Development of low-alcohol durian wine
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Abstract
The unusual durian has undergone fermentation to produce a low-alcohol wine. Saccharomyces cerevisiae is used to ferment the low-alcohol wine durian. Research findings indicated that a 1:7 durian pulp-to-water ratio and 1.50% w/v yeast cultures were chosen based on their high (p≤ 0.05) generation of ethyl alcohol content. The 25 °Brix low-alcohol durian wine was then selected to meet the necessary criteria to get a significantly (p≤ 0.05) high preference score in terms of aroma, taste, and overall acceptability, which were 6.70 ± 0.50, 7.30 ± 0.55, and 7.15±0.60, respectively. The ethyl alcohol concentration, total soluble solids, and pH of the resulting wine were 8.30±0.11%, 11.80±0.18°Brix, and 4.19±0.02, respectively. Interestingly, the findings of this study suggested that an innovative beverage could be created, combining the unique flavor of durian with reduced alcohol content and minimizing waste pollution for environmental preservation.
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