alexa Effects of Yeast and Oxygen on Quality Attributes of Wi
ISSN: 2157-7048

Journal of Chemical Engineering & Process Technology
Open Access

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Research Article

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

Zinabu Hailu* and Derese Mekonnen

Department of Chemical Engineering, Adama Science and Technology University, Adama, Ethiopia

*Corresponding Author:
Zinabu Hailu
Department of Chemical Engineering
Adama Science and Technology University
Adama, Ethiopia
Tel: +251221110400
E-mail: [email protected]

Received Date: March 01, 2017 Accepted Date: March 31, 2017 Published Date: April 06, 2017

Citation: Hailu Z, Mekonnen D (2017) Effects of Yeast and Oxygen on Quality Attributes of Wine Produced from Ethiopian Beetroot. J Chem Eng Process Technol 8: 329. doi:10.4172/2157-7048.1000329

Copyright: © 2017 Hailu Z, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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, pH- 3.49, SG- 0.99 and F2, F3 and F4 (15.5, 0.735, 0.11, 2.89, 1.12, 7.15, 0.6, 0.131, 3.31, 0.983 and 11.17, 0.622, 0.121, 3.53, 0.985) respectively. By using statically analysis and sensory analysis treatment F1-A was highly acceptable with (p<0.02008) and panelist overall acceptance of 8.8+0.61. Finally, it can be conclude that beetroot juice treated with pure water, yeast, acid and sugar under anaerobic fermentation is produced wonderful wine.


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