Abstract
Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p < 0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53 ± 0.84% (v/v), total phenol content 651.6 ± 54 (mg L−1 equivalent to gallic acid), and sensory value of 8.83 ± 0.29. The Lantana camara fruit juice concentration added had shown significant (p < 0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.
Highlights
Fermented fruit juice beverages have been developed from a blend of guava with kokum, sapota with ginger (Zingiber officinale), watermelon (Citrullus lanatus), and mixed fruits
The total quality of these fruit wine can be improved by applying medicinal herbs and other fruits during its fermentation process [1,2,3]
The study report by Lee et al [4] indicated that the total phenol content, anthocyanin content, and brightness were higher in apple wine incorporating with medicinal herb fermentation than in normal apple wine
Summary
Fermented fruit juice beverages have been developed from a blend of guava with kokum, sapota with ginger (Zingiber officinale), watermelon (Citrullus lanatus), and mixed fruits (pawpaw and banana). The total quality of these fruit wine can be improved by applying medicinal herbs and other fruits during its fermentation process [1,2,3]. The study report by Lee et al [4] indicated that the total phenol content, anthocyanin content, and brightness were higher in apple wine incorporating with medicinal herb fermentation than in normal apple wine. Banana, and watermelon fruits were used to produce mixed fruit wines using Saccharomyces cerevisiae with improved physicochemical and sensorial properties of the final wine [1]. Strawberry, and Lantana camara have important nutrients that use to improve wine quality in the fermentation process.
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