Bioprocessing of jackfruit (Artocarpus heterophyllus L.) Pulp into wine: Technology, proximate composition and sensory evaluation

Major wineries are confined to using grapes as substrate, as a result of which other fruits, especially in the tropical zone, remain underutilised. A wine, from jackfruit (Artocarpus heterophyllus L.) pulp, was prepared by fermenting with wine yeast (Saccharomyces cerevisiae) as starter culture. The wine had the following proximate compositions: total soluble solids, 1.8° Brix; total sugar, 4.32 g/100 ml; titratable acidity, 1.16 g tartaric acid/ 100 ml; pH, 3.52; total phenolics, 0.78 g/100 ml; β-carotene, 12 µg/100 ml; ascorbic acid, 1.78 g/100 ml; lactic acid, 0.64 mg/100 ml and ethanol content of 8.23% (v/v). The jackfruit wine had a DPPH scavenging activity of 32% at a dose of 250 µg/ml. The jackfruit wine was well accepted among consumers as per its organoleptic properties. Principal component analysis reduced the 10 original analytical and proximate variables (TSS, total sugar, TA, pH, phenol, β-carotene, ascorbic acid, lactic acid, ethanol and DPPH scavenging activity) into four independent components which accounted for 83.42% of variations.