Thong tin chung:

Ngay nh?n bai: 18/01/2019

Ngay nh?n bai s?a: 02/05/2019

Ngay duy?t dang: 30/08/2019

Title:

Optimization of three factors influencing the main fermentation process in cashew apple wine

T? khoa:

D?ch ep qu? di?u, di?u ki?n t?i ?u, len men chinh, r??u vang di?u

Keywords:

Cashew apple juice, cashew apple wine, main fermentation, optimal conditions

ABSTRACT

Cashew apple juice contains high minerals, vitamins and sugar content suitable for wine fermentation. This study investigated effects of Brix degree (19-25), pH (4-5) and yeast content (5-10%) to alcohol content of cashew apple wine. The response surface methodology in a central composite design of experiment was applied to determine the optimal conditions for the main of cashew apple wine fermentation process. The results showed that Brix degree effected strongest to alcohol content. The alcohol content of 12.1% v/v was obtained at the optimal conditions of 22^o Brix, pH = 4.5 and yeast of 7.5% vol. There was no difference detected (p

TOM T?T

D?ch ep qu? di?u ch?a nhi?u khoang ch?t, vitamin va ham l??ng d??ng cao thich h?p dung d? len men ch? bi?n r??u vang di?u. Nghien c?u nay ti?n hanh kh?o sat ?nh h??ng c?a ba y?u t? g?m: d? Brix (19-25), pH (4-5) va t? l? men (5-10%) d?n d? c?n. Thi nghi?m d??c thi?t k? b?ng ph??ng phap m?t dap ?ng (RSM) theo mo hinh CCD (central composite design) tren ph?n m?m JMP 10 nh?m xac d?nh di?u ki?n t?i ?u cho qua trinh len men chinh ? r??u vang di?u . K?t qu? cho th?y d? Brix ?nh h??ng m?nh nh?t d?n d? c?n. ? di?u ki?n t?i ?u la 22^o Brix, pH = 4,5 va t? l? men 7,5% r??u vang di?u thanh ph?m co d? c?n 12,1% v/v. K?t qu? len men th?c nghi?m so v?i k?t qu? t?i ?u d?a tren ph?n m?m JMP 10 co s? khac bi?t khong y ngh?a v? m?t th?ng ke (p

Trich d?n: V? Th? Thu Giang, Phan Th? H?ng Sen, Nguy?n Th? Sang H?, Nguy?n Minh Hi?n, Le Th? Anh H?ng va Nguy?n Van Khoa, 2019. T?i ?u hoa ba y?u t? ?nh h??ng d?n qua trinh len men chinh ? r??u vang di?u. T?p chi Khoa h?c Tr??ng D?i h?c C?n Th?. 55(4B): 21-26.