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Effects of Yeast and Oxygen on Quality Attributes of Wine Produced from Ethiopian Beetroot

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Effects of Yeast and Oxygen on Quality Attributes of Wine Produced from Ethiopian Beetroot

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Abstract

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.

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

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).

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Journal Specifications

Crossref Journal DOI 10.17406/gjre

Print ISSN 0975-5861

e-ISSN 2249-4596

Keywords
Classification
GJRE-C Classification FOR Code: 290699
Version of record

v1.2

Issue date
May 22, 2017

Language
English
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Effects of Yeast and Oxygen on Quality Attributes of Wine Produced from Ethiopian Beetroot

Zinabu Hailu
Zinabu Hailu Adama Science and Technology University
Derese Mekonnen
Derese Mekonnen <p>Adama Science and Technology University</p>