Please use this identifier to cite or link to this item: https://publication.npru.ac.th/jspui/handle/123456789/1604
Title: Product Development of Fermented Vinegar from Kluai Nam Wa
Other Titles: ความเข้มของน้ำตาลและแอลกอฮอล์ที่เหมาะสมต่อการผลิตน้ำส้มสายชูหมักจากกล้วยน้ำว้า
Authors: Sornsanit, Kanya
Arlai, Aumaporn
Riangmoo, Anon
Keywords: Vinegar
Kluai Nam Wa
Fermentation
Issue Date: 8-Jul-2022
Publisher: The 14th NPRU National Academic Conference Nakhon Pathom Rajabhat University
Abstract: The objective of this research was to study the optimal sugar and alcohol concentrations for the production of Kluai Nam Wa vinegar . The sugar concentration on the alcohol production of Kluai Nam Wa wine with Saccharomyces cerevisiae var. burgundy showed that when fermented Kluai Nam Wa wine with sugar 15 and 20 0 brix for 14 days and stopped the fermentation process, the alcohol concentration was 7. 87±0. 15% and 10. 75±0. 28%, respectively, dissolved solids were 6. 53±0. 25 and 8. 93±0. 38 0brix, respectively, reducing sugar, 1.83±0.31% and 2.13±0.15%, respectively, and pH 4.27±0.21 and 3.92±0.13, respectively. The vinegar was fermented under aerobic conditions with Acetobacter pasteurianus TISTR102 in trays at different alcohol concentrations at 6, 8 and 10 percent for 24 days. The fermentation from 8% of Kluai Nam Wa wine was the most suitable as it contained approximately 5. 64±0. 24% acetic acid, While the process and method of semiseptic fermentation of the operators fermented for 12 weeks, it was found that the acetic acid content was 3.36±0.08, which was lower than the community product standard.
URI: https://publication.npru.ac.th/jspui/handle/123456789/1604
Appears in Collections:Proceedings of the 14th NPRU National Academic Conference

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