Investigators at Nguyen Tat Thanh University Report Findings in Cancer Research [Effect of Fermentation Conditions (Dilution Ratio, Medium Ph, Total Soluble Solids, and saccharomyces Cerevisiae Yeast Ratio) On the Ability To Ferment Cider...].

A study conducted by investigators at Nguyen Tat Thanh University in Ho Chi Minh City, Vietnam, focused on developing a cider processing procedure from tamarillo fruit using fermentation with Saccharomyces cerevisiae yeast. The researchers investigated various fermentation conditions, such as dilution ratio, medium pH, total soluble solids, and yeast ratio, and evaluated the ethanol concentration, pH, total sugar content, and other factors during the fermentation process. The study found that a 50:50 dilution ratio of tamarillo juice with water, pH 4.5, TSS of 22 degrees Brix, and the addition of yeast at 0.6 g/L resulted in a cider with a high ethanol concentration and dissolved nutrients. The researchers concluded that these findings could contribute to the production and diversification of tamarillo cider, enhancing the value of the fruit and promoting economic development in the region. [Extracted from the article]