OPTIMIZATION OF FERMENTATION CONDITIONS IN WINE PRODUCTION FROM SOURSOP (Annona muricata L.) USING Saccharomyces cerevisiae FBY015

Abstract

Soursop (Annona muricata L.) is a fruit that tastes delicious and contains many nutrients but is easy to spoil and difficult to preserve. This study attempted to determine the optimal conditions for the soursop wine production process. Therefore, it is possible to take advantage of these raw materials to contribute to the enrichment of fruit wines in the market and to improve farmers' incomes. Yeast Saccharomyces cerevisiae FBY015 isolated from soursop was applied to study the effects of factors on fermentation of soursop juice such as fermentation temperatures (28 - 32°C, 30°C), fermentation times of 7; 9; 11 and 13 days, Brix at 20; 23 and 26°Brix, pH at 4; 5 and 6, and yeast density of 10⁵; 10⁶ and 10⁷ cells/mL. The results showed that the ethanol content of soursop wine reached 12.46% v/v after 11 days of fermentation with the appropriate conditions including the fruit juice at 24°Brix, pH 5 and yeast density of 10⁶ cells/mL.