Standardization of Ginger Blended Cider in Molvom Cultivar Pineapple (Ananas comosus)

Abstract

The study was conducted in Completely Randomized Design (CRD) with 8 treatments with three replication each. The treatments were T1 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 2.5ml Ginger extract, T2 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 5ml Ginger extract, T3 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 7.5ml Ginger extract, T4 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 10ml Ginger extract, T5 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 12.5ml Ginger extract, T6 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 15ml Ginger extract, T7 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g) + 17.5ml Ginger extract, T8 Molvom Pineapple juice (700ml) + Sugar (200g) + Wine yeast (1.5g)+ 20ml Ginger extract. Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T8 was found superior in respect of the parameters like Total Soluble Solids, Alcohol content, Specific gravity. In terms of Acidity, pH the best was found in treatment T7. In terms of Colour and Appearance the best was found to be treatment T7. And in terms of Taste, Aroma and Overall acceptability was found best in T8.Since pineapple fruit is rich in sugars, minerals, and polyphenols, hence production of wine or cider may serve as a viable method to preserve the nutritional and antioxidant properties of the fruit. The production of wine or cider from this fruit can also help increase wine and cider variety and reduce post-harvest losses. This study showed that acceptable cider can be produced from pineapple and extract of ginger using yeast especially Saccharomyces cerevisiae.