Study on the chemical composition and microbiology of sim wine collected in Con Lon commune, Na Hang district, Tuyen Quang province
DOI:
https://doi.org/10.51453/2354-1431/2020/382Keywords:
Rhodomyrtus tomentosa, Saccharomyces cerevisiae, rượu vangAbstract
Wine is alcoholic beverage that is fermented directly from the juice without undergoing distillation. Rhodomyrtus tomentosa (R. tomentosa) wild Sim wine of Na Hang is produced from Sim fruit juice (R. tomentosa) using the yeast strain Saccharomyces cerevisiae S5 which has been selected and identified according to the process of producing wild tomentosa wine of Na Hang. With the desire to develop a set of quality declaration criteria for R. tomentosa wine, the physicochemical composition and microorganisms of R. tomentosa, wine is determined by modern analytical methods in accordance with regulations. The resulting R. tomentosa wine has physical and chemical criteria (ethanol 12.5 g/l, volatile acid 3.00 mg/l, high alcohol content 328.32 mg/l, ester content 281.92 mg/l, content of aldehydes 34.1 mg/l, no methanol), microorganisms (aerobic microorganisms is 166 ± 7 CFU/ml, total yeast and molds 4 ± 0.2 CFU/ml, not found E. coli, Cl. perfringens, Strep. feacal) and good sensory value. The composition of Na Hang R. tomentosa wine meets the Vietnamese wine standard.
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