Preparation of Wine from Cactus Pear Fruit/Belesl (Opuntia spps)
| dc.contributor.advisor | Nigist Asfaw | |
| dc.contributor.advisor | Araya Asfaw | |
| dc.contributor.author | Yosef Beyene | |
| dc.date.accessioned | 2022-04-19T06:03:04Z | |
| dc.date.accessioned | 2023-11-09T15:32:56Z | |
| dc.date.available | 2022-04-19T06:03:04Z | |
| dc.date.available | 2023-11-09T15:32:56Z | |
| dc.date.issued | 2012-09 | |
| dc.description.abstract | An investigation was conducted on the cactus fruit (Opuntia SPP) for the physicochemical microbial safety and potential of wine production by using both indigenous yeast flora and commercial yeast extract and the acceptability of produced wine The physicochemical content and the microbial safety of the cactus juice were analyzed with standard methods at EHNRI laboratories the resulted to the microbial analysis of the juice were 6.8x10,3.5x103,1.5x101 and 2.5x102 CFU/ml of total aerobic bacteria total coli form, yeast count and mould count respectively Fecal coliform E-coli and Salmonella were not detected in the juice in this study the respectively analysis of the juece such as total solids protein fat ash the results were 13% 0.7% 0.3% 0.8% 8.45% 2.8% 0.03% 5.011 and 1.0325 respectively forur different compositions of juice in vessels (A:juice –indigenous yeast B: juice +sugar +commercial yeast) were fermented with indigenous and commercial yeast the alcohol productions were 4.9.78.5.3 and 12.2% v/v afire 10 days fermentation the alcohol produced in vessel D was the highest followed by vessel B the alcohol produced in vessel D> vessel B>vessel C in terms of alcohol production the sensory analysis showed no significant difference in attributes such as color and appearance between individual vessels D has higher score in terms of aroma taste and overall acceptability than other vessels Fermentation indigenous yeast commercial yeast and fruit wine | |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/31412 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Fermentation | en_US |
| dc.subject | indigenous yeast | en_US |
| dc.subject | Commercial yeast | en_US |
| dc.subject | fruit wine | en_US |
| dc.title | Preparation of Wine from Cactus Pear Fruit/Belesl (Opuntia spps) | en_US |
| dc.type | Thesis | en_US |