Abstract:Two trials were conducted to investigate the effects of total soluble solids, pH and Saccharomyces cerevisiae density on the quality of longan wine. Longan juice was added to sucrose and citric acid at different concentrations to attain samples of total soluble solid concentration and pH in the range of 21 - 25oBrix and 4.0 – 4.6. All the samples were innoculated with Saccharomyces cerevisiae (initial populations of yeast raging from 105- 107 cells/ml). The results showed that the oBrix of 23%, with a pH of 4… Show more
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