Jackfruit is the state fruit of kerala . in this video I am going teach you how to make jackfruit wine.
Fortunately, high sugar content of the fruit pulp makes the juice a potential substrate for wine production. This work was purposed to investigate the effect of yeast and initial sugar concentrations on jackfruit juice wine fermentation. Clarified jackfruit juice of 14 % w/w sugar concentration was fermented using 0.5 to 2.0 % w/v Baker’s yeast (Saccharomyces cerevisiae) under anaerobic condition at 30°C for 20 days. The fermentation of original jackfruit juice of 14 % w/w sugar concentration using 0.5% w/v yeast for 20 days was the best to produce a good quality wine with 12.13% v/v of ethanol and specific jackfruit aroma.
Fortunately, high sugar content of the fruit pulp makes the juice a potential substrate for wine production. This work was purposed to investigate the effect of yeast and initial sugar concentrations on jackfruit juice wine fermentation. Clarified jackfruit juice of 14 % w/w sugar concentration was fermented using 0.5 to 2.0 % w/v Baker’s yeast (Saccharomyces cerevisiae) under anaerobic condition at 30°C for 20 days. The fermentation of original jackfruit juice of 14 % w/w sugar concentration using 0.5% w/v yeast for 20 days was the best to produce a good quality wine with 12.13% v/v of ethanol and specific jackfruit aroma.