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

Ibegbulem, C. O.; Chikezie, Paul Chidoka; Nweke, Christian Okechukwu; Nwanyanwu, C. E.; Belonwu, D. C.

doi:10.3923/ajft.2014.162.171

Cited by 3 publications

(3 citation statements)

References 5 publications

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“…Pineapple wine had an ethanol content of 11.87% (V/V) while the dealcoholized pineapple wine recorded 0% ethanol content. The ethanol content of the pineapple wine in this research work is also comparable to the range of ethanol content of 11.36% to 12.72% reported by Ibegbulem et al, [25]. However, the ethanol content of sorghum beer was recorded as 6.99% while the dealcoholized sorghum beer had an ethanol content of 0%.…”

Section: Ethanol Contentsupporting

confidence: 89%

Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer

Iwouno

Ofoedu

Ugwuegbulam

et al. 2019

CJAST

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Aim: The recent increase in demand of non-alcoholic beverages (alcohol-free beer and wine) due to health reasons, religious doctrines, tribal influence and personal perception in the past few years, has triggered research interest in alcohol removal and separation processes. This study is aimed at producing and evaluating alcohol-free beer and wine using a simple distillation technique. Study Design: This study was made to fit into using a combination of T-test and one way Analysis of Variance. Place and duration of Study: The research was carried out at Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between February 2018 and November 2018. Methodology: The physicochemical properties of pineapple juice and sorghum wort as well as pineapple wine and sorghum beer were evaluated and the parameters measured were pH, brix, total titratable acidity, total soluble solids, specific gravity, ethanol content, esters and higher alcohols. Results: Wine from pineapple juice and beer from sorghum wort were dealcoholized using distillation technique to obtain a dealcoholized wine and dealcoholized beer respectively. The dealcoholized products were also evaluated for pH, brix, total titratable acidity, total soluble solids, specific gravity, ethanol content, esters and higher alcohols using recommended methods. Results showed that significant difference (p<0.05) exists between dealcoholized products and their corresponding wine and beer for pH, brix, titratable acidity and specific gravity. Conclusion: The dealcoholization process performed using simple distillation technique caused complete removal of ethanol from pineapple wine and sorghum beer. Higher alcohols and esters which contributes significantly to the sensory quality in alcoholic beverages were also completely lost because of the distillation operation. Hence, flavour enrichment may be required to produce a pleasurable and delicious alcohol-free product.

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Section: Ethanol Contentsupporting

confidence: 89%

Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer

Iwouno

Ofoedu

Ugwuegbulam

et al. 2019

CJAST

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“…The other wine pineapple with MY-1 and Sapota with PI-1 scored the points above 15.00 and categorized under Good Quality wine. The results are supported by Ibegbulem, et al, 2014 andPanda, et al,2014. However, sapota wine prepared with MY-1 scored the points 12.97 that categorized under medium quality wine.…”

Section: Organoleptic Evaluationmentioning

confidence: 63%

Studies on Isolation of Yeast and Its Comparative Performance for Quality Wine Production from Pineapple and Sapota

Gaharwar¹,

Shinde²,

Wasule³

et al. 2020

Int.J.Curr.Microbiol.App.Sci

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“…Pineapple wine is a nonvintage wine made from the juice of pineapple, which is typically produced and fermented in similar manner as grape wines. There are detailed studies of the wine production from pineapple using its innate micro-organisms, granulated sugar and baker's yeast in varying proportions (Idise, 2012); or by fermentation under anaerobic conditions (Ibegbulem et al, 2014). Typical yields are around 1L of wine/Kg of juice (Roda et al, 2017).…”

Section: Winementioning

confidence: 99%

A Bio-refinery Approach from Pineapple in the Context of Non-Technified Crops: The Choco-Colombian Region

Murcia

Ardila

Barrera-Zapata

2020

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A pineapple bio refinery that could be adapted to the geographical and cultural conditions of non-technified crops, i.e., the Choco-Colombia region is described. Some characteristics of the region such as the geographical conditions and the relative backwardness related to economic, social, cultural and infrastructure conditions, lead to a relatively high waste of harvested pineapple, with a negative economic and environmental impact. Such situation is also identified in several areas dedicated to pineapple cultivation all over the world, where the pineapple crop usually does not reach export quality and high amount of fruits could end up as wastes. This document initially presents a description of the main generalities of pineapple cultivation and its market. Then, some of the main products of pineapple and its residues are described. Finally, the peculiarities of pineapple cultivation in the Choco-Colombia region are presented and a possible scenario of pineapple biorefinery for that region is proposed. This contribution is expected to be an adequate review material for analysis and decision making in technical and economic feasibility studies to obtain various products from pineapple residues in non-technified crops, motivating both public and private sectors to invest and promote agro-industry initiatives from pineapple waste.

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

Cited by 3 publications

References 5 publications

Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer

Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer

Studies on Isolation of Yeast and Its Comparative Performance for Quality Wine Production from Pineapple and Sapota

A Bio-refinery Approach from Pineapple in the Context of Non-Technified Crops: The Choco-Colombian Region

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