Vol. 7, Issue 1 (2019)
Optimization of mixed culture fermentation conditions for the development Orange (Citrus reticulate Blanco) wine
Fig. 1: Optimization of orange wine with total soluble solids as fermentation condition (Fermentation conditions: Initial pH: 4.5; Inoculum level: 10% (v/v); Temperature: 27 °C; Fermentation time: 7 days)
Fig. 2: Optimization of orange wine with pH as fermentation condition (Fermentation conditions: Total soluble solids: 24 °B; Inoculum size: 10% (v/v); Temperature: 27 °C; Fermentation time: 7 days)
Fig. 3: Optimization of orange wine with percent inoculum as fermentation condition (Fermentation conditions: Total soluble solids: 24 °Bx; pH 4.5; Temperature: 27 °C; Fermentation time: 7 days)
Fig. 4: Optimization of orange wine with temperature as fermentation condition (Fermentation conditions: Total soluble solids: 24 °Bx; pH 4.5, Inoculums 10%; Fermentation time: 7 days)
