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IJSTR >> Volume 2- Issue 11, November 2013 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Application Of Natural Fermentation To Ferment Mulberry Juice Into Alcoholic Beverage

[Full Text]



Nguyen Thi Duyen, Le Thanh Hai, Nguyen Phuoc Minh, Dong Thi Anh Dao



Keywords: Mulberry juice, valuable materials, various conditions, natural fermentation, ethanol, alcoholic beverage, Vietnamese customers



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 Vietnamese customers. This process can be applied to industrial scale.



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