Production of Yellow Tag (Pineapple Wine Product) from Pineapple Juice

Lex Nelson Carpio1, Daniel David Harris2, Eugene Mark Jayoma3

Xavier University – Ateneo de Cagayan
Chemical Engineering Department
73 Corrales Ave, Cagayan de Oro, 9000 Misamis Oriental
[email protected] 1, [email protected] 2, [email protected] 3

Abstract – This product development report tackles the production process of pineapple wine from commercial pineapple juice. The
store-bought pineapple juice was subjected to alcoholic fermentation with inoculated yeast for 2-3 days. The primary fermented wine
was clarified from the cloudy matter and centrifuged to obtain a product of better quality. The product pineapple wine will be marketed
as Yellow Tag. It was subjected to quantitative tests for Brix and Alcohol by Volume (ABV). The results for Yellow Tag were 3.167%
Brix, pH of 4.12, and 3.763% ABV. The product also had an alcohol conversion of 68.95% and a yield of 46.57%. Yellow Tag was also
subjected to qualitative testing wherein the product was observed to be clarified yellow in color and has a fruity taste and aroma with a
sharp hint of alcohol aftertaste.

Keywords: Pineapple Wine, Alcoholic Fermentation, °Brix reading, pH, yeast, ABV.

I. INTRODUCTION exhaust for the escape of gases produced during

fermentation.
Pineapple is one of the major crops produced in the country. 2. Weigh 3 g of yeast and 16 g of sugar in different
Entailing this is a large quantity of waste from reject pineapples. containers. Also place 288 mL of water in a beaker.
By utilizing these reject raw materials, certain products can be 3. Mix yeast, sugar, and water in the beaker or in a separate
made ranging from sweetened juice, wine, and to vinegar. bowl.
4. Wait for the mixture to bloom. If the mixture does not
As the main rationale of this product design, the researchers aims bloom, discard the mixture. Repeat steps 2 and 3 using
to make use of these reject pineapples for the production of yeast from a different source. If the mixture blooms, the
pineapple wine. But to ensure that the product is viable, a mixture shall be the yeast inoculum.
prototype should first be created. 5. Place all the pineapple juice into the crafted container in
step 1. Also place the yeast inoculum along with the
For this paper, the researchers will use commercial pineapple juice pineapple juice.
as the raw material to produce the pineapple wine through 6. Mix
alcoholic fermentation with inoculated yeast. Since the focus of 7. Wait for 2-3 days to allow fermentation to occur.
the product design is the production of pineapple wine, the 8. Remove cloudy pineapple wine from the container and
pineapple juice will not be procured from raw pineapple material. transfer to another container.
9. For better results, the wine can be centrifuged or filtered
The pineapple wine product will be marketed as “Yellow Tag”, to separate suspended solids.
owing its name to its distinct yellow color due to the pineapple,
Yellow Tag will be subjected to various experimental tests with Once the pineapple wine was made, testing was then done. Both
an aim to: quantitative testing and qualitative testing were done. For the
quantitative testing, the wine was tested using a pH meter and a
1.) Calculate the differed Brix reading of the juice and the Brix handheld refractometer. For the testing of pH, the pineapple
product wine, wine, which may be clarified or cloudy, was placed in a pH meter
2.) Determine the alcoholic conversion of sugars to ethanol, to get its reading. As for the °Brix reading, a drop of clarified
3.) Determine the product wine yield from raw pineapple pineapple wine was placed in the sensor of a calibrated (with
juice, distilled water) Hannah Instruments® Digital Refractometer HI
4.) Calculate the Alcohol by Volume percentage of the 96813. As for the qualitative testing, the proponents examined the
pineapple wine, qualities of the produced wine. Its color, aroma, and taste were
5.) Determine the wine’s pH, and observed.
6.) Identify the key qualities of the product for its
marketability and identity as a pineapple wine.

