Fruit wine has wide range of health benefits on human health. It has been used as therapeutic agent and highly acclaimed for its medicinal or therapeutic value. Any fruit can be used to make a wine-like beverage; all that is required is compressing the juice and allowing it to ferment. Yeast is first added to the fruit juice, then its natural sugars activate the yeasts, and over time, cause fermentation, which gives the drink its alcoholic properties.
Pineapple wine is a kind of low-alcohol beverage produced from pineapple. It not only has the characteristic flavor of pineapple fruits, but also maintains the nutrition and health effects of the fruit.
The brewing production process comprises the following steps of: cleaning pineapples; smashing and squeezing; filtering pineapple juice; adjusting the sugar degree; adding gradual activation yeast juice for alcohol fermentation; performing main fermentation; performing post fermentation; and clarifying to obtain a finished product.
Fermentation of the pineapple juice takes place in temperature-controlled vats and is stopped at near-dryness. The result is a soft, dry, fruit wine with a strong pineapple bouquet.
The pineapple wine is typically quite sweet and recommended to be served chilled or as a base for a pineapple cocktail. Studies showed that pineapple wine moisture content was 89.0%, ash contents was 0.80%, protein contents 0.70%, crude fat contents 0.50%, carbohydrate content 8.90% vitamin C 43.74 mg/100 g, beta carotene 17 mg/100 ml, alcohol contents 12.0%.
Pineapple wine
