Processing of fermented fruit juice from acerola (Malpighia glabra L.)

Abstract

Fruit cider has high nutrition and often preserved cold after processing. The aroma and flavour characteristics of the original material enhance the sensory of the cider. This study was carried on the acerola juice which has the dry matter concentration of 18oBx, pH 4.0. The fermentation was induced with the yeast content of 0.20% for 3 days at room temperature. As a result, the obtained product had the dry matter concentration, the alcohol content, the vitamin C content and pH of 7.2 ± 0.8oBx, 1.4% v/v, 581.2 mg% and 3.1, respectively.