Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam)Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations

Abstract

The overproduction of jackfruit (Artocarpus heterophyllus Lam) during harvest season and its short shelf-life have caused serious losses for farmers. Fortunately, high sugar content of the fruit pulp makes the juice a potential substrate for wine production. This work was purposed to investigate the effect of yeast and initial sugar concentrations on jackfruit juice wine fermentation. Clarified jackfruit juice of 14 % w/w sugar concentration was fermented using 0.5 to 2.0 % w/v Baker’s yeast (Saccharomyces cerevisiae) under anaerobic condition at 30°C for 14 days. Samples were collected daily for ethanol and sugar contents analysis. The profile of sugar and ethanol concentration as function of fermentation time, showed that higher yeast inoculums rate and initial sugar concentrations inhibited growth of yeasts. The fermentation of original jackfruit juice of 14 % w/w sugar concentration using 0.5% w/v yeast for 9 days was the best to produce a good quality wine with 12.13% v/v of ethanol and specific jackfruit aroma