Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast

Analysis of Physicochemical Properties and Volatile Compound of Black Sapote Wine Produced with Saccharomyces cerevisiae Yeast

This study aimed to develop black sapote wine and alayze its physicochemical properties and volatile compounds. The wine was produced by fermentation using Saccharomyces cerevisiae yeast at different concentrations (0%, 0.5%, and 1%) for seven days. Physicochemical analysis showed pH values of 4.35%...

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Bibliographic Details
Main Authors: Edwin Hadrian, Desak Putu Ariska Pradnya Dewi, Adinda Kurnia Citragumilang, Patricia Agustina Manan, Sandrina Sandrina
Format: Article
Language:English
Published: Bogor Agricultural University 2023-12-01
Series:Jurnal Gizi dan Pangan
Subjects:
black sapote
gas chromatography
physicochemical analysis
wine
Online Access:https://journal.ipb.ac.id/index.php/jgizipangan/article/view/52748

Internet

https://journal.ipb.ac.id/index.php/jgizipangan/article/view/52748

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