Open AccessPhysicochemical characterization of pineapple peel wine
Author(s) -
Li Zhang,
WenCai Lu,
Yuan Yuan,
Xiaofang Wang,
Wei Zhou,
Liangkun Liao,
Jihua Li
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/546/4/042075
Subject(s) - winemaking , wine , fruit wine , food science , fermentation , winery , malolactic fermentation , pulp and paper industry , business , chemistry , biology , engineering , brewing , lactic acid , bacteria , genetics
Pineapple peel was used for the elaboration of wine as an alternative to traditional fruit wine. The evolution of quality parameters of the wine throught the whole winemaking process was monitored. Significant changes occurred over the winemaking process were noted. Results pointed out that the utilization of pineapple peel in the fermentation of fruit wines was a viable alternative, which not only made full use of fruit waste resources, but also developed a new product into the market.