NGHIÊN CỨU TẠO QUY TRÌNH CHẾ BIẾN RƯỢU VANG NHO XANH DÂU TẰM

Abstract

From a common resource including green grapes and mulberries, a study was conducted in order to contribute to diversifying fruit wine products in the market. In order
to create a product with high values, the study investigated the following factors: the
ratio of green grapes/mulberries affecting the wine sensation; brix level and the proportion of additional yeast impacting the fermentation process; comparing fermentation at
a fixed temperature of 250C and the ambient temperature affecting the quality of wine
and the stability of alcohol. The research results showed that the ratio of mixing green
grapes/mulberries of 6/4, initial ferment dry matter in 200Brix and the rate of yeast
used of 0.2%; fixing the fermentation temperature 250C, then adjusting the alcohol
content of the fermentation solution wine to 18% Vol. This wine ensured a stable and
harmonious quality with a high sensory value.