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What is Ethanol Impact on Cocoa Vinegar Quality about?

This document summarizes a study that aimed to determine the effects of adding ethanol and fermentation period of pulp liquid byproduct of cocoa bean fermentation on the characteristics of cocoa vinegar. The study used a split plot design with three ethanol addition levels (0%, 2.5%, 5%) as the main plots and six fermentation periods (0, 2, 4, 6, 8, 10 days) as the subplots. The fermentation period affected acidity levels, pH, and total dissolved solids of cocoa vinegar, while the interaction between fermen

Author

Agus Purnama

Language

EN