Nghiên cứu sản xuất rượu mộng dừa ủ trong thùng gỗ sồi=Research on the production of coconut sprout wine fermented in oak barrels

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Tác giả: Thị Ngọc Nhung Hồ, Kim Phụng Huỳnh, Thị Thúy Loan Huỳnh, Thành Luân Nguyễn, Thị Thùy Duyên Nguyễn

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Công nghệ Đồng Nai, 2024

Mô tả vật lý: tr.40-48

Bộ sưu tập: Metadata

ID: 244287

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Rượu vang là một loại đồ uống có cồn lên men truyền thống có bổ sung nấm men trong quá trình lên men. Mộng dừa có cấu trúc bông xốp lớn, ngọt và mọng nước, được thu hoạch bên trong trái dừa già chuẩn bị nảy mầm được tạo ra để nuôi dưỡng phôi phát triển. Mộng dừa có nhiều chất dinh dưỡng và có giá trị dược tính cao. Trong nghiên cứu này, nghiên cứu sản xuất rượu mộng dừa với hàm lượng chất khô ban đầu từ 17 0 Bx – 26 0 Bx và hàm lượng đường khử ban đầu từ 271(g/l) – 274(g/l). Kiểm tra sự thay đổi độ Brix và hàm lượng đường khử, pH, độ cồn lần lượt từ ngày 1 đến ngày 6 của quá trình lên men. Kết quả cho thấy hàm lượng chất khô ban đầu 260 Bx lên men sau 6 ngày thì độ brix trong dịch lên men giảm khoảng còn 13,230 Bx ± 0,15, hàm lượng đường khử sau 6 ngày lên men từ 274,67 (g/l) giảm còn 88 (g/l). pH của sản phẩm sau lên men trong khoảng 3,43 – 3,63, độ cồn sau lên men là 11,23 – 16,3 (%v/v) ở mẫu dịch lên men ban đầu từ 170 Bx đến 260 Bx. Sản phẩm cuối lên men kiểm tra acetaldehyde và methanol, hàm lượng acetaldehyde 82,92(mg/L) (Mẫu 260 Bx) và 108,93(mg/L) (230 Bx). Hàm lượng metanol dao động 0,05 – 0,07 (%v/v) không vượWine is a traditional fermented alcoholic beverage made using yeast. Coconut sprout is a big spongy cotton candy mass that is sweet and juicy, found inside coconut during germination produced as an endosperm to nourish the developing embryo. It is well known for its nutritional qualities and is of great medicinal value. The present study involves the production of coconut wine from coconut sprout with the initial dry matter content was from 170 Bx - 26 0 Bx and the initial reducing sugar content was from 271(g/l) - 274(g/l). Determined by the change in Brix level and reducing sugar content, pH, and alcohol content from day 1 to day 6 of fermentation, respectively. The results showed that the initial dry matter content of 260 Bx fermented after 6 days, the brix level in the fermentation liquid decreased to about 13,230 Bx ± 0.15, the reducing sugar content after 6 days of fermentation from 274.67 (g/l). ) decreased to 88 (g/l). The pH of the product after fermentation is in the range of 3.43 - 3.63, the alcohol level after fermentation is 11.23 - 16.3 (%v/v) in the initial fermentation sample from 170 Bx to 260 Bx. Fermentation end products tested for acetaldehyde and methanol, acetaldehyde content 82.92 mg/L (Sample 260 Bx) and 108.93 (mg/L) (230 Bx). Methanol content ranges from 0.05 - 0.07 (%v/v) and does not exceed the maximum acceptable level (0.1%v/v) (TCVN 7043 - 2002).

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