Aplication of Natural Fermantation To Ferment Mulberry Juice Into Alcoholic Beverage

JOURNAL OF ADVANCES IN BIOLOGY

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Field Value
 
Title Aplication of Natural Fermantation To Ferment Mulberry Juice Into Alcoholic Beverage
 
Creator Duyen, Nguyen Thi
Hai, Le Thanh
Minh, Nguyen Phuoc
Anh Dao, Dong Thi
 
Subject Mulberry juice; natural fermentation; ethanol; alcoholic beverage.
 
Description Mulberry (Morus nigra) is a fruit not known only for its nutritional qualities and its flavour, but also for its traditional use in natural medicine as it has a high content of active therapeutic compounds. Mulberries are considered as valuable materials for pharmaceutical use because of bioactive compounds. In order to find the optimal conditions for the fermentation process, the juice is fermented naturally in various conditions to get its alcoholic beverage. The results are as follows: initial mulberry juice with 24oBx and pH 3.5, fermentation temperature 18÷20oC. Fermentation is carried out for 96h and the ethanol content of product was 5 %v/v. This product is suitable for Vietnam customers. This process can be applied to industrial scale.
 
Publisher CIRWORLD
 
Date 2013-10-26
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://cirworld.com/index.php/jab/article/view/1550
 
Source JOURNAL OF ADVANCES IN BIOLOGY; Vol 1 No 1; 1-7
2347-6893
 
Language eng
 
Relation http://cirworld.com/index.php/jab/article/view/1550/1513
 
Rights Copyright (c) 2013 JOURNAL OF ADVANCES IN BIOLOGY
 

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