Utilization of pineapple (Ananas comosus L.) cv. Pérola and Smooth cayenne for wine making: study of chemical composition and acceptance

The objective of the present work was to study the chemical characteristics of wine made with two different varieties of pineapple: Pérola and Smooth cayenne, in order to predict its quality based on composition and acceptance. The pineapple musts were chemically characterized through the analysis of pH, total acidity, fixed organic acids, total sugar, total pectin, phenolic compounds, and K, Ca, N e P. The wines were characterized by volatile acidity, alcoholic grade, higher alcohols, acetaldehyde, ethyl acetate, glycerol, methanol, and color. The results showed that there are similarities between the pineapple and grape musts and wines. The analysis of volatile compunds performed during the alcoholic fermentation showed that the pineapple must composition interfered with the quantities of volatiles formed by Saccharomyces cerevisiae. The 9-point hedonic scale acceptance indicated that the two varieties of wine were accepted by the panel.

pineapple; alcoholic fermentation; wine; chemical composition; acceptance

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