Open AccessEFFECT OF FERMENTED CONDITIONS ON PINEAPPLE WINE PROCESS
Author(s) -
Lam Van Man
Publication year - 2020
Language(s) - English
DOI - 10.26480/jtin.02.2021.48.50
Subject(s) - wine , food science , sugar , fermentation , sucrose , fruit wine , chemistry , malolactic fermentation , fruit juice , yeast in winemaking , yeast , biology , lactic acid , brewing , biochemistry , saccharomyces cerevisiae , bacteria , genetics
An investigation was undertaken to optimize the processing conditions for making of good quality wine from pineapple juice. The process technology with respect to level of initial juice total soluble solid (TSS), level of sugar, and level of total acid content to raise the juice TSS and fermentation time has been standardized to make acceptable wine from the pineapple juice. The juice was extracted from the ripe fruits of Queen cultivar. The wines made by adjusting sugar level of 24 0Brix with sucrose, acidity level of 0.5 % and fermentation up to 14 days were found to be appropriate to produce acceptable wine from pineapple juice.