000 02927nam a2200325 a 4500
003 OSt
005 20230815100533.0
008 170508s19uu xx 00 eng d
040 _cCvSU Main Campus Library
041 0 _aeng
082 0 4 _a641.2
_bD89 2015
100 0 _aDumaguing, Helaisha Nissi R.
_920895
_eauthor
245 1 0 _aTechnical evaluation of the different fermentation vessels for sugar palm wine production /
_cby Helaisha Nissi R. Dumaguing.
260 0 _aIndang, Cavite :
_c2015.
_bCavite State University- Main Campus,
300 _axii, 55 pages :
_billustrations ;
_c28 cm.
336 _2rdacontent
_atext
337 _2rdamedia
_aunmediated
338 _2rdacarrier
_avolume
500 _aThesis (BS Agriculture Engineering) Cavite State University
504 _aIncludes bibliographical references.
508 _aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR)
520 3 _aDUMAGUING, 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.
541 _cSubmitted copy to the University Library.
_d02/14/2017
_eT-6379
650 0 _aWine and wine making
_94031
650 0 _aSugar palm
_92808
690 _91355
_aBachelor of Science in Agricultural Engineering
700 _aEscobar, Marilyn M.
_93190
_eadviser
856 _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=bc1f88d2c4de62782cb62c7be6d0bca4
_yClick here to view thesis abstract and table of contents
942 _2ddc
_cMAN
999 _c10160
_d10160