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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 |
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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, |
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300 |
_axii, 55 pages : _billustrations ; _c28 cm. |
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336 |
_2rdacontent _atext |
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337 |
_2rdamedia _aunmediated |
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_2rdacarrier _avolume |
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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. | |
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_cSubmitted copy to the University Library. _d02/14/2017 _eT-6379 |
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_aWine and wine making _94031 |
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_aSugar palm _92808 |
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_91355 _aBachelor of Science in Agricultural Engineering |
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_aEscobar, Marilyn M. _93190 _eadviser |
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_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=bc1f88d2c4de62782cb62c7be6d0bca4 _yClick here to view thesis abstract and table of contents |
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_2ddc _cMAN |
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_c10160 _d10160 |