Aplication of Natural Fermantation To Ferment Mulberry Juice Into Alcoholic Beverage

Authors

  • Nguyen Thi Duyen HCMC Institute og Hygiene and Public Health, Vietnam
  • Le Thanh Hai HCMC Coleague of Economics and Technology, Vietnam
  • Nguyen Phuoc Minh HCMC University of Technology, Vietnam
  • Dong Thi Anh Dao HCMC University of Technology, Vietnam

DOI:

https://doi.org/10.24297/jab.v1i1.1550

Keywords:

Mulberry juice, natural fermentation, ethanol, alcoholic beverage.

Abstract

Mulberry (Morus nigra) is a fruit not known only for its nutritional qualities and its flavour, but also for its traditional use in natural medicine as it has a high content of active therapeutic compounds. Mulberries are considered as valuable materials for pharmaceutical use because of bioactive compounds. In order to find the optimal conditions for the fermentation process, the juice is fermented naturally in various conditions to get its alcoholic beverage. The results are as follows: initial mulberry juice with 24oBx and pH 3.5, fermentation temperature 18÷20oC. Fermentation is carried out for 96h and the ethanol content of product was 5 %v/v. This product is suitable for Vietnam customers. This process can be applied to industrial scale.

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Published

2013-10-26

How to Cite

Duyen, N. T., Hai, L. T., Minh, N. P., & Anh Dao, D. T. (2013). Aplication of Natural Fermantation To Ferment Mulberry Juice Into Alcoholic Beverage. JOURNAL OF ADVANCES IN BIOLOGY, 1(1), 1–7. https://doi.org/10.24297/jab.v1i1.1550

Issue

Vol. 1 No. 1 (2013)

Section

Articles

License

Creative Commons License All articles published in Journal of Advances in Linguistics are licensed under a Creative Commons Attribution 4.0 International License.