Influence of yeast ratio, temperature and time on the quality of wine from Noni fruit (Morinda citrifolia L.)
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Abstract
The study aimed to determine the appropriate proportion of Saccharomyces cerevisiae BV818, temperature, and time in the fermentation of the wine from Noni fruit. Noni pulp was diluted with water and adjusted to a total soluble solid content of 20°Brix and a pH of 4.5 before pasteurization with NaHSO₃ (122 mg/L ) for 2 hours. The juice was supplemented with yeast at 50÷200 mg/100 mL concentrations. Fermentation was then carried out at room temperature (28÷30°C) and cold temperature (10÷20°C) for 2÷5 days. Then, ethanol, vitamin C, total polyphenols (TPC), total flavonoids (TFC) content, and sensory characteristics (clarity, aroma, taste, and overall preference) of the wine were analyzed and evaluated. The findings showed that the appropriate conditions were to supplement 150 mg/100 mL of yeast and ferment it at room temperature for 4 days. The ethanol content in Noni wine reached 12.36±1.77%, with content of vitamin C, TPC, and TFC of 14.08±0.44 mg/100 mL, 46.56±0.08 mg GAE/100 mL, and 4.68±0.03 mg QE/100 mL, respectively. Additionally, Noni wine achieved high sensory values for clarity, aroma, taste, and overall preference (4.47±0.52, 4.47±0.52, 4.20±0.41 and 6.73±0.88, respectively).
Tóm tắt
Nghiên cứu được thực hiện nhằm xác định tỷ lệ nấm men Saccharomyces cerevisiae BV818, nhiệt độ và thời gian thích hợp trong quá trình lên men rượu từ quả nhàu. Thịt quả nhàu được pha loãng với nước, điều chỉnh đến 20°Brix và pH 4,5, sau đó thanh trùng bằng NaHSO3 (122 mg/L) trong 2 giờ. Dịch nhàu được bổ sung nấm men với các tỷ lệ 50÷200 mg/100 mL. Sau đó, dịch nhàu được lên men ở nhiệt độ phòng (28÷30℃) và lạnh (10÷20℃) trong 2÷5 ngày. Hàm lượng ethanol, vitamin C, polyphenol (TPC), flavonoid (TFC) tổng số và các thuộc tính cảm quan (độ trong, mùi, vị, mức độ yêu thích) của sản phẩm được phân tích và đánh giá. Kết quả cho thấy bổ sung nấm men với tỷ lệ 150 mg/100 mL và lên men ở nhiệt độ phòng trong 4 ngày là điều kiện lên men phù hợp cho sản phẩm. Hàm lượng ethanol trong rượu nhàu đạt 12,36±1,77% với hàm lượng vitamin C, TPC và TFC lần lượt là 14,08±0,44 mg/100 mL, 46,56±0,08 mg GAE/100 mL và 4,68±0,03 mg QE/100 mL. Bên cạnh đó, rượu nhàu cũng đạt giá trị cảm quan cao về độ trong, mùi, vị và mức độ yêu thích (4,47±0,52, 4,47±0,52, 4,20±0,41 và 6,73±0,88, tương ứng).
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