A comparison of three indigenous substrates as base for sparkling wine, brandy and still wine

Date

5-1969

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Keith H Steinkraus

Abstract

Results obtained showed that raw cane sugar juice fermented most rapidly and attained a higher fermentation efficiency than the other two substrates. Coconut water showed the lowest alcohol production and highest unfermentable sugar after nine days of fermentation. Organoleptic test showed that pineapple juice was the best substrate for sparkling wine, brandy and still wine. The appropriateness for type, color, clarity of pineapple juice was the most preferred. Raw cane sugar was the least preferred in all tests. For sparkling wine, brandy and still wine the substrate recommended is pineapple juice.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

"LG 993.5 1969 A13 /L39"

Document Type

Thesis

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