Effect of Different Levels of Cider, Baker Yeast and Hamei on Pineapple Cider
Hanglem Ramkrishna, Samir Ebson Topno, Annjoe V. Joseph, Vijay Bahadur, V. M. Prasad
International Journal of Plant & Soil Science · pp. 393–403 · Published 18 Jul 2023
10.9734/ijpss/2023/v35i183302Abstract
Cider is an alcoholic beverage that is produced when fruit juices are fermented; it is made using the same techniques as wine. Cider occupies a special place among its more well-known alcoholic siblings since it is brewed like wine but mostly served as beer. Eight treatments were reproduced three times in the CRD (Complete Randomized Design) format of the experiment. The pineapples were fermented by using two different kinds of yeast, baker yeast (Saccharomyces cerevisiae) and Hamei (Bacteria (Bacillus sp.), fungi (Aspergillus niger van Tiegh.) and the yeast (Saccharomyces cerevisiae) for 30 days. Longer fermentation times resulted in higher levels of alcohol, acