Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine

Abstract

This research investigated the impact of the concentration of pineapple juice on the characteristics of pineapple wine during fermentation with Saccharomyces cerevisiae var. burgundy. Three ratios of fresh pineapple juice to water were mixed to obtain three treatments, which were T1—2:1, T2—1:1, and T3—1:2. The °Brix and pH of all pineapple juice and water ratios were adjusted to 25 and 4, respectively. The results showed that changes in alcohol, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TAA, as citric acid), and Volatile Acidity (VA, as acetic acid) during the 10-day fermentation among three treatments were significantly different. The highest alcohol content was obtained from the 2:1 with values of 10.71% (v/v). The mixed ratio at 1:1 and 1:2 obtained the alcohol value of 9.61 and 8.35% (v/v), respectively. After ten days of fermentation, TSS, pH values, TAA, and VA were in the range of 9.7–13 °Brix, 3.56–3.82, 0.384–0.448, and 0.0013–0.0016, respectively. However, the appearance, aroma, and taste of all ratios were not significantly different. Sweetness and overall liking, wine with pineapple juice/water ratio at 2:1 had the highest score (p ≤ 0.05). The total antioxidant activities determined by DPPH and total phenolic content were 0.91 mmol/L TE and 365.80 mg/L GAE, respectively, as confirmed by FTIR spectral analyses.

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

“…The antioxidant activity of plum wine in this study was similar to foreign red and white wines; specifically, plum wine indicated the same level of antioxidant activity as white wine which ranged from 152.7 to 445.52 µg TE/g [ 22 ]. Moreover, the TP content and antioxidant activity in plum wine depend on several factors, including variety and the winemaking process [ 21 , 23 , 24 ].…”

Chemical recycling of polyester textile wastes: shifting towards sustainability

“…106 Moreover, this initial pre-treatment is also accompanied by an increase of PET surface roughness which has been exploited to produce PET fabrics with antimicrobial finish. 120 Selective partial hydrolysis of mixed blends is also a way to favor further selective enzymatic degradation, 121,122 or to produce Janus superhydrophobic PET textiles with uneven wetting properties. 123 3.4.5 Use of additives and catalysts.…”

“…Terephthalic acid (TPA) can be precipitated by adjusting the aqueous phase pH. 121 However, the separation of TPA and EG was not considered in this study.…”

Assessing Fermentation Broth Quality of Pineapple Vinegar Production with a Near-Infrared Fiber-Optic Probe Coupled with Stability Competitive Adaptive Reweighted Sampling

“…Then, it was transferred to a fermentation tank and mixed with a starter of inoculum yeast cultures (5% v/v) at the working volume of 15 L. Fermentation was conducted for 10 days at 30 • C to obtain pineapple wine with a 10% v/v ethanol content. This proper fermentation process for pineapple wine used in this study was obtained from our previous study [39]. Thereafter, the alcohol fermentation was stopped and the pineapple wine was stored at 4 • C to be used as a raw material for pineapple vinegar fermentation.…”