Ảnh hưởng của pH và chất khô hòa tan đến quá trình lên men rượu từ xơ mít (Artocarpus heterophyllus) giống Thái Lan

Abstract

The utilization rags of jackfruit in wine making was studied in order to produce higher value-added products as well as solve partly the environmental pollution issues. The fermentation of the rags of jackfruit was performed at pH of 4,0-5,0 and oBrix of 21-25%. The results showed that pH 4,0 and oBrix of 23% can be applied in wine making. High amount of total alcohol (15%) was observed in the wine product whereas less sugar content as residues (0,47%) was determined in the fermented substrates at day 9. So far, this is the first study evaluating the yeast counts during fermentation; the growth rate of yeast increased rapidly after 6 days but decreased steadily from day 6 to day 12. Additionally, a strong correlation was observed between specific gravity - total alcohol (r = -0,909); oBrix - total sugar content (r = 0,97), and specific gravity - total sugar content (r = 0,969). It is suggested that the specific gravity could be used to predict the total alcohol and sugar content during fermentation process while oBrix can be estimated total sugar content.