ScholarLens Back to search
2005•Korean Journal of Food PreservationRequires access

Quality Characteristics and Manufacture of Mulberry Wine

Gi-Tai Jung, In-Ok Ju, Choi Dong-Geun

Open publisher page 12 citations

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 , sugar of . The content of alcohol after fermentation of 10 days at was . 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.

About this research paper

What this paper is about

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 , sugar of . The content of alcohol after fermentation of 10 days at was . 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.

Why it matters

OpenAlex reports 12 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available 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 , sugar of . The content of alcohol after fermentation of 10 days at was . 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.

Key concepts: Wine, Food science, Fermentation, Sugar, Taste, Odor, Fruit wine, Alcohol content

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Quality Characteristics and Manufacture of Mulberry Wine — Research Paper | ScholarLens