In this study, we investigated the

In this study, we investigated the effect of bananas on improving of sluggish blueberry wine fermentation.
The alcoholic fermentation was carried out with yeast extract, diammonium phosphate, or 2%, 4%,
and 6% banana. The number of viable yeast cells gradually decreased during fermentation and the
population stabilized at approximately 104 cfu/ml by the end of fermentation. The average ethanol
production rate was 1.32e1.68 times faster according to the addition of banana during 20 days of
fermentation. The sugar consumption rate (
Brix/day) was increased 1.30, 1.49 and 1.63-fold by 2%, 4%
and 6% of banana addition, respectively. The wines supplemented with 4% and 6% banana contained
61.7 mg/l and 60.8 mg/l of ethyl carbamate, respectively, which was higher than that with 2% banana
(54.5 mg/l). Thus, we concluded that 2% banana can be used as a nutritional supplement for yeast to
resolve stuck and sluggish blueberry wine fermentation

ผลลัพธ์ (อังกฤษ) 2:

In this Study, we investigated the Effect of Bananas on improving Blueberry Wine of sluggish fermentation.
The Alcoholic fermentation was carried out with yeast Extract, diammonium phosphate, or 2%, 4%,
6% and Banana. Number of viable cells gradually Decreased the yeast during fermentation and the
population at approximately 104 Stabilized cfu / ml by the End of fermentation. The average ethanol
was 1.32e1.68 times Faster Production rate according to the addition of Banana during 20 days of
fermentation. The Sugar consumption rate (? Brix / Day) was Increased 1/30, one forty-nine and 1.63-Fold by 2%, 4%
and 6% of Banana addition, respectively. The Wines supplemented with 4% and 6% Contained Banana
61.7 mg / L and 60.8 mg / L of Ethyl carbamate, respectively, which was higher than that with 2% Banana
(54.5 mg / L). Thus, we concluded that 2% Banana Can be used as a Nutritional Supplement for yeast to
resolve Stuck and sluggish Blueberry Wine fermentation.