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The study was focused on the evaluation of chemical composition and quality of wine produced from Ethiopian beetroot such as Ethanol, Volatile Acidity, Titrable Acidity, Specific Gravity and pH. The basic ingredients used for fermentation were water, sugar, yeast, beetroot juice and citric acid. After that, the experimental set up was design through randomized block design with four treatments such as: F-1: beetroot juice mixed with water, sugar, acid and yeast and put under anaerobic fermentation. F-2: conditions similar with fermentation treatment one, rather yeast absence. F-3: this also same condition as treatment condition one, but it put under aerobic conditions, and F-4: with same condition with others under aerobic fermentation with absence of only yeast then maintained for14days.
Zinabu Hailu, Derese Mekonnen. 2017. "Effects of Yeast and Oxygen on Quality Attributes of Wine Produced from Ethiopian Beetroot". Global Journal of Research in Engineering - C: Chemical Engineering GJRE-C Volume 17 (GJRE Volume 17 Issue C1).
Crossref Journal DOI 10.17406/gjre
Print ISSN 0975-5861
e-ISSN 2249-4596
v1.2
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Total Score: 72
Country: Ethiopia
Subject: Global Journal of Research in Engineering - C: Chemical Engineering
Authors: Zinabu Hailu, Derese Mekonnen (PhD/Dr. count: 0)
View Count (all-time): 424
Total Views (Real + Logic): 1697
Total Downloads (simulated): 82
Publish Date: 2017 01, Sun
Monthly Totals (Real + Logic):
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