Abstract:
Belonging to the Bromeliaceae family and originating from South America, pineapple (Ananas
comosus) is a widely consumed fruit that is used both as a raw fruit and extensively processed in
various food products such as jam, juice, jellies, fruit pulps, wine, and vinegar. However, commercial
food production that uses pineapple generates a considerable amount of waste, including the core
and peel, which are often discarded. Despite being discarded, the core and peel of the pineapple are
known to be rich in essential nutrients such as potassium, calcium, vitamin C, manganese, and fiber,
highlighting their potential as a valuable resource that could be utilized in numerous applications.
This study has been carried out to develop low-alcoholic wine using pine apple peel and core
considered waste materials. Five wine samples were prepared using different combinations of
pineapple peel and core: 100% peel, 100% core, 50% peel with 50% core, 75% peel with 25% core
and 25% peel with 75% core. All the samples were kept for 21 days in room temperature for
fermentation and evaluated for alcohol concentration, Brix value, pH, titratable acidity and sensory
characteristics. According to the sensory evaluation, the best sensory attributes for aroma, taste,
sweetness, color, clarity, mouth feel, alcohol strength and overall acceptability were shown in wine
which was prepared using 100% pineapple core. In all wine samples, the alcohol concentration was
between 3.0 - 4.5% (v/v), and there was no significant difference (p>0.05) in the alcohol percentage
of all five wine samples. Further, there were no significant differences in pH (3.7 - 3.9), titratable
acidity (0.2 - 1.3%) and Brix value (2.0 - 2.5) across all wine samples. This study demonstrates that
low-alcoholic wine can be prepared using pineapple core and peel as waste material, but the wine
prepared using pineapple core exhibited good sensory properties.
