila, Philippines] for analysis. Based on the DOST analysis, T1 has an alcohol content of 6.46%, T2-5.035%, T3- 4.84% and T4- 3.81%. The researchers concluded that the greater the level of fruit extract, the lesser is the alcohol content of the wine. And as the amount of extract increases, the alcohol content decreases. The best mixture in making jambolan wine is 2 liter fruit extract + 2 cups brown sugar + 2 teaspoon yeast. The researchers came up with the recommendation that a survey test should be made to confirm the findings of this study.
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños