Study On Wine Brewing From Pineapple Peel

Pineapple peel is the outer epidermis of pineapple.Its texture is rough and nutrient composition is similar to that of pineapple.Besides being processed into feed,pineapple peel is mainly discarded.How to deal with pineapple peel residue reasonably and avoid environmental pollution has become an urgent problem to be solved.In this paper,pineapple peel residue was used as raw material to study its liquor production performance.The enzymatic hydrolysis process of pineapple peel residue was determined.The conditions of alcohol fermentation and post-fermentation of pineapple peel residue were optimized in order to obtain pineapple peel residue wine which meets the sensory requirements.(1)Analysis of nutrient composition of pineapple peel.The results showed that the moisture content in the peel residue was 80.35%,the soluble solids content was 11.7%,the total pectin content was 0.24%,the total acid(in citric acid)content was 5.12g/kg,total sugar(in glucose)was 86.2g/kg,the PH 3.83,and the vitamin C content was 22.39 mg/100 g.(2)Study on enzymatic hydrolysis of pineapple peel by pectinase.The enzymatic hydrolysis of pineapple peel by pectinase was studied by orthogonal test after crushing and pounding pulp and adjusting fluidity.The optimum conditions of enzymatic hydrolysis were 0.25%(w/w)pectinase,40?,p H5.0 and 4.5h.The juice yield was 61.15%,which was higher than 48.67% under natural conditions.The effects of four factors on pectinase hydrolysis were as follows: enzyme dosage > hydrolysis time > hydrolysis temperature > hydrolysis p H.Among them,the dosage and hydrolysis time of pectinase had greater influence on the hydrolysis,while the hydrolysis temperature and hydrolysis p H had less influence on the juice yield.(3)Study on ethanol fermentation technology of pineapple peel.After enzymatic hydrolysis and sterilization,the yield of pineapple peel was studied by orthogonal test.The optimum conditions for wine production were as follows: 0.6% Angel yeast was added to 500 g pineapple peel pulp,and fermented for 5 days at 29? and p H4.0.The pineapple peel residue fruit wine with alcohol content of 4.8%(v/v)could be obtained.The four factors in the experiment affected the liquor yield were fermentation time>yeast inoculation amount > fermentation temperature>fermentation p H.Among them,fermentation time and yeast inoculation amount had a greater impact on the liquor yield,while fermentation temperature and fermentation p H had a smaller impact on the liquor yield.(4)Study on post-fermentation technology of peel fruit wine.In the post-fermentation stage of fruit wine,six groups of control experiments were conducted to determine the optimum conditions for post-fermentation of fruit wine,based on light transmittance and sensory evaluation.The optimum conditions for post-fermentation were obtained as follows: At 15?,20 days.