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Various Factors Influencing to the Nipa (Nypa Fruticans) Wine Fermentation

Research Area: Volume 2 Issue 2 Year: 2014
Type of Publication: Article Keywords: Nypa fruticans, saccharomyces cereviesiae, soluble dry matter, pH, fermentation, wine
Authors:
  • Nguyen Phuoc Minh
Journal: IJNIST Volume: 2
Number: 2 Pages: 78-84
Month: July-Dec
ISSN: 2321-0468
Abstract:
Fresh nipa sap, which has sweet and fruit-like odour, does not contain any higher alcohols and acetic acid. Fermentation of fresh nipa sap will lead to changes in aroma and taste, due to the highly fermentable nature of the sap. Fermented nipa sap contained high amount of ethanol, as well as higher alcohols, esters, diacetyl, and acetoin. In order to optimize the nipa (Nypa fruticans) wine fermentation, we investigate different factors possibly affecting to its quality. Our results defined some major parameters: yeast Saccharomycescereviesiae ratio 0.2%, initial soluble dry matter oBrix of fermentation juice 22%, initial pH of fermentation juice 4.5, fermentation time 6 days. Product is then supplemented with syrup 2% to get a better pleasant feeling.
Full text: 2219.pdf

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