RESEARCH ON THE PRODUCTION OF COCONUT SPROUT WINE FERMENTED IN OAK BARRELS

Abstract

Wine is a traditional fermented alcoholic beverage made using yeast. Coconut sprout is a big spongy cotton candy mass that is sweet and juicy, found inside coconut during germination produced as an endosperm to nourish the developing embryo. It is well known for its nutritional qualities and is of great medicinal value. The present study involves the production of coconut wine from coconut sprout with the initial dry matter content was from 170Bx - 26 0Bx and the initial reducing sugar content was from 271(g/l) - 274(g/l). Determined by the change in Brix level and reducing sugar content, pH, and alcohol content from day 1 to day 6 of fermentation, respectively. The results showed that the initial dry matter content of 260Bx fermented after 6 days, the brix level in the fermentation liquid decreased to about 13,230Bx ± 0.15, the reducing sugar content after 6 days of fermentation from 274.67 (g/l). ) decreased to 88 (g/l). The pH of the product after fermentation is in the range of 3.43 - 3.63, the alcohol level after fermentation is 11.23 - 16.3 (%v/v) in the initial fermentation sample from 170Bx to 260Bx. Fermentation end products tested for acetaldehyde and methanol, acetaldehyde content 82.92 mg/L (Sample 260Bx) and 108.93 (mg/L) (230Bx). Methanol content ranges from 0.05 - 0.07 (%v/v) and does not exceed the maximum acceptable level (0.1%v/v) (TCVN 7043 - 2002).