STUDY ON THE PROCESS DEVELOPMENTAL FOR WINE PROCESSING FROM NONI FRUIT JUICE

Abstract

Noni wine is a type of wine fermented from noni fruit juice and has low alcohol content. Noni fruit is rich in nutritional value such as sugar, vitamins, minerals and fiber, especially containing many amino acids, carotene, vitamin C and biologically active compounds. Noni fruit has many effects such as preventing high blood pressure, enhancing physiology, preventing memory loss, preventing back pain, preventing arthritis, treating bone and joint pain and being a laxative. The aim of this study is to develop a process for making wine from noni fruit juice. The result is diluted according to the ratio of 50 ml noni liquid, 200 ml filtered water, mix with 10 g white sugar and 2 g yeast. Besides, the technological parameters were determined and the process for processing fermented noni juice was built with the technological parameters being fermentation temperature of 31^oC and fermentation time of 72 hours. Products processed according to this formula and process have 15.1 mg/100 ml ethanol content, 1.98 g/L volatile acidity, 2.55 g/100 ml total sugar; the presence of methanol was not detected, SO₂ content and total aerobic microorganisms were not detected. The product has a characteristic yellow color, a harmonious characteristic aroma of wine, a slightly spicy taste, mixed with a light and mellow sweetness, a transparent state, no sediment, with many fine, uniform and durable foam.