Jul 1, 2021 · Results showed that supplementation of sugar 9 %, pH 3.6, temperature 28 oC, inoculum size 14% and aging in 10 weeks, karanda wine obtained high ethanol content (8.19±0.02 % v/v), total...

Results showed that supplementation of sugar 9 %, pH 3.6, temperature 28 oC, inoculum size 14% and aging in 10 weeks, karanda wine obtained high ethanol content (8.19±0.02 % v/v), total phenolic content (184.32±1.17 mg GAE/100 g) and overall acceptability (8.01±0.02).

Jul 1, 2021 · Wine from this valuable karanda fruit would be beneficial for health by moderate consumption. Karanda (Carissa carandas L.) is an underutilized fruit with plenty therapeutic and functional properties.

Oct 23, 2024 · Results showed that supplementation of sugar 9 %, pH 3.6, temperature 28 oC, inoculum size 14% and aging in 10 weeks, karanda wine obtained high ethanol content (8.19±0.02 % v/v), total...

many local products are made from karanda fruits including juice, jam, and desserts (Sudjaroen and Suwannahong, 2017). Therefore, this study aimed to investigate the physicochemical properties, metal content and antioxidant activity of wine produced from karanda fruits (Carissa carandas L.). Materials and methods

The present research aimed to examine various parameters such as temperature, pH, sugar addition and inoculum size in the primary fermentation, and aging time in storage affecting to karanda...

Aug 5, 2018 · Carissa carandas or Carissa congesta is a species of flowering shrub in the dogbane family, Apocynaceae. It is commonly known as kerenda in Malaya, karaunda in India, Bengal currant or Christ’s thorn in South India, namdaeng in Thailand, caramba, caranda, caraunda and perunkila in the Philippines.

Carissa carandas is a species of flowering shrub in the family Apocynaceae. It produces berry -sized fruits that are commonly used as a condiment in Indian pickles and spices. The fruit is black and tastes sweet or sour depending on the plant. It is a hardy, drought-tolerant plant that thrives well in a wide range of soils.

Jul 1, 2021 · Wine from this valuable karanda fruit would be beneficial for health by moderate consumption. Temperature, pH, sugar addition and inoculum size in the primary fermentation, and aging time in storage affecting to karanda wine quality and overall acceptability were examined.

Karanda (Carissa carandas L.) is an underutilized fruit with plenty therapeutic and functional properties. In fermentation, yeast metabolites soluble solids in fruit juice to produce energy, ethanol and carbon dioxide.