Help us Grow
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Abstract

This research work is on Production of pineapple wine. Wine was produced from Pineapple (Ananas Comosus). The pineapple is the common name for a tropical plant with edible fruit, which is actually a multiple fruit, consisting of coalesced barriers. The ratio of 1:4 (Pineapple– must: sugar) was used to produce wine using granulated sugar contained naturally augmented with baker yeast and water to produce pineapple wine. After 144h of fermentation, the color was changed from pineapple to whitish, and the taste was changed from sweet to sour. Others say that it has high foam and flocs with clean suspension because of long fermentation of the wine is a good amount of reducing sugars, which is most favorable for the growth of microorganisms and evidence of ( malo-lactic) fermentation in the production of wine.
0/5 (0 Reviews)
0/5 (0 Reviews)
Be the first to review “Production of pineapple wine”

Your email address will not be published.

Reviews

There are no reviews yet.

Vendor Information

  • Store Name: Brilliantng
  • Vendor: Brilliantng
  • No ratings found yet!

Main Menu

production-of-pineapple-wine

Production of pineapple wine

3,000.00

Add to Cart
%d bloggers like this: