Volume : II, Issue : VI, June - 2013

Mimics in conversion of Cocoti sap to wine analysis by Physico–chemical changes

K. Chandrasekhar, J. Pramoda Kumari

Abstract :

Cocos nucifera wine is the fermented sap of cocoti trees. When sap undergoes fermentation large number of physical and chemical changes takes place in it. It influences on quality. The quality of cocoti wine is an important issue for public health. In the present study, we discuss about the changes in nature of cocoti wine. The pH turns alkaline to acidic nature, turbidity, hardness increases the fermentation reaction. Nutrients and proteins are utilized in the process of fermentation and they convert into some organic acids. Acidity and alcohol content are measuring factors of fermented wine which will be explained how the environmental factors are affected.

Keywords :

Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

K.Chandrasekhar, J.Pramoda Kumari Mimics in conversion of Cocoti sap to wine analysis by Physico-chemical changes International Journal of Scientific Research, Vol : 2, Issue : 6 June 2013

Number of Downloads : 1170

References :