Effect Of Fermentable Sugar Concentration In Pineapple Juice On Wine Quality
Abstract
Pineapple juice at different concentrations (10, 20 and 25o brix ) was fermented with oenological yeast to produce pineapple wine and physico-chemical, microbiological and organoleptic parameters were analyzed after 10 and 20 days of fermentation, with the aim of selecting the concentration best suited to the production of quality pineapple wine. The physico-chemical analysis (pH, alcohol content, titratable acidity, fixed acidity and volatile acidity) revealed that on the tenth and twentieth post-fermentation days, the pH remained almost the same, fluctuating around 3.77 in the wine made with concentrated juice at 15o brix. Wine made with 20o Brix juice concentrate saw its pH drop from 3.76±0.015 on the tenth day after fermentation to 3.75±0.021 on the 20th day. Wine made with 25o Brix juice had respective pH values of 3.80± 0.020, 3.78 ±2.300. Wine made with 20o Brix juice had a lower pH than the others, but the difference was not significant at the 5% level. The alcohol content of the wine increased with post-fermentation time for all the juice concentrations used, being the highest for the wine obtained with concentrated juice at 20o Brix (14.5 ±0.021) and lowest for the wine prepared from juice at 15 o Brix (10.5 ±0.367). Statistical analysis shows a significant difference (p<0.05) at the 5% threshold. Pineapple wine made with concentrated juice at 15 o Brix had titratable acidities of 4.5± 0.379) tartaric acid/l and 4.6± 0.30g tartaric acid/l pineapple wine respectively after 10 days and 20 days of fermentation.The wine made with 20 o Brix pineapple juice had titratable acidities of 4.9± 0.046g tartaric acid/l and 5.2 ±0.061g tartaric acid/l pineapple wine at the tenth and twentieth day after fermentation. On the tenth and twentieth post-fermentation days, pineapple wine made with concentrated juice at 25 o Brix had titratable activities of 5.2 ±0.061g tartaric acid/l pineapple wine and 5.4± 0.30g tartaric acid/l, r
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