EFFECT OF FERMENTATION CONDITIONS ON ALCOHOL CONTENT AND SENSORY VALUES OF FERMENTED WATERMELON RIND BEVERAGE

Tóm tắt

This study investigates the potential of using watermelon rind, a commonly discarded byproduct, to produce fermented beverages. Watermelon rind, which constitutes 30% of the fruit's weight, is rich in fiber and amino acids, offering significant nutritional benefits. The aim was to optimize the fermentation process by adjusting factors such as total soluble solids, pH, yeast concentration, and fermentation time to enhance both alcohol production and the sensory qualities of the beverage. Watermelon rind extract was adjusted to Brix values of 18, 20, and 22 °Bx and pH values of 3.8, 4.0, and 4.2, with Saccharomyces cerevisiae RV100 yeast added at concentrations of 0.1, 0.2, and 0.3 g/L, and fermentation was conducted at room temperature for 1, 2, and 3 days without agitation. The study found that the optimal fermentation conditions were 20°Brix with a pH of 4.0. Specifically, using 0.2 g/L yeast and fermenting for two days resulted in a beverage with 5.00% alcohol by volume and high sensory scores for appearance, color, aroma, and taste. These results demonstrate that watermelon rind can be repurposed into a valuable product, reducing waste and supporting the growing fermented beverage market. Future research will focus on product stability, shelf life, and nutritional benefits.