Production and Quality Evaluation of Pineapple Fruit Wine

1st International Global on Renewable Energy and Development

Qi, Ningli^1 ; Ma, Lina^2 ; Li, Liuji^3 ; Gong, Xiao^2 ; Ye, Jianzhi^1

Chinese Acad. of Trop. Agric. Sci. Ctr. for Food Qual. Supervision and Test. Ministry of Agriculture, Zhanjiang, China^1

Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China^2

School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China^3

关键词: Active yeasts;    Alcoholic strength;    Aroma components;    Fermentation process;    Pineapple fruit;    Quality evaluation;    Soluble solids;    Total sugars;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/100/1/012028/pdf
DOI  :  10.1088/1755-1315/100/1/012028

来源: IOP

【 摘 要 】

The fermentation process of pineapple fruit wine was studied. The juice was inoculated with 5% (v/v) active yeast and held at 20 °C for 7 days. Total sugar and pH decreased while the alcoholic strength increased with increasing length of fermentation. The fermented fruit wine contains 2.29 g/L total acid, 10.2 % (v/v) alcohol, 5.4 °Brix soluble solids, pH 3.52. Pineapple wine detected 68 kinds of aroma components, including 34 esters, 13 alcohols. The ester material accounted for 52.25% of the main aroma components. The quality and sensory evaluation results indicated that pineapple fruit wine belongs to a kind of low alcohol wine, so it is easy to be accepted by the public.