Pineapple wines obtained from saccharification of pineapple waste and alcoholic fermentation with three strains of saccharomyces cerevisiae.

This work aims to report on the processing of pineapple (Ananas comosus) peel and core\r\ninto quality wines by combining physical and enzymatic treatments of waste and alcoholic\r\nfermentation of the pineapple must with three strains of Saccharomyces cerevisiae\r\n(TT, AW, EM2) at three different temperatures (25C, 20C, 15C). The main parameters of\r\nthe alcoholic fermentation (yeast growth, ethanol production and sugar consumption)\r\nwere monitored; the fixed and the volatile compounds of pineapple wines were characterized\r\nby means of HPLC and GC-MS techniques. Results outlined that the highest levels\r\nof ethanol, i.e., more than 7 and 8% vol/vol, were reached in 96 h when the fermentation\r\nwas carried out at 20 and 25C with AWand TT strains, respectively. Differently, the fermentation\r\nat 15C with EM2 achieved the highest ethanol concentration (7.60% vol/vol)\r\nafter 120 h and maintained higher levels of citric and malic acid. Accordingly, as the ethanol\r\nincreases a simultaneous decrease in simple sugars was observed: glucose fell faster\r\nthan fructose and reached concentrations below 1 g/L after 120 h of fermentation. Significantly\r\ndifferent aroma profiles were measured in the wines by changing temperature and\r\nstrain of S. cerevisiae: the fermentation with AWat 20C produced the highest concentration\r\nof acetate and ethyl esters that increased the fruity character of pineapple wine, whilst\r\nvarietal aroma was enhanced by both fermentations at 25C and 15C with TT and EM2,\r\nrespectively. However, no variations in pH and acidity during fermentation and very low\r\nlevels of acetic acid in any pineapple wine sample stressed the aptitude to human consumption\r\nof pineapple wines obtained from pineapple waste under this study.