Abstract
The utilization rags of jackfruit in wine making was studied in order to produce higher value-added products as well as solve partly the environmental pollution issues. The fermentation of the rags of jackfruit was performed at pH of 4,0-5,0 and oBrix of 21-25%. The results showed that pH 4,0 and oBrix of 23% can be applied in wine making. High amount of total alcohol (15%) was observed in the wine product whereas less sugar content as residues (0,47%) was determined in the fermented substrates at day 9. So far, this is the first study evaluating the yeast counts during fermentation; the growth rate of yeast increased rapidly after 6 days but decreased steadily from day 6 to day 12. Additionally, a strong correlation was observed between specific gravity - total alcohol (r = -0,909); oBrix - total sugar content (r = 0,97), and specific gravity - total sugar content (r = 0,969). It is suggested that the specific gravity could be used to predict the total alcohol and sugar content during fermentation process while oBrix can be estimated total sugar content.
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