Pawignya, Harsa and Widayati, Tunjung Wahyu and Putra, Datu and Akbar, Putra (2010) TINJAUAN KINETIKA PEMBUATAN ROSE WINE. In: Prosiding Seminar Teknik Kimia "Kejuangan" 2010 Pengembangan Teknologi Kimia untuk Pengembangan Sumber Daya Alam Indonesia, Yogyakarta.
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Abstract
Indonesia produced in many different types of fruits, but fruit has qualities not easily rot if
directly consumed, so that some of these fruits discarded before reaching the consumer. One type of
fruits that exists in Indonesia is a fruit wine (ghvino), is a fruit that is popular and widely consumed by
many people, usually grapes can be consumed directly can also make a fermented beverage product of
grapes. In alcoholic beverages to manufacturing industry, the grape was widely used, but the
influence of the addition of sugar and the reaction rate constants in the wine fermentation process has
not been much studied.
In this research will be studied it Rose Wine Wine types of wine, pink or pink wine made from
red, in this fermentation reaction kinetics will be studied fermentation of wine. Making Wine Rose
Wine types can be done in steps: Making Liquid Fruit wine (Must), making the starter and continue the
fermentation process. Fermentation process is done by way of fruit plus starter fluid then sealed cork
and sealed with water. within 8 days of fermentation process is stopped
From the research results obtained optimum results with the following conditions:
Temperature: 30 º C: pH: 4: Volume juice wine: 200 ml: Volume starter: 10% v / v: Addition of sugar:
10% w / v: Left fermentation: 10 day. From a review of alcohol fermentation kinetics in the best
conditions, the obtained Michaelis Constant - Menten (Km)= 0.19409 gram/ml maximum reaction
velocity (Vmax) = 0.06784 gram/(ml.jam)
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjek: | Q Science > QD Chemistry |
| Divisions: | x. Eprints Lama > 1.1 |
| Depositing User: | TUNJUNG WAHYU WIDAYATI - |
| Date Deposited: | 14 Dec 2018 07:03 |
| Last Modified: | 14 Dec 2018 07:03 |
| URI: | http://eprints.upnyk.ac.id/id/eprint/17543 |
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