STUDY OF FACTORS AFFECTING THE FERMENTATION OF PINEAPPLE JUICE
DOI:
https://doi.org/10.51453/2354-1431/2024/1078Abstract
Fermented fruit juice is a nutritious and extremely popular product today. The objective of this study is to investigate the factors affecting the fermentation of pineapple juice for processing fermented beverage products, such as dry matter concentration, initial pH of fruit juice, yeast ratio supplementation and fermentation time. The results showed that the final product reached the alcohol content at 4,07%v and the remaining post-fermentation sugar content at 6,57 oBx when the initial pineapple juice was adjusted with a soluble dry matter concentration of 20 oBx, pH = 3.8, the yeast addition at 0,03% and the fermentation time of 96 hours. The fermented pineapple juice product had a high sensory score according to TCVN 3215-79 and exhibited harmonious and light aroma of ethyl alcohol.
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