Processing of wine from nutmeg pericarp
1993
Imanuel, E. | Savitri, T.H. | Karmawati, E. | Sumangat, D. (Pusat Penelitian dan Pengembangan Tanaman Industri, Bogor (Indonesia))
英语. Processing of wine from nutmeg pericarp as an effort in maximizing the utilization of nutmeg pericarp was studied from January to May 1992. The fresh and unfresh pericarp were processed after stored for 7 days and fermented for 10, 15, and 20 days. Data were taken by analyzing the acidity, alcohol, and sugar content of nutmeg-wine. The results indicated that fermentation period was significantly different on alcohol content. The highest alcohol content (2.86 percent) was obtained from 20 days of fermentation. While the acidity and sugar content were not significantly different
显示更多 [+] 显示较少 [-]未知. Dalam rangka meningkatkan daya guna dari daging buah pala, telah dilakukan penelitian pembuatan anggur pada dari daging buah pala. Penelitian dilakukan dari bulan Januari sampai dengan Mei 1992. Pembuatan anggur pala dicoba dengan menggunakan bahan olah daging buah pala segar dan non segar (setelah disimpan selama tujuh hari dengan perlakuan lama fermentasi selama 10, 15, dan 20 hari). Analisis dilakukan terhadap kadar alkohol, kadar gula dan bilangan asam pada anggur pala yang dihasilkan. Hasil penelitian menunjukkan bahwa lama fermentasi berbeda nyata terhadap kadar alkohol yang dihasilkan. Kadar alkohol tertinggi (2.86 persen) diperoleh pada lama fermentasi 20 hari. Untuk bilangan asam dan kadar gula, lama fermentasi tidak menunjukkan pengaruh yang nyata
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