CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF GUAVA FRUIT FERMENTATION AS WINE

Tjhai, Pierre Clyde Weber (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF GUAVA FRUIT FERMENTATION AS WINE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This study explores the use of red guava (Psidium guajava L.) as a fermentation substrate for winemaking, focusing on its unique flavor profile and potential health benefits due to its high vitamin C content. The study evaluates the fermentation process over a four-week period, monitoring variables such as pH, sugar content, and yeast activity to understand their impact on the quality and characteristics of the resulting guava wine. Red guava is known for its nutritional benefits, including relieving menstrual pain, lowering blood sugar levels, improving heart health, facilitating digestion, and boosting the immune system. The fermentation of guava 'must' involve the conversion of sugars like glucose and fructose into ethanol by Saccharomyces cerevisiae, with the process influenced by factors like temperature, pH, and substrate concentration. The study highlights the significance of racking and aging in enhancing wine quality, including improvements in taste, aroma, and phenolic content. Sensory evaluation confirms that aged guava wine has desirable sensory attributes, making it a potentially valuable addition to the wine industry. Keyword: Guava, Fermentation Process, Simple Syrup, Winemaking, Yeast

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Guava, Fermentation Process, Simple Syrup, Winemaking, Yeas
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 13 Sep 2024 10:35
Last Modified: 13 Sep 2024 10:35
URI: http://repository.ottimmo.ac.id/id/eprint/1089

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