Salim, Christopher (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : THE MAKING OF FRUIT WINE USING TROPICAL CITRUS USING AEROBIC FERMENTATION. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
"Wine is one of most widespread and oldest alcoholic beverages in the world. In 2019 the consumption of wine in the world reached 246 mill. Some people think the pleasure of tasting wine and the tradition in many countries are the reasons of some people encourage consumers to drink it in preferences more than the other alcoholic beverages. Wine tourism has stood as a valid and recognized marketing and tourism segment, and the urging complex that is needed advances on wine tourism system that is taking into account emerging and future constructs and dimensions that is precede and consequence it. Wine, an important fermented beverage, is primarily produced from grapes but can also be made from other organic raw materials such as peaches, plums, apricot, bananas, and elderberries. It is an alcoholic beverage consisting of approximately 80-85% water and 9-15% alcohol, Various fruits, including apples, bananas, cherries, pears, and many more can be used to produce fruit wine. Non-grape wines, particularly those made from tropical and subtropical fruits like banana, apple, kiwi, strawberry, cherry, pineapple, and many more offer high nutritional value and have lower alcohol content compared to commercially available wines. This tropical citrus wine is made using 3 kinds of citrus fruits such as, Jeruk keprok that gives sweet taste, Jeruk manis baby pacitan for its sour taste and acidity and also limau for its aromatic compound. The result of this project is the aromatic compound from the limau is quite there giving it fresh and citrusy scent. But for the taste it is quite bitter because of the jeruk baby pacitan that can be bitter if its left for a few days. The fermenting period of this wine is 1 week with alcohol content of 4.5%. The use of a locally source fruit that is easy to find and liked by most of the people such as Jeruk keprok, Jeruk Manis, and also limau in the making of fruit wine have their own advantage. They contain a large amount of Vitamin C that is good for your health and also the use of limau is good, because it contain atsiri oil that helps for sore throat. Keyword : Wine, Fruit Wine, Tropical Citrus "
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Wine, Fruit Wine, Tropical Citrus |
| Subjects: | T Technology > TX Home economics |
| Depositing User: | Syahruly Nizar Albigaeri |
| Date Deposited: | 04 Sep 2023 08:00 |
| Last Modified: | 19 Jun 2024 04:19 |
| URI: | http://repository.ottimmo.ac.id/id/eprint/917 |
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