Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Yeast Culture
2.2. Study on the Ratio of Fresh Pineapple Juice to Water
2.3. Chemical Analysis
2.4. Determination of Total Phenolics Compounds
2.5. Determination of Antioxidant Activity
2.6. Fourier Transform Infrared (FTIR) Analysis
2.7. Sensory Evaluation
2.8. Statistical Analysis
3. Results and Discussion
3.1. Study on the Ratio of Fresh Pineapple Juice to Water
3.2. Pineapple Wine Sensory Evaluation
3.3. Yeast Population
3.4. Total Phenolic Content and Antioxidant Activity
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Chemical Characteristics | Value ± SD |
---|---|
pH | 3.84 ± 0.12 |
Total Soluble Solid (TSS, °Brix) | 14.0 ± 0.12 |
Total Titratable acidity (TTA, as citric acid) (% w/v) | 0.378 ± 0.01 |
Nitrogen content (% w/v) | 0.07 ± 0.01 |
Incubation Time (Day) | Alcohol Content (%) at Ratio of Pineapple Juice and Water | Total Reducing Sugar (%) at Ratio of Pineapple Juice and Water | Total Acidity (%) at Ratio of Pineapple Juice and Water | Volatile Acidity (%) at Ratio of Pineapple Juice and Water | pH at Ratio of Pineapple Juice and Water | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
2:1 | 1:1 | 1:2 | 2:1 | 1:1 | 1:2 | 2:1 | 1:1 | 1:2 | 2:1 | 1:1 | 1:2 | 2:1 | 1:1 | 1:2 | |
0 | 0 ± 0.01 | 0 ± 0.00 | 0 ± 0.00 | 3.10 e ± 0.04 | 3.03 f ± 0.14 | 3.33 d ± 0.14 | 0.284 a ± 0.00 | 0.286 a ± 0.01 | 0.260 b ± 0.01 | 0.0015 a ± 0.01 | 0.0012 b ± 0.00 | 0.0012 b ± 0.00 | 4 ± 0.01 | 4 ± 0.00 | 4 ± 0.00 |
2 | 0.35 a ± 0.08 | 0.41 a ± 0.02 | 0.14 b ± 0.01 | 5.22 a ± 0.06 | 4.96 a ± 0.08 | 4.44 b ± 0.11 | 0.314 a ± 0.01 | 0.301 a ± 0.01 | 0.277 b ± 0.01 | 0.0015 a ± 0.00 | 0.0012 b ± 0.00 | 0.0013 b ± 0.00 | 3.91 c ± 0.01 | 3.95 a ± 0.00 | 3.92 b ± 0.01 |
4 | 5.72 a ± 0.44 | 5.32 a ± 0.18 | 0.38 b ± 0.02 | 4.34 b ± 0.10 | 3.99 b ± 0.10 | 4.93 a ± 0.12 | 0.375 a ± 0.01 | 0.329 b ± 0.02 | 0.314 b ± 0.01 | 0.0015 a ± 0.00 | 0.0013 b ± 0.00 | 0.0013 b ± 0.00 | 3.82 ± 0.02 | 3.83 ± 0.01 | 3.9 ± 0.01 |
6 | 9.01 a ± 0.30 | 7.40 b ± 0.38 | 4.71 c ± 0.29 | 3.88 c ± 0.07 | 3.78 d ± 0.01 | 4.66 b ± 0.18 | 0.397 ± 0.01 | 0.383 ± 0.01 | 0.38 ± 0.01 | 0.0016 a ± 0.00 | 0.0013 b ± 0.00 | 0.0013 b ± 0.00 | 3.66 c ± 0.01 | 3.77 b ± 0.01 | 3.84 a ± 0.01 |
8 | 9.53 a ± 0.07 | 9.01 b ± 0.15 | 7.02 c ± 0.20 | 3.57 d ± 0.10 | 3.63 d ± 0.05 | 3.70 c ± 0.14 | 0.448 a ± 0.00 | 0.410 b ± 0.01 | 0.384 c ± 0.01 | 0.0016 a ± 0.00 | 0.0013 b ± 0.00 | 0.0013 b ± 0.00 | 3.57 c ± 0.01 | 3.74 b ± 0.02 | 3.84 ª ± 0.01 |
