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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2015 , Volume 3, Issue 2
Page No. : 81-88
Article doi: : http://dx.doi.org/10.18782
Favorable Conditions for Fermentation of Acerola Wine
Nguyen Phuoc Minh*
Tra Vinh University, Vietnam
*Corresponding Author E-mail: dr.nguyenphuocminh@gmail.com
ABSTRACT
Acerola is characterised by a high vitamin C content, which is many times higher than that of other
fruits that are considered good sources of this vitamin, such as guava, cashew apple, orange or
lemon. In this research, we focus on investigation the favourable conditions for acerola
fermentation. We draw out conclusion the best enzyme ratio 0.15%, incubate at 450C at 1.5h;
proliferation at 24 hours; water addition 20%; yeast ratio 9%; sugar supplementation 10% so that
the dry matter 210 Bx; fermentation during 7 days.
Keywords: Acerola, Fermentation, Yeast, Wine.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article:
Int. J. Pure App. Biosci. 3 (2): 81-88 (2015)
