EFFECTS OF SOME FACTORS ON THE PROCESS OF  NONI WINE FERMENTATION

Trần Ngọc Mai; Trịnh Hoàng Thu Lan; Nguyễn Thị Kim Mân; Nguyễn Hoàng Tường Anh; Võ Nguyễn Huyền Trân; Kiều Minh Vương; Trần Chí Nhân

doi:10.34238/tnu-jst.10891

EFFECTS OF SOME FACTORS ON THE PROCESS OF NONI WINE FERMENTATION

About this article

Received: 07/08/24 Revised: 27/03/25 Published: 28/03/25

Authors

1. Tran Ngoc Mai, Institute of Food and Biotechnology - Can Tho University
2. Trinh Hoang Thu Lan, Institute of Food and Biotechnology - Can Tho University
3. Nguyen Thi Kim Man, Institute of Food and Biotechnology - Can Tho University
4. Nguyen Hoang Tuong Anh, Institute of Food and Biotechnology - Can Tho University
5. Vo Nguyen Huyen Tran, Institute of Food and Biotechnology - Can Tho University
6. Kieu Minh Vuong, Institute of Food and Biotechnology - Can Tho University
7. Tran Chi Nhan , Institute of Food and Biotechnology - Can Tho University

Abstract

This research aimed to determine noni fruit's compositions and physicochemical properties and investigate the effects of selected factors on fermentation capacity and bioactive compounds content of fermented juice from noni pulp. Noni pulp was diluted with water at ratios of 1 : 6 ÷ 1 : 10, then the total soluble solid (TSS) content to 14 ÷ 23 ^oBrix and pH from 3.5 ÷ 5.0 to create fermentation conditions. The diluted solution was pasteurized using 122 mg/L NaHSO₃ for 2 hours, inoculated with 0.1 g/mL Saccharomyces cerevisiae, and anaerobically fermented at room temperature for 48 hours. The results showed that diluting the fruit pulp with water at the ratio of 1 : 9, then adding saccharose to a TSS content of 20 ^oBrix and adjusting pH to 4.5 was a suitable fermentation condition. The fermented solution not only had the high ethanol (9.45%), vitamin C (22.88 mg/100 mL), polyphenol (36.66 mg GAE/100 mL) and flavonoid content (4.15 mg QE/100 mL) but was preferred by the panelists.

Keywords

Fermentation conditions; Ethanol; Bioactive compounds; Noni fruit; Compositions

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DOI: https://doi.org/10.34238/tnu-jst.10891

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