This preliminary study that produced wine from star gooseberry (Phyllanthusacidus L Skeels) and Carambola (Averrhoa carambola L.) by fermented with S.cerevisiae for two weeks as the natural fermentation which Kourkoutas et al. (2001)reported the natural fermentation usually for 30 days. In this study, the amount ofethyl alcohol production in star gooseberry wine and carambola wine showed thatall formulations of star gooseberry wine showed significantly higher amount of ethylalcohol than all formulations of carambola wine.
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