Research on processing distilled wine from Thai Jackfruit (Artocarpus heterophyllus Lam.)

Abstract

   Juice from Thai jackfruit by-products contains high minerals, vitamins and sugar content that are suitable for wine fermentation. This study investigated the effects of yeast ratio (0,4-1,2% w/v), Brix degree (22-30) and pH = (3,6-4,5) on the alcohol content of jackfruit wine. The experiments were carried out according to the Box-Behnken design to establish the optimum conditions for the main fermentation process of jackfruit wine.  The quality of fermented jackfruit juice was evaluated based on the concentrations of ethanol, aldehyde, methanol and sensory attributes under laboratory conditions. The results showed that ethanol content of jackfruit wine reached 15,31 % v/v after 9 days of fermentation under the appropriate conditions, including 26,70 °Bx, pH = 4,06 and yeast ratio of 0,799 %. The quality of distilled jackfruit wine (methanol, aldehyde) has met the Vietnamese Standard (TCVN 7045: 2013) and good sensory values (aroma and taste). The results of this study showed that the utilization of secondary Thai jackfruit, black spot jackfruit are used as alcohol fermentation materials to create value-added products as well as contribute to product diversification and valuable economic enhancement for jackfruit products.