Effects of fermentation temperatures and seed contact time on the chemical factor and quality of jambolan wine
ผลของอุณหภูมิหมักและระยะเวลาหมักพร้อมเมล็ดที่มีต่อองค์ประกอบทางเคมีและคุณภาพ
ของไวน์ลูกหว้า
Suebsak Glinson, D. of Food Sci. and Nutritions, F. of Sci. and Tech., PSU.
E-mail : gsuebsak@bunga.pn.psu.ac.th
Grant : Government Budget
Published : Research Report
Key words : jambolan, wine, jambolan wine, fermentation, seed contact
Studying the fermentation temperatures and seed contact time conditions effected on the che-mical compositions and quality of jambolan wine, for determining suitable ratio of jambolan and
water, fermentation temperature and seed contact time in making jambolan wine. Jambolan fruit was harvested in Pattani province and was fermented by mixing jambolan and water in the ratio at 1 : 2,
1 : 4, 1 : 6, 1 : 8 and 1 : 10 by weight, doing experiments in different fermentation temperatures at
20oC, 28oC and room temperature and studying the effects of extended seed contact time from 1-5
days on wine quality, by using suitable jambolan and water ratio condition. Finished wines after clarification, bottle filling and pasteurization were measured the chemical compositions and evaluated the sensory qualities. The results were found that higher ratio of jambolan and water showed higher
rate of fermentation. The highest fermentation rate was the ratio 1 : 2 by weight which finished fermentation only 20 days and contained highest yield of alcohol content about 11.12% (w/v). The increasing ratio of jambolan had higher values in pH of wine and total acidity, but had lower in vo-
latile acidity. For the color of wines that were measured absorbance value at 420 and 520 nanometer
found that the ratio of jambolan and water at 1 : 2 by weight had maximum value. Sensory evaluation, wine that had ratio of jambolan and water at 1 : 6 got the highest scores for color, appearance and
total acceptibility.
The experiments studied the effect of fermentation temperatures on characteristics of finished wines found that room temperature fermentation had the fastest rate of wine fermentation and can
finish in 20 days but contained lowest alcohol content only 11.14% (w/v). The fermentation wine in
20oC condition produced 12.06% (w/v) of ethanol and had minimum volatile acidity and showed maximum color by absorbance measurement at 420 and 520 nanometer. Both three temperatures fermentation level of wines had no different in reducing sugar, total sugar, pH and total acidity. The most acceptibility wine was that fermented in room temperature. And for the results of studying
quality wines from extented seed contact time 1-5 days, found that had no different in rate of fer-mentation, alcohol content, reducing sugar, total sugar, total soluble solid and pH in each level of
seed contact time. Only the results of total acidity and volatile acidity showed trend higher values
as extented seed contact time. The absorbance measurement showed higher values in color of wine when seed contact time was increase. The 5 days seed contact time jambolan wine got the maximum score of acceptibility.
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