Characterization of the Jambolan (Syzygium cumini L.) Fruit Wine Processing

Taís Silva de Oliveira Brandão, Lorena Silva Pinho, Alice Ferreira da Silva Hughes, Jéssica Lima de Souza, Carlos Augusto Rosa, Elisa Teshima, Hugo Neves Brandão, Jorge Mauricio David

Abstract


Yeasts were isolated and the alcohol genic features were tested for their direct use in the wine processing of jambolan. In addition, changes in the total phenolic compounds during the maceration-fermentation process were investigated. Yeasts were selected from the spontaneous fermentation of the jambolan pulp, and the feasibility and fermentative production of its alcohol was tested. Out of the group of yeasts selected, the one that stood out was subjected to DNA extraction and sequencing. The yeast was identified as Saccharomyces cerevisiae, and the fermentation tests came back as 80.6% and the ethanol production yield was 8.35%. The chemical composition of raw materials was analyzed by spectrophotometrics and high performance liquid chromatography (HPLC) methods. The overall results also indicated that the evolution during the maceration-fermentation process of phenolic compound concentrations was influenced by the varietal factor. The concentration of phenolic compounds increased 30%, while the concentration of tannins increased 27.4% in the final product.

Keywords


Jambolan wine; Saccharomyces cerevisiae; Bioactive compounds; Chemical monitoring

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