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International Journal of Food and Fermentation Technology
Year : 2012, Volume : 2, Issue : 1
First page : ( 81) Last page : ( 86)
Print ISSN : 2249-1570. Online ISSN : 2277-9396.

Effect of nitrogen source on the fermentation behaviour of musts and quality of wine from two Cvs. of pineapple

Attri B.L.*

Central Institute of Temperate Horticulture, Regional Station, Mukteshwar - 263 138 (Uttarakhand), India

*Email: attribl_cith@rediffmail.com

Online published on 19 March, 2013.


The composition of the musts prepared from the pineapple fruits cvs. Kew and Queen by amelioration of TSS by addition of KMS (100ppm), with and without DAHP (0.1%) as nitrogen source was found to vary significantly. The fermentation rate of the pineapple musts having nitrogen source, carried out by the yeast Saccharomyces cerevisiae var. ellipsoideus was comparatively faster than those without DAHP and over a period of 10 days. After six months of storage the physico-chemical characteristics of the pineapple wines revealed significantly higher alcohol (10.56 and 11.44%) in the treatments having nitrogen source with better fermentation efficiency of yeast (48 and 52%). The acidity and volatile acidity of these treatments was significantly higher. The pineapple wines having more alcohol were found to have lower aldehydes (112.78 and 117.47 mg/litre) whereas total esters (94.65 and 104.77 mg/litre) and phenolic contents (148.70 and 156.54 mg/litre) were found to be higher. From the sensory quality point of view, the wine prepared from cv. Queen was preferred to cv Kew. The costs of the final products were Rs. 35.38 and Rs. Rs. 31.82 per 650 ml bottle in cv. Kew and Queen, respectively.



Pineapple nitrogen source, must, fermentation, wine, phenolic content, Saccharomyces cerevisiae, sensory.


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