International Journal of
Biotechnology and Molecular Biology Research

  • Abbreviation: Int. J. Biotechnol. Mol. Biol. Res.
  • Language: English
  • ISSN: 2141-2154
  • DOI: 10.5897/IJBMBR
  • Start Year: 2010
  • Published Articles: 103

Full Length Research Paper

Studies of wine produced from pineapple (Ananas comosus)

Idise, Okiemute Emmanuel
Department of Microbiology, Delta State University, Abraka, Nigeria.
Email: [email protected]

  •  Accepted: 18 January 2012
  •  Published: 31 January 2012


Pineapple (Ananas comosus) is the common name for a tropical plant with edible fruit, which is actually a multiple fruit, consisting of coalesced berries. The ratio of 1: 4 (pineapple must: sugar) was used to produce wine using recipes A to D. A contained only natural yeast; B contained natural yeast augmented with granulated sugar; C contained natural yeast augmented with baker’s yeast and granulated sugar while D (control) contained granulated sugar and baker’s yeast. Wines produced after 144 h of fermentation had average values of 3.44, 3.32, 3.46 and 3.50 for pH; 0.583, 0.627, 0.715 and 0.666 for optical density; 0.999, 1.003, 0.998 and 0.993 for specific gravity; 6.67, 6.69, 6.75 and 6.72 for total aerobic count (Log10 cfu/ml); 1.355, 1.355, 1.350 and 1.350 for % alcohol and 0.956, 1.246, 0.997 and 0.260 for %.titratable acidity for A to D respectively. The mean values for temperature and Rf were 30.5°c and 0.6 respectively. Malo-lactic fermentation after 48 h was evident. Taste testing showed very little differences in the wines with recipes A to C while statistical analyses at 95% confidence level showed no significant differences. The wine from the control had similar taste and characteristics with natural palm wine. Pineapple wine could thus, be produced for immediate consumption or preservation by refrigeration using recipes A to C. More research is still required to determine the shelf stability of the Pineapple wine.

Key words: Pineapple fermentation, sugar, wine, flavor, yeast.