食品加工与技术杂志

抽象的

Process Optimization for Fermentation of Wine from Jackfruit (Artocarpus heterophyllus Lam.)

Nirmal Sharma, Sonam Palmoo Bhutia and Danesh Aradhya

The under-utilization of Jackfruit and its post harvest losses has been a grave problem for Jackfruit cultivators. This particular fruit is not exploited fully despite the fact that it has a very good sugar content and antioxidant activity. Because of the sugar content present, Jackfruit juice is a very good substrate for fermentation. In order to prevent the post harvest loss, Jackfruit juice can be used for wine production. This work has been done to study the conditions that affect the fermentation of wine from Jackfruit. Jackfruit juice was divided into 3 parts and the pH was adjusted to 4, 5 and 6. The juices with the adjusted pH were added to different bottles and maintained at a temperature of 27°C, 32°C, and 37°C. 9 bottles were used for each temperature condition, which contained an inoculum concentration of 5%, 10%, and 15% for each pH. Samples were collected on a weekly basis and were tested for sugar content, alcohol content, polyphenol content, antioxidant activity and pH. Jackfruit wine underwent an acidic fermentation and in most cases, fermentation completed in the 14^th day itself, with a maximum alcohol content of 18%. The wine also showed a good antioxidant activity. The final product gave a sweet aroma, enhancing its sensory  characteristics. Wine production from jackfruit can be a very good method for the value addition to the particular fruit.