Optimization of conditions for pectinase enzyme treatment and wine fermentation from soursop (Annona muricata L.)

Abstract

This study aimed to determine the appropriate concentration of pectinase enzyme for fruit juice processing and to determine the optimal conditions for soursop wine fermentation through statistical models. The result of the fermentation of soursop juice (pectinase enzyme-treated 0.3% for 01 hour) using 11 selected yeast strains showed that strain FBY009 had the best fermentation ability with an ethanol content of 12.71% v/v and high in sensory score. Investigating factors affecting fermentation of strain FBY009 based on PBD model. Among 6 experimental factors, there were 02 factors (Brix and content (NH₄)₂SO₄) that have a significant impact on the process of creating ethanol. Optimizing fermentation conditions by adding 0.96g/L (NH₄)₂SO₄ and adjusting to 23.77°Brix, soursop wine has the highest ethanol content of 12.88% v/v. The results reveal the promising of the wine product from soursop and as the premise for larger-scale production.