10 | 9.89 a ± 0.02 | 9.61 a ± 0.27 | 8.35 b ± 0.48 | 3.43 d ± 0.06 | 3.34 e ± 1.34 | 3.41 d ± 1.45 | 0.448 a ± 0.00 | 0.422 b ± 0.00 | 0.384 c ± 0.00 | 0.0016 a ± 0.00 | 0.0013 b ± 0.00 | 0.0013 b ± 0.00 | 3.56 c ± 0.02 | 3.73 b ± 0.03 | 3.82 a ± 0.01 |
Ratio of Pineapple Juice to Water | Sensory Evaluation Results | ||||
---|---|---|---|---|---|
Appearance ns | Aroma ns | Taste ns | Sweetness | Overall Liking | |
2:1 | 6.93 ± 0.77 | 6.12 ± 0.98 | 6.26 ± 0.88 | 6.39 ± 0.90 a | 6.35 ± 0.96 a |
1:1 | 6.84 ± 0.88 | 6.03 ± 0.75 | 6.03 ± 0.95 | 5.85 ± 0.98 ab | 6.08 ± 0.81 ab |
1:2 | 6.53 ± 0.95 | 5.72 ± 0.99 | 5.72 ± 0.87 | 5.49 ± 1.06 b | 5.58 ± 0.81 b |
Time (Days) | Phenolic Content (mg/L GAE) | Antioxidant Activity (mmol/L TE) | Total Cell Count (CFU/mL) |
---|---|---|---|
0 | 311.57 ± 0.85 | 1.34 ± 0.18 | 8.70 × 105 |
1 | 228.07 ± 3.68 | 1.46 ± 0.41 | 1.10 × 107 |
2 | 304.69 ± 2.65 | 0.92 ± 0.05 | 1.10 × 107 |
3 | 307.95 ± 1.25 | 0.91 ± 0.04 | 9.50 × 106 |
4 | 324.25 ± 1.06 | 0.91 ± 0.03 | 6.77 × 106 |
5 | 322.01 ± 2.25 | 0.97 ± 0.10 | 1.96 × 106 |
6 | 310.57 ± 3.11 | 0.82 ± 0.05 | 9.13 × 105 |
7 | 337.62 ± 1.78 | 0.87 ± 0.03 | 1.55 × 105 |
8 | 351.53 ± 2.52 | 0.94 ± 0.04 | 1.50 × 105 |
9 | 358.73 ± 2.29 | 0.91 ± 0.01 | 5.75 × 104 |
10 | 365.80 ± 2.50 | 0.91 ± 0.02 | 9.90 × 103 |
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Boondaeng, A.; Kasemsumran, S.; Ngowsuwan, K.; Vaithanomsat, P.; Apiwatanapiwat, W.; Trakunjae, C.; Janchai, P.; Jungtheerapanich, S.; Niyomvong, N. Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine. Fermentation 2022, 8, 11. https://doi.org/10.3390/fermentation8010011
Boondaeng A, Kasemsumran S, Ngowsuwan K, Vaithanomsat P, Apiwatanapiwat W, Trakunjae C, Janchai P, Jungtheerapanich S, Niyomvong N. Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine. Fermentation. 2022; 8(1):11. https://doi.org/10.3390/fermentation8010011
Chicago/Turabian StyleBoondaeng, Antika, Sumaporn Kasemsumran, Kraireuk Ngowsuwan, Pilanee Vaithanomsat, Waraporn Apiwatanapiwat, Chanaporn Trakunjae, Phornphimon Janchai, Sunee Jungtheerapanich, and Nanthavut Niyomvong. 2022. "Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine" Fermentation 8, no. 1: 11. https://doi.org/10.3390/fermentation8010011