NGHIÊN CỨU ẢNH HƯỞNG CỦA TỶ LỆ NƯỚC SIM – THANH LONG VÀ NẤM MEN GIỐNG BAN ĐẦU ĐẾN CHẤT LƯỢNG NƯỚC QUẢ LÊN MEN CÓ ĐỘ CỒN THẤP

Abstract

The study was conducted by using red dragon and “sim” fruit juice wine fermented by
Saccharomyces cerevisiae for low alcohol content (about 5% Vol.) to create value-added products as well as contribute to improving business value for these two materials.
Study on the ratio of mixing dragon fruit juice with “sim” one and the initial yeast ratio.
The results showed that the appropriate ratio of red dragon fruit: sim fruit juice was
6.5: 3.5 and the initial yeast supplement rate was 20 million cells/ml after 4 days of
fermentation at room temperature. The product after fermentation reached an alcohol
content of about 5%Vol. with good sensory quality.