PINEAPPLE MANGO WINE FERMENTATION

Achas Carah, Hallazgo Carl Michael Jay, Libetario Princess Gabrielle*

Xavier University-Ateneo de Cagayan, Chemical Engineering Department, Corrales Ave Cagayan de Oro City
*princess.gab@yahoo.com

Abstract - The sole purpose of this experiment is to produce wine through fermentation of pineapple
and mango juice extracted from waste fruits. Fermentation in wine-making is the conversion of sugar,
by the interaction of yeasts, into alcohol with a by-product of carbon dioxide (CO2) gas. In this
experiment, three sets of fermentation were prepared since the fermentation broth will be used as the
feed in the designed PBBR. An average of 3 kg pineapple and 3 kg of mango were juiced. The juice
mixture is composed of 80% Pineapple and 20% Mango, 0.2125 g of yeast per 2.125mL solution was
added, then fermented for 7 days. Approximately 2850 mL of juice from 3 kg of pineapples, and
approximately 710 mL of mango juice was extracted from 3 kg of mangoes. The mixture has an initial
value of the °Brix of 14.5. Sampling for the alcoholic was done for every 24 hours, and the refractive
index and °Brix was measured to determine the ethanol concentration. The fermentation broth will
then be feed in the designed PBBR.

Keywords: wine, yeast, alcohol, fermentation

I. INTRODUCTION yeast was subjected to immobilised cell

Pineapples and mangos are two of the major land
produced crops in the Philippines. Majority of
these fruit crops are manufactured to various
commercial products which leads to huge amounts
of wastes generated. Fruit wastes cover the
overripe and damaged ones that do not anymore
pass the market quality standard. To make use of
these agricultural crop rejects, industrial processes
were formulated to utilize and convert these
wastes to useful and economical products. One of
the applications of these processes is the metabolic
fermentation for the production of vinegar through
packed bed bioreactor system (PBBR). In our
study the feed of the PBBR is the alcoholic
fermentation broth.
Alcoholic fermentation is a fermentation step
common to all vinegars. This is a biological
process in which sugars, such as glucose, fructose,
and sucrose, are converted into cellular energy,
ethanol and carbon dioxide (CO2). With vinegar as
an end-product, it is important that certain
percentage of acetic acid is produced. This process
is mainly carried out by yeast. Among yeast,
Saccharomyces cerevisiae is the most widespread
species (Yang Sun, Sheng Gong, Man Jiang, &
Ping Zhao, 2014) . A study was conducted where
fermentation (Oliveira, et al., 2011). However,
non-Saccharomyces species have also been found
during alcoholic fermentation in vinegar
production (Solieri, et al. 2006).
Many parameters should be considered in the
process of alcoholic fermentation in order to come
up with the right amount of alcohol needed to be
converted into acetic acid. A study was previously
made wherein; the parameters considered are the
initial Brix, temperature and inoculum
concentration (Coelho, et al., 2015).
II. EXPERIMENTAL
A ratio of the 80% pineapple and 20% mango (by
volume was used for the fermentation. 90% by
volume of the total volume that was fermented was
made of the pineapple-mango juice mixture. For
every 100 mL of the total volume that was
fermented, 0.05 g of yeast was added and
dissolved in distilled water which contributed to
10% of the total volume. This mixture was then
allowed to ferment for 7 days.
To monitor the behaviour of the parameters
involved in this step, samples limited to 10 mL
was collected from the fermentation system and
 tested for sugar levels, titratable acidity and makers will see different efficiencies to beer
ethanol concentrations every 24 hours throughout makers. Fermentation conditions such as
the fermentation period. temperature vary the production of by products.
This knowledge is used by wine makers to get
III. RESULTS AND DISCUSSION fuller bodied wines by brewing in conditions that
causes fermentation to produce more of the by-
The volume of the fermentation broth will vary product glycerol.
from different run with 3 numbers of sets from the Table 2 Specific Gravity ,Alcohol by Volume, and Proof
pineapple and mango mixture, it will be composed
of 80% Pineapple (P) and 20% Mango (M). Trial ⁰Brix Specific Alcohol Proof
Mixture
Anticipated results are shown in Table 1. Gravity by
Volume
1 14.4 1.0586 7.8% 15.6
Table 1 Pineapple-mango juice used in alcoholic fermentation
2 14.4 1.0586 7.8% 15.6
3 14.5 1.0590 7.9% 15.8
Trial
Weight ,
Volume, mL Mass ⁰Brix
VPM Juice Mixture
kg Mixture, Ave 14.43 1.0587 7.8% 15.7
No. , mL
M P M P kg
1 1.3 1.5 170 680 850 14.4 As observed from the table above the fermented
2 1.2 1.5 179 716 895 14.4 alcohol was beer since it alcohol by volume and
3 2 2 233 932 1165 14.5 proof falls under the beer category which is 7.8%
Total 4.5 6 582 2328 2910 alcohol by volume with 15.7 proof (see table 3 at
appendix).
As observed from the table above, different
volumes for each run were used since the IV. CONCLUSION
pineapple and mango fruits used in the experiment
In conclusion, the wine fermentation was done
were overripe fruits or ripe fruits with different
with 3 runs, from 8.5 kg mango and 10 kg of
amount of extracted juice. The seeds and the peels
pineapple as the raw material. At the end of
of the fruits can be one of the factors of the fruit
fermentation the average ⁰Brix mixture, specific
juice yield. Also the average sugar content of the
gravity, alcohol by volume and proof is 14.43,
pineapple mango mixture is 14.45.
1.0587, 7.8%, and 15.7 respectively. The
The overall process of fermentation is to convert fermentation broth produced was found out to be a
glucose sugar (C6H12O6) to alcohol (CH3CH2OH) beer. This fermentation broth will then be feed to
and carbon dioxide gas (CO2). The reactions the designed PBBR where acetic acid fermentation
within the yeast cell which make this happen are process will occurs. Due to time constraints
very complex but the overall process is as follows: experiment for the acetic acid fermentation was
not performed.
C6H12O6 ==> 2(CH3CH2OH) + 2(CO2) + Energy
Sugar ==> Alcohol + Carbon dioxide gas + Energy
(Glucose) (Ethyl alcohol) V. ACKNOWLEDGEMENT

