Title: Fermentation technology of yacon-passion fruit wine by immobilized yeast
Abstract: Using yacon and passion fruit as materials,the effects of initial sugar content,pH,NaHSO3 content and fermentation temperature on the residual sugar content,alcohol content and sensory quality of yacon-passion fruit wine were studied.The optimum fermentation conditions were determined by orthogonal experiment as follows: initial sugar content of mixed fruit juice 25%,pH 3.6,NaHSO3 content 100mg/L and fermentation temperature 25℃.The initial sugar content of yacon-passion fruit juice had significant influence on residual sugar content,alcohol content and sensory quality of the wine.
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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