Effect of heat and addition of sugar on pineapple must fermentation

Pineapple, a tropical fruit with an important sugar content, is often used to produce a traditional wine. This study was carried out to explore the effect of heat and addition of sugar on pineapple must fermentation. Pineapple must was fermented and total soluble solids content, pH, temperature and alcohol content were analysed. A significant decrease in total soluble solids was detected during the fermentation (21.83 ± 0.34 to 7.00 ± 0.37), the pH value between 4.19 ± 0.02 and 3.39 ± 0.03 and the fluctuation in temperature was observed during the fermentation. The alcohol content significantly increased in all samples during fermentation. The alcohol content also significantly increased in the presence of sugar (9 ± 0.2 after 24 hours and 10 ± 0.2 after 48 hours) respectively. The use of yeast and sugar might be an important option to improve the alcohol content in pineapple wine. It will be important to explore the chemical component in both spontaneous and yeast fermentation for defining the quality of the traditional pineapple wine.