 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Relationship Between Yeast Strains and Nutritive Supplements and Its Influence on Enological Parameters of Santol (Sandoricum koetjape Merr.) Wine Production) ผู้เขียน: Wanphen Jitjaroen, Wolf R?diger Sponholz, Georg Noga สื่อสิ่งพิมพ์:pdf AbstractTo improve the enological characteristics of santol wine production, two yeast strains (G74 and SIHA3) under five nutritive supplements (0.3 and 1.0 g L-1 DAP, 0.6 mg L-1 thiamine, 0.4 g L-1 Fermaid E, 0.4 g L-1 Fermaid K) and a control were investigated. Santol juice-based wine contained 18 g L-1 glucose, 22 g L-1 fructose, 2.8 g L-1 citric acid and 0.4 g L-1 succinic acid. The concentrations of most organic acids were within the limit range of good wines, except for the large amount of 3 g L-1 citric acid. The addition of 1.0 g L-1 DAP for both strains produced more than 40 g L-1 d-1 CO2 during fermentation and showed a lower sulfur binding capacity of 18-19 mg L-1. |