II. EXPERIMENTAL
The materials needed for the experiment start with 5800 mL of
pineapple juice purchased at a local market. 3 g of yeast is also
needed. In addition, 16 g of sugar is also needed. Lastly, 288 mL
of water is needed.
The production of pineapple wine was done with the steps below
1. Make a container for the fermentation of pineapple juice.
The container must be properly sealed but must have an
Figure 2.1 Pineapple Wine Fermentation Vessel and Set-up
With the theoretical and experimental amounts of ethanol
obtained, a % yield value of 46.57% was obtained. The
conversion and yield values could be increased by optimizing
fermentation operating parameters/conditions like that of
temperature, initial sugar content, yeast inoculum level, and mode
of operation among others. With that, the process of the pineapple
production as well as its value can still be improved.
I. III. Alcohol by Volume
To get the alcohol by volume (ABV), the original and final
specific gravity of the fermentation broth at the start and sampled
end of fermentation was calculated using the formula provided by
Figure 2.2 Centrifuged Pineapple Wine Samples
(Steinmeyer, 2020):
III. RESULTS AND DISCUSSION 𝐵𝑟𝑖𝑥
𝑆. 𝐺. = + 1.0 [𝐸𝑞 ′ 𝑛 3.1]
I. Quantitative testing 𝐵𝑟𝑖𝑥
(258.6 − (( ) 𝑥 227.1))
258.2
After the pineapple juice broth was prepared, a small sample was
extracted to get measure the initial °Brix and pH readings of the Following Eq’n 3.1, we can get the original/initial specific
liquid mixture before fermentation begins. These readings would gravity of the liquid mixture as OG = 1.0409 and the final
then be taken again at the end of the primary fermentation specific gravity at the point of the fermentation where sampling
procedure for the liquid mixture, which is used to quantitatively was taken is FG = 1.0124. ABV is then solved using the formula
show the fermentation efficiency as it pertains to converting laid out by Koziol (2018):
sugars into alcohol. 𝑂𝐺 − 𝐹𝐺 𝐹𝐺
𝐴𝐵𝑉 = [76.08 𝑥 𝑥( ) [𝐸𝑞 ′ 𝑛 3.2]
As what is available within the laboratory room, the pH reading 1.775 − 𝑂𝐺 0.794
was conducted using Sartorious® 109-PB-11P11.1 H pH meter, Solving Eq’n 3.2 provides a ABV value or alcohol content (V/V)
which was standardized with a pH 7.00 buffer reading, while a for the produced pineapple wine as ABV = 3.763%. Based on
Hannah Instruments® Digital Refractometer HI 96813, calibrated online sources, the obtained value is within range of what is to be
with distilled water, was used to estimate the °Brix readings. expected from pineapple-derived alcohol.
I. I. °Brix readings I. IV. pH
With the °Brix readings, it was assumed that the difference of the The initial pH of the fermentation liquid was 4.02 while after
final and initial readings would represent the number of sugars fermentation occurred, the pH reading was taken as 4.12. The
present in the pineapple juice mixture that was converted into rise of pH can be attributed due to the consumption of nutrients
ethanol. This means that the other dissolved solids were assumed present in the fermentation broth as well as potential occurrence
to not interact with the active components of sugar, yeast, and of self-destruction of the acting yeast cells, which is a signal that
fermentation products. the fermentation reaction is coming to an end.
Initial °Brix reading was taken as 10.2%Brix. With the 5800 mL II. Qualitative testing
pineapple juice mixture, there is then approximately 591.6 g of
sugar present in the mixture that is fermentable. After primary Qualitative observations were made on the produced pineapple
fermentation, the obtained sample represented fermented wine through sensory evaluations. Regarding the color, the
pineapple wide returned a °Brix reading of 3.167%Brix. The product was clear with the shade of yellow owing to the pineapple
reduction in °Brix reading confirms that there was a reduction in fruit. A fruity aroma was still present in the produced wine while
sugar during the experiment, confirming that alcoholic having remnants of the yeast fermentation scent. As the wine was
fermentation was able to take place. not filtered as a whole product initially, suspended solids were still
visible. After filtering the fermented wine to remove yeast and
I. II. % Conversion & % Yield other solids present, a taste test was conducted of which it was
Taking standard raw pineapple juice to have a density of 1.06 confirmed that alcohol was present in the liquid mixture.
g/mL, the mass of pineapple juice is 6148 grams. From the initial
°Brix reading then, there is 627.096 grams of fermentable sugars IV. CONCLUSION
present. After the fermentation procedure, the final °Brix reading
The experiment report shows that alcoholic fermentation can be
indicates that only 194.707 grams of sugar remain. Thus, a
68.95% conversion was achieved. conducted using pineapple as a raw material using the method
outlined. With such method, a conversion rate of 68.95% for
From the aforementioned assumption then, 432.39 grams of sugars to ethanol was achieved. A % yield of 46.57% was
ethanol was produced from the fermentation reaction. Using the observed in the experimental production in comparison to the
chemical reaction (Eq’n 3.3) for conversion into ethanol, 1 mole theoretical alcoholic fermentation equation. These values can be
of sugar would produce 2 moles of ethanol. In terms of mass, from improved through optimizing the operation conditions of the
627.096 grams of sugar, 418.064 grams of ethanol can be experiment as it pertains to the alcoholic fermentation set-up.
produced theoretically.
𝐶6 𝐻12 𝑂6(𝑎𝑞) → 2𝐶2 𝐻5 𝑂𝐻(𝑎𝑞) + 2𝐶𝑂2 (𝑔) [𝐸𝑞 ′ 𝑛 3.3] V. ACKNOWLEDGEMENT
We would like to thank the Chemical Engineering Laboratory of
the Xavier University College of Engineering for accommodating
this experiment.

VI. REFERENCES
[1]. Steinmeyer, K. (2020). Specific Gravity, Brix, & Plato
Conversion Calculators. Retrieved November 2022, from
https://homebrewacademy.com/specific-gravity-to-Brix

[2]. Koziol N. (2018). The joy of brewing cider mead and herbal
wine : how to craft seasonal fast-brew favorites at home.
Skyhorse Publishing.