Yellow Wine Production from Pineapple Mixed with <I>Cordyceps militaris</I> Extracted
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Abstract
This research aims to develop the yellow wine from pineapple juice mixed with extract of Cordyceps militaris and to study the consumer’s preference of the wine. Five ratios of pineapple juice and the extracted C. militaris were 1 : 9, 7 : 3, 5 : 5, 3 : 7, and 9 : 1 (v/v). Distilled water was used as a control in this experiment. The total soluble solid (TSS) of substrates was adjusted by adding sugar to 22 ºBrix, and the pH was adjusted at 5.5. Saccharomyces cerevisiae was fermented by using 10% inoculum as starter for 15 days at 30 ºC. Samples were randomly taken at every 3 days during fermentation and after 30 days of incubation to measure alcohol content, total soluble solids (TSS), total acid content, pH, color, and bioactive compounds (adenosine and cordycepin analysis). It was found that wine contained between 9.76 to 12.23 percent alcohol, TSS in range of 5.56 to 10.63 ºbrix, pH in range of 3.64 to 4.23 and acid percent in range of 0.57 to 0.70 after 15 days of fermentation. The result of wine physical test showed the highest yellow value (b*) of 48.11 from the ratio of pineapple juice and extract of C. militaris at 9 : 1 (v/v). The content of bioactive compounds including adenosine and cordycepin; both of them were decreased with increasing fermentation time. However, adenosine and cordycepin were able to detect in range of 349.08-546.89 mg/kg and 260.20 - 372.49 mg/kg, respectively after 15 days of fermentation. The yellow wine from pineapple juice mixed with extract of C. militaris at 9:1 (v/v) showed the highest color. The result of satisfaction test was found that score of 8.60. The other satisfactions of wine including clarity, odor, and flavor in all treatments showed the average scores in the same criterion (moderately like) while the overall liking was obtained the highest average scores at 8.67 from the ration of pineapple juice per extract of C. militaris with 9 : 1 (v/v).
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