Journal of Chemical Engineering & Process Technology
Open Access

Derese Mekonnen

Publications

• Research Article
  Effects of Yeast and Oxygen on Quality Attributes of Wine Produced from Ethiopian Beetroot
  Author(s): Zinabu Hailu and Derese Mekonnen Zinabu Hailu and Derese Mekonnen
  
  The study was focused on the effects of yeast and oxygen on quality parameters of wine produced from Ethiopian beetroot such as Ethanol, Volatile Acidity, Titratable acidity, Specific Gravity and pH. The basic ingredients used for fermentation were water, sugar, yeast, beetroot juice and citric acid. The experimental set up was design through randomized block design with four fermentation treatments such as: F-1: specified beetroot juice mixed with water, sugar, acid and yeast and then placed under anaerobic fermentation. F-2: the conditions were similar with fermentation treatment one, rather yeast was absence. F-3: This also same condition as treatment condition one, but it was put under aerobic conditions and F-4: the conditions were the same as treatment two, but it placed under aerobic. The results obtained showed that treatment F1 of Ethanol- 13% w/v, TA- 0.65% v/v, VA- 0.15% v/v, .. View More»
  DOI: 10.4172/2157-7048.1000329

  Abstract PDF

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