Physico-chemical characteristics and sensory quality of pineapple vermouth

Abstract

Pineapple fruits are highly perishable and have a limited shelf-life. In an attempt to add value to the seasonal fruits, vermouth was developed using pineapple wine as a base material. The pineapple wine had 7.9% of total soluble solids, 1.23% of total sugars and 0.63% of acidity. The effect of alcohol (15 and 17%), sugar (8 and 10%) and spice extract levels (2.5 and 5%) on the physico-chemical characteristics and sensory quality on pineapple vermouth was evaluated. Vermouth with 17% alcohol level showed a pronounced increase in TSS, pH, alcohol and esters than corresponding vermouth with 15% alcohol level. Increasing the sugar level notably increased the TSS and sugar content. Addition of spice extract increased the level of esters, phenolic content, titratable acidity and colour units. Pineapple vermouth with 17% alcohol, 8% sugar and 2.5% spice extract had the highest sensory score (16.69) and considered the most acceptable product.