Standardization of Pineapple Wine by using Different Concentration of Sugar (Ananas comosus L.)

Abstract

The study was conducted in Completely Randomized Design (CRD) with 5 treatments & four replications. The treatments were T1 (pineapple juice (700ml) + Beetroot extract (35gm) + 20° brix + Beetroot extract (35gm) wine yeast (0.133%), T2 (pineapple juice (700ml) + Beetroot extract (35gm) + 25° brix + wine yeast (0.133%), T3 (pineapple juice (700ml) + Beetroot extract (35gm) + 30° brix + wine yeast (0.133%), T4 (pineapple juice (700ml) + Beetroot extract (35gm) + 35° brix + wine yeast (0.133%), T5 (pineapple juice (700ml) + Beetroot extract (35gm) + 40° brix + wine yeast (0.133%) Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T4 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, Specific gravity. With respectively Color and Appearance, Taste, Aroma and Overall acceptability also T4 was found best. In terms of economical evaluation, Net return and cost benefit ratio was found best in treatment T4. Since Pineapples contains good sugar proportion which makes it suitable for wine making, while beetroot contains huge amounts of biologically active substances and commonly used in manufacturing as a food coloring agent, the production of wine from this fruit can help increase wine variety and reduce post-harvest losses. This study showed that acceptable wine can be produced from pineapple using yeast especially Saccharomyces cerevisiae.