From the above it seems nice an simple chemistry
one mole of glucose is converted into two moles of
ethanol and two moles of carbon dioxide but in
reality it is far from this clear. There are many by
products. In addition to CO2 and alcohol, the sugar
is incorporated into other by products such as yeast
biomass, acids (pyruvic, acetaldehyde,
ketoglutaric, lactic), and glycerol. The efficiency
of the yeast and fermentation conditions alters the
proportions of various by-products meaning a
simple single formula is not available. Wine
The students would like to express their deepest
thanks and gratitude to the following people who
have helped them in one way or another in the
completion of the experiment.
First of all, they would like to thank our Almighty
God for giving them the gift of knowledge and the
spiritual strength while doing the task.
To their family for the moral and financial support
To their ever understanding instructor, Engr. VII. APPENDIX
Christylene Balagtas, who extended great concern Table 3Proofs of Alcoholic Beverages
and inspiration to make this experiment a success.
Beverage Proof
As well as to Sir Carl Angelo Fallares, our lab
Beers (3-10 % v/v) 6-20
technician for sharing his time and effort during
Wines (8-14 % v/v) 16-28
the duration of the experiment and to all their other Fortified Wines (16-22 32-44
instructors and friends. % v/v)
Spirits(20-70 % v/v) 40-140
VI. REFERENCES
Fruit Juice < 0.1% v/v <0.2
https://www.yobrew.co.uk/fermentation.php
https://www.brewersfriend.com/brix-converter/ Table 4 Alcoholic Fermentation
Yang Sun, S., Sheng Gong, H., Man Jiang, X., &
Ping Zhao, Y. (2014). Selected non- No. of Days Run 1
Distillate Refractive
Saccharomyces wine yeasts in controlled
Volume, mL Index
multistarter fermentations with 44 Saccharomyces Baseline 10 1.3325
cerevisiae on alcoholic fermentation behaviour and 1 10 1.3326
wine aroma of cherry wines. Food Microbiology, 2 10 1.3326
9. 3 10 1.3327
Oliveira, M., Pantoja, L., Duarte, W., Collela, C., 4 10 1.3327
Valarelli, L., Schwan, R., & Dias, D. (2011). Fruit 5 10 1.3329
wine produced from cagaita (Eugenia dysenterica 6 10 1.3330
DC) by both free and immobilised yeast cell 7 10 1.3332
fermentation. Food Research International, 10. No. of Days Run 2
Distillate Refractive
Coelho, E., Vilanova, M., Genisheva, Z., Oliveira,
Volume, mL Index
J. M., Teixeira, J. A., & Domingues, L. (2015). Baseline 10 1.3327
Systematic approach for the development of fruit 1 10 1.3327
wines from industrially processed fruit 2 10 1.3326
concentrates, including optimization of 3 10 1.3329
fermentation parameters, chemical characterization 4 10 1.3332
and sensory evaluation. LWT - Food Science and 5 10 1.3338
Technology, 35. 6 10 1.3338
7 10 1.3327
No. of Days Run 3
Distillate Refractive
Volume, mL Index
Baseline 10 1.3326
1 10 1.3327
2 10 1.3327
3 10 1.3328
4 10 1.3326
5 10 1.3329
6 10 1.3329
7 10 1.3338