Acta Scientiarum Polonorum Technologia Alimentaria

Background. Pineapple, also known as Ananas comosus, is ranked third in terms of production among tropi­cal fruits. It is renowned for its distinctive aroma and numerous health benefits. As well as being an alcoholic beverage, wine is similarly well-known for its appealing flavor and health advantages. Grapes and other kinds of fruits, including pineapple, can be used as raw materials for wine production.
Materials and methods. Initial conditions, including total soluble solids, pH, and yeast inoculation concen­trations, were optimized to maximize efficiency after fermentation. Fermentation time was also investigated, and the effectiveness of scaling up fermentation by 10 times was investigated.
Results. The optimized initial conditions include a pH of 4.5, the addition of sugar to bring the total soluble solids to 23°Brix, and inoculation of the pineapple juice with 0.04% (w/v) yeast. An investigation into the effect of fermentation time on wine production revealed no significant difference in the ethanol content after 8, 10, and 12 days of fermentation, which were determined to be 13.72%, 13.81%, and 14.12% (v/v), respec­tively. Similarly, no significant difference was observed between the 1-L scaled and non-scaled treatments, which resulted in ethanol contents of 13.55% and 14.62% (v/v), respectively.
Conclusion. Based on the validation of the optimization models, which demonstrated their high efficiency and consistency during ethanol production, the initial conditions specified in the results were selected. Due to the insignificant differences in results between treatments, 8 days was determined to be the most appropri­ate fermentation time. Finally, it was concluded that the fermentation process could be scaled up tenfold in volume without any adverse impact on wine production.