Development of non-alcoholic wines from the wastes of Mauritius pineapple variety and its physicochemical properties

Abstract

The accumulation of large quantities of pineapple wastes has become a world-wide environmental issue due to its high acidity and the high concentrations of biodegradable organic matter. In this study the proximate composition and some other physicochemical properties of the 1st peel, 2nd peel and core of Mauritius pineapple variety were determined. Results from the proximate analysis showed the moisture content, Titratable Acidity, Total Soluble Solids was highest in 2nd peel. The crude protein content was highest in the 1st peel. The carbohydrate content of core was the highest. The developed Non-alcoholic wines (NAW) from the above pineapple wastes were analyzed after 5 and 56 days of fermentation. All the developed NAWs showed alcohol strengths below the required 0.5% (v/v) level. Methanol was not detected in any of the NAWs developed. Therefore there’s a possibility to utilize pineapple wastes successfully as a source for the production of NAWs.