OPTIMIZATION OF FERMENTATION CONDITIONS IN CIDER PRODUCTION FROM KING ORANGE (Citrus nobilis L. Osbeck)

Abstract

Cider is an alcoholic beverage fermented from fruit juices with a naturally delicious taste, containing many nutrients available in fruit. This study was conducted to determine the method of processing raw material and to investigate the fermentation conditions for cider fermentation from King orange (Citrus nobilis L. Osbeck). The factors were observed including Brix (10 - 20 °Brix), pH (4.0 - 5.5), yeast concentration (0.02 - 0.05 % w/v), and fermentation time (36 - 48 hours). The results show that the best raw material treatment method was treated with 0.2% w/v of pectinase enzyme. Optimal conditions for cider fermentation from orange were 18.91 ºBrix, pH 4.73, yeast concentration 0.04% w/v. The fermentation process was carried out for 40 hours and the ethanol content was 4.95% v/v. The product had a good sensory and quality conformed to QCVN 6-3:2010/BYT. This shows that the research creates a new direction for the beverage industry and contributes to diversifying products from orange.