Effects of Processing Pineapple-Based Must into Wines by Anaerobic Fermentation

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Effects of processing pineapple-based must into wines by Anaerobic Fermentation (AnF) only instead of Aerobic and Anaerobic Fermentations (AAnFs) were investigated. Control musts were subjected to aerobic fermentation, AnF and clarification for 7, 83 and 30 days, respectively. Test musts clarified in the course of 90 days AnF. Wines produced by AAnFs were more acidic (pHtest = 3.17±0.01, pHcontrol = 3.28±0.01, p<0.05), had more total acids (test = 0.70±0.01 g tartaric acid/100 mL, control = 0.66±0.00 g tartaric acid/100 mL, p<0.05), fixed acids (test = 0.49±0.02 g malic acid/100 mL, control = 0.39±0.01 g malic acid/100 mL, p<0.05), alcohol (test = 12.72±0.01%, control = 11.36±0.00%, p<0.05). Furthermore, wines produced by AnF had more volatile acids (test = 0.39±0.00 g acetic acid/100 mL, control = 0.33±0.01 g acetic acid/100 mL, p<0.05) and glucose (test = 1.50±0.01 g/100 mL, control = 1.40±0.00 g/100 mL, p<0.05). Pineapple-based must processed into wines by anaerobic fermentation produced organoleptically preferred good quality white dry table pineapple wines with lower derivable energy content.

C.O. Ibegbulem
P.C. Chikezie
C.O. Nweke
C.E. Nwanyanwu
D.C. Belonwu
American Journal of Food Technology