Optimization of processing parameters for marang (Artocarpus odoratissima Blanco) wine production /
Tavarro-Quiz, Joy Marie T.
Optimization of processing parameters for marang (Artocarpus odoratissima Blanco) wine production / Joy Marie T. Tavarro-Quiz - 2003 - 83 leaves
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2003
The study focused on the optimization of processing parameters like dilution rates (1:1, 1:2 and 1:3), initials pH levels (3.5, 4.0 and 4.5) and Saccharomyces yeast strains (S. bayanus, S. cerevisiae, S. chevalieri and S. ellipsoideus) for the production of marang wine. Chemical analyses of the fermenting wines were monitored weekly during fermentation. Sensory evaluation of the products was conducted to determine the acceptability of the wine. Results revealed that dilution 1:2 (marang pulp:water) and pH 4.0 were optimum for marang wine because of high alcohol concentration observed after fermentation. Highest alcohol (%) content was observed in marang wine fermented with S. banayus (13.72%), followed by S. cerevisiae (13.58%) and S. chevalieri (13.58%) with the lowest value noted with S. ellipsoideus (8.57%). Higher alcohol (%) was likewise noted in marang - banana (80-20) wine fermented with S bayanus (14.14%) and S. cerevisiae (13.64%) and low alcohol (%) content was analyzed in marang wine fermented with S. chevalieri (4.36% and S. ellipsoideus (2.50%). Marang wine fermented with S. ellipsoideus (0.824g g/100mL) and marang-banana wine fermented with S. chevallieri (o.525 g/100mL) and S. ellipsoideus (0.730 g/100mL) had acidity within the range of dry and sweet wine (0.46 g/100mL ? 0.92 g/100mL expressed as tartaric acid) Marang-banana wine fermented with S. chevalieri stood out as the panelist?s most preferred in terms of clarity, color, aroma & bouquet, sweetness, flavor, astringency and general acceptability. Based on the findings of this study, it was established that dilution 1:2 with an initial pH of 4.0, marang blended with banana (80:20) and fermented with S. chevalieri are the recommended processing parameters for marang wine production
Undergraduate Thesis --FST200,
Optimization of processing parameters for marang (Artocarpus odoratissima Blanco) wine production / Joy Marie T. Tavarro-Quiz - 2003 - 83 leaves
Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2003
The study focused on the optimization of processing parameters like dilution rates (1:1, 1:2 and 1:3), initials pH levels (3.5, 4.0 and 4.5) and Saccharomyces yeast strains (S. bayanus, S. cerevisiae, S. chevalieri and S. ellipsoideus) for the production of marang wine. Chemical analyses of the fermenting wines were monitored weekly during fermentation. Sensory evaluation of the products was conducted to determine the acceptability of the wine. Results revealed that dilution 1:2 (marang pulp:water) and pH 4.0 were optimum for marang wine because of high alcohol concentration observed after fermentation. Highest alcohol (%) content was observed in marang wine fermented with S. banayus (13.72%), followed by S. cerevisiae (13.58%) and S. chevalieri (13.58%) with the lowest value noted with S. ellipsoideus (8.57%). Higher alcohol (%) was likewise noted in marang - banana (80-20) wine fermented with S bayanus (14.14%) and S. cerevisiae (13.64%) and low alcohol (%) content was analyzed in marang wine fermented with S. chevalieri (4.36% and S. ellipsoideus (2.50%). Marang wine fermented with S. ellipsoideus (0.824g g/100mL) and marang-banana wine fermented with S. chevallieri (o.525 g/100mL) and S. ellipsoideus (0.730 g/100mL) had acidity within the range of dry and sweet wine (0.46 g/100mL ? 0.92 g/100mL expressed as tartaric acid) Marang-banana wine fermented with S. chevalieri stood out as the panelist?s most preferred in terms of clarity, color, aroma & bouquet, sweetness, flavor, astringency and general acceptability. Based on the findings of this study, it was established that dilution 1:2 with an initial pH of 4.0, marang blended with banana (80:20) and fermented with S. chevalieri are the recommended processing parameters for marang wine production
Undergraduate Thesis --FST200,