@article{MAKHILLJEAS201914117327,
    title = {Utilization of Burmese Grape (<i>Baccaurea sapida</i>) for Wine Fermentation},
    journal = {Journal of Engineering and Applied Sciences},
    volume = {14},
    number = {1},
    pages = {312-314},
    year = {2019},
    issn = {1816-949x},
    doi = {jeasci.2019.312.314},
    url = {https://makhillpublications.co/view-article.php?issn=1816-949x&doi=jeasci.2019.312.314},
    author = {N.P.,T.T.K. and},
    keywords = {wine,Burmese grape,fermentation,Sacchromyces cerevisiae,pectinase,parameters},
    abstract = {Burmese grape (<i>Baccaurea sapida</i>) is an underexploited fruit in South of Vietnam. It is a mild acidic
fruit and mainly used as fresh fruit consumption. There is limited study mentioning to processing of this
nutritional fruit. Therefore, we explored a wine fermentation from Burmese grape by focusing on the effect of
different parameters such as pectinase concentration and time of treatment for juice extraction, yeast inculate
for wine fermentation and secondary fermentation to wine quality. Our results proved that 0.3% pectinase was
used for juice extraction, 3% <i>Sacchromyces cerevisiae</i> was used for the main fermentation at 12&deg;C and 3 weeks
of sencondary fermentation in dark bottle at 10&deg;C was applied to get a pleasant Burmese grape quality.}
    }