Wine Production from Nypa Palm Fruits Using Commercial Yeast Fermentation

Abstract

This research investigated a method for producing wine from nypa palm fruits (NPF). The NPF were homogenized with water to attain the ratios of 100, 300, and 500 g. Then, the samples were filtrated and mixed with sugar to adjust the final total soluble solid (TSS) from 2 to 22° Brix. Consequently, commercial yeast (4 g) was added to the preadjusted nypa palm broth with initial pH level of 4.0 before initiating the fermentation. The results showed that the percentage alcohol, total soluble solid and pH value of the wine was relatively similar. After 15 days, wines with different ratio of NPF were precipitated with egg white (EW), and Bentonite (BT) with comparison to control in absence of filled cocagulant (FC). Nine wine formula were as follwing:1) 100 g of Nipa Palm Fruit (NPF) and no FC, 2) 100 g of NPF and EW, 3) 100 g of NPF and BT, 4) 300 g of NPF and no FC,         5) 300 g of NPF and EW, 6) 300 g of NPF and BT, 7) 500 g of NPF and no FC, 8) 500 g of NPF and EW, and      9) 500 g of NPF and BT. All formula were assessed the 15 testers for quality. The results showed that the testers had the overall preference for wine in the range of 5.80 ± 1.06 to 7.30 ± 0.88. The wine fifth formula had the highest  score of 7.30 ± 0.88. The statistical analysis at 95% confidential inverval revealed that the eighth and ninth formula were not significant from the fifth formula. The overall preference scores of the eighth and ninth wine formula were 7.20 ± 0.91 and 7.23 ± 0.82, respectively.