Progressive Freeze-concentration of Pineapple Juice and its Application to Wine Production

Abstract

Pineapple juice was concentrated from 13. 0 to 22.3 Brix by progressive freeze-concentration (PFC). The distributions of organic acids and flavors were measured and no substantial changes were observed in the component profiles before and after PFC concentration. The PFC-concentrated pineapple juice was fermented to produce pineapple wine with an ethanol concentration as high as 12.7 vol-%, indicating that a sufficient alcohol level can be obtained using PFC concentration without chaptalisation. After fermentation, acetic acid and succinic acid increased in the organic acid distribution. In terms of flavors, several of the esters in the original juice disappeared, while fermentation products, such as ethanol, 3-methyl-1-butanol, ethyl octanoate, ethyl decanoate, methyl 3acetoxyhexanoate and benzene ethanol, appeared after fermentation. Generally, the pineapple wine retained enough amount of flavors present in the original juice. These findings suggest that a new-type pineapple wine, presently not available on the market, can be produced by PFC.

Water and Freezing in Food

“…Fruit juices can be concentrated by PFC to increase the sugar content, allowing the concentrates to be fermented to produce fruit wines without chaptalization. By using this method, new types of fruit wines were produced for apple (Miyawaki et al, 2016a), pineapple (Miyawaki et al, 2017b), and blueberry (Miyawaki et al, 2017c). PFC was also applied to concentrate Japanese sake (Miyawaki et al, 2017a), increasing its alcohol content from 17.0 to 27.1% (v/v).…”