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Technical evaluation of the different fermentation vessels for sugar palm wine production / by Helaisha Nissi R. Dumaguing.

By:

Dumaguing, Helaisha Nissi R [author]

Contributor(s):

Escobar, Marilyn M [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2015. Cavite State University- Main Campus,Description: xii, 55 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.2 D89 2015

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: DUMAGUING, HELAISHA NISSI R. Technical Evaluation of the Different Fermentation Vessels for Sugar Palm Wine Production. Undergraduate Thesis. Bachelor of Science in Agricultural Engineering. Cavite State University, Indang, Cavite. April 2015. Adviser: Dr. Marilyn M. Escobar. The study was conducted at Cavite State University-Main Campus from August 2014 to February 2015 to evaluate the different fermentation vessels used in sugar palm wine production. Specifically, the study aimed to: 1) compare the fermentation duration of different fermentation vessels as affected by closed room and open room temperature; 2) compare the pH, total soluble solids and color of sugar palm wine produced from the different fermentation vessels such as glass carboy, plastic carboy and wood barrel; 3) compare the relationships of pH, temperature and total soluble solids in making kaong wine, and; 4) evaluate the sensory characteristic of the wine produced from the different fermentation vessel. The experiment was set in two different environments: closed room environment and open room environment. Freshly harvested kaong sap (with a pH of 6.9 and copper brown color) was fermented on three different vessels which include a wood barrel, a glass carboy and a plastic carboy. The fermentation process of the kaong sap was monitored. The pH level, sap temperature, and the ambient temperature were measured and recorded in an hourly basis. The final pH of kaong sweet wine was measured at 3.9 and with a cloudy white color.

List(s) this item appears in: Sugar Palm

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	641.2 D89 2015 (Browse shelf(Opens below))		Link to resource	Room use only	T-6379		00010158

Thesis (BS Agriculture Engineering) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

DUMAGUING, HELAISHA NISSI R. Technical Evaluation of the Different Fermentation Vessels for Sugar Palm Wine Production. Undergraduate Thesis. Bachelor of Science in Agricultural Engineering. Cavite State University, Indang, Cavite. April 2015. Adviser: Dr. Marilyn M. Escobar.

The study was conducted at Cavite State University-Main Campus from August 2014 to February 2015 to evaluate the different fermentation vessels used in sugar palm wine production. Specifically, the study aimed to: 1) compare the fermentation duration of different fermentation vessels as affected by closed room and open room temperature; 2) compare the pH, total soluble solids and color of sugar palm wine produced from the different fermentation vessels such as glass carboy, plastic carboy and wood barrel; 3) compare the relationships of pH, temperature and total soluble solids in making kaong wine, and; 4) evaluate the sensory characteristic of the wine produced from the different fermentation vessel.

The experiment was set in two different environments: closed room environment and open room environment. Freshly harvested kaong sap (with a pH of 6.9 and copper brown color) was fermented on three different vessels which include a wood barrel, a glass carboy and a plastic carboy. The fermentation process of the kaong sap was monitored. The pH level, sap temperature, and the ambient temperature were measured and recorded in an hourly basis. The final pH of kaong sweet wine was measured at 3.9 and with a cloudy white color.

Submitted copy to the University Library. 02/14/2017 T-6379