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Quality Characteristics and Manufacture of Mulberry Wine  

Jung Gi-Tai (Jeollabuk-do Agricultural Research and Extension Services)
Ju In-Ok (Jeollabuk-do Agricultural Research and Extension Services)
Choi Dong-Geun (Collage of Agriculture & life science, Chonbuk National University)
Publication Information
Food Science and Preservation / v.12, no.1, 2005 , pp. 90-94 More about this Journal
Abstract
To poodnce a value added of mulberry, this study was optimized the condition for manufacture of wine using mulberry. On fermentation of mulberry wine, the best yeasts were Saccharomyces cerevisiae JBS 30 and JBS 33, and optimum composition of medium was crushed mulberry juice of $50\%$, sugar of $24\;^{\circ}brix,\;Na_2S_2O_5\;of\;0.02\%$. The content of alcohol after fermentation of 10 days at $25^{\circ}C$ was $11.2\%$. Sensory evaluation showed that color, taste and odor of mulberry wine were acceptable, and Saccharomyces cerevisiae JBS 30 was not difference compared to JBS 33.
Keywords
mulberry; wine; alcohol fermentation; Saccharomyces cerevisiae;
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