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Table 6 Effect of different supplementation amounts of nitrogen nutrient on production of Chinese chestnut wine after 6 days of co-culture fermentation

From: Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation

Supplementation amounts of yeast extract (g/L)

Initial reducing sugar concentration (g/L)

Ethanol concentration (g/L)

Overall sensory scores

0

189.5 ± 4.0

85.7 ± 2.2

8.1 ± 0.4

2

188.6 ± 4.2

88.6 ± 3.5

8.3 ± 0.5

4

190.9 ± 3.6

90.7 ± 3.9

8.6 ± 0.4

6

189.6 ± 4.1

92.6 ± 3.9

8.9 ± 0.3

8

191.6 ± 3.9

86.8 ± 2.2

8.8 ± 0.5

10

190.9 ± 4.2

78.2 ± 2.8

8.7 ± 0.6