Studied on optimal conditions of ginger wine fermentation by Saccharomyces cerevisiae TISTR 5018 | ศึกษาสภาวะที่เหมาะสมในการหมักไวน์ขิงโดยเชื้อ Saccharomyces cerevisiae TISTR 5018
2009
Duangjai Ochaikul(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Science. Department of Applied Biology) E-mail:[email protected] | Linchong Suklampoo(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Science. Department of Applied Biology) | Piyada Leelapiyanart(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Science. Department of Applied Biology)
Ginger wine was fermented by Saccharomyces cerevisiae TISTR 5018. The ratio of ginger extract to water was 1 : 8 at room temperature for 18 days. The ginger wine with high alcohol content was prepared from the fermentation conditions with the initial total soluble solid of 24 deg brix and the initial pH of medium at 4.5. The nitrogen source was supplied from 0.05 percent (wt./vol.) diammonium phosphate. The results showed that the produced ginger wine had 14.00 percent alcohol content, 9.0 deg brix total soluble solid, 0.42 percent total acidity (as citric acid) and SO2 99.96 mg/kg with pH of 3.25. In addition, no methanol was found in the produced ginger wine. Moreover, the ginger wine was mixed with various fruit juices and tested. The results revealed that mixed ginger wine with lime juice had the highest score of acceptance using the ratio of ginger wine : lime juice : syrup (15 deg brix) at 2 : 1 : 3.
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