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Siriwan Panprivech.. Impact of fermentation conditions on the extraction of phenolics and sensory characteristics of mangosteen wine. (). King Mongkut's University of Technology North Bangkok. Central Library. : , 2021.
Impact of fermentation conditions on the extraction of phenolics and sensory characteristics of mangosteen wine
Name: Shrestha, Tenzing Dasel.
Organization :
Assumption University. Faculty of Biotechnology
Name: Viyada Kunathigan.
Organization :
Assumption University. Faculty of Biotechnology
Name: Kamolnate Kitsawad.
Organization :
Assumption University. Faculty of Biotechnology
Name: Siriwan Panprivech.
Organization :
Assumption University. Faculty of Biotechnology
Email :
suruwabobo@au.edu
keyword:
Mangosteen pericarp.
LCSH:
MANGOSTEEN.
LCSH:
FRUIT WINES.
LCSH:
PHENOLS.
LCSH:
YEAST.
LCSH:
FERMENTATION.
Abstract:
Phenolics play a major role in determining the quality of wine. This study focuses on the impact of fermentation conditions (varying pericarp content: 0, 5, 7.5, and 10 percent (w/v); Saccharomyces cerevisiae strain: Montrachet-UCD #522 and Pasteur Red-UCD #904) on the extraction of phenolics and sensory characteristics of mangosteen wine at 30 ± 2 degree celsius. The addition of pericarp showed a significant effect on color intensity, but the choice of strain of yeast used has no effect. With increasing percentage of pericarp added, the amount of phenolics, tannins, and anthocyanins increased, with the highest total phenolic content to be 4,000 mg/L catechin equivalent at the end of fermentation. At lower percentage of added pericarp, the yeast induced no apparent difference to the sensory characteristics, but at higher percentage the difference was more apparent. Wine with lower percentage of pericarp added had higher intensity of mangosteen pulp flavor, whereas wine with higher percentage of pericarp has more mangosteen pericarp characteristics. Pasteur Red contributed to a higher degree of fruity and floral aroma/flavor, while Montrachet contributed to a more intense body.
King Mongkut's University of Technology North Bangkok. Central Library
Address:
BANGKOK
Email:
library@kmutnb.ac.th
Created:
2021
Modified:
2564-08-30
Issued:
2021-08-30
บทความ/Article
application/pdf
BibliograpyCitation :
APPLIED SCIENCE AND ENGINEERING PROGRESS. vol. 14, no. 3 (July-Sept. 2021), p. 406-416.
eng
©copyrights King Mongkut's University of Technology North Bangkok
RightsAccess:
ใช้เวลา
0.043957 วินาที
Shrestha, Tenzing Dasel.
| Title | Contributor | Type |
|---|---|---|
| Impact of fermentation conditions on the extraction of phenolics and sensory characteristics of mangosteen wine
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Shrestha, Tenzing Dasel.;Viyada Kunathigan.;Kamolnate Kitsawad.;Siriwan Panprivech. | บทความ/Article |
Viyada Kunathigan.
| Title | Contributor | Type |
|---|---|---|
| Shotgun proteomic analysis of germinated rice (Oryza sativa L) under salt stress
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Li, Rui.;Trilert Chaicherdsakul.;Viyada Kunathigan.;Sittiruk Roytrakul.;Atchara Paemanee.;Suthathip Kittisenachai. | บทความ/Article | |
| Impact of fermentation conditions on the extraction of phenolics and sensory characteristics of mangosteen wine
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Shrestha, Tenzing Dasel.;Viyada Kunathigan.;Kamolnate Kitsawad.;Siriwan Panprivech. | บทความ/Article |
Kamolnate Kitsawad.
| Title | Contributor | Type |
|---|---|---|
| Impact of fermentation conditions on the extraction of phenolics and sensory characteristics of mangosteen wine
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Shrestha, Tenzing Dasel.;Viyada Kunathigan.;Kamolnate Kitsawad.;Siriwan Panprivech. | บทความ/Article |
Siriwan Panprivech.
| Title | Contributor | Type |
|---|---|---|
| Impact of fermentation conditions on the extraction of phenolics and sensory characteristics of mangosteen wine
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Shrestha, Tenzing Dasel.;Viyada Kunathigan.;Kamolnate Kitsawad.;Siriwan Panprivech. | บทความ/Article |