A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.)

A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.)

Cocoa mucilage, a by-product of cocoa beans processing, constitutes 10% of total cocoa beans, with soluble solids up to 17.78oBx, pH of 3.43 – 3.5, rich in sugar, minerals, organic acids and phenolic compounds. The aim of this research is to ferment cocoa bean mucilage to produce a beverage with alc...

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Bibliographic Details
Main Authors:	Nguyễn Thị Thanh Tịnh, Nguyễn Tiến An, Hồ Thị Thu Hòa, Nguyễn Thị Tươi
Format:	Article
Language:	English
Published:	Dalat University 2016-09-01
Series:	Tạp chí Khoa học Đại học Đà Lạt
Subjects:	cocoa (theobroma cacao l.) mucilage wine
Online Access:	http://tckh.dlu.edu.vn/index.php/tckhdhdl/article/view/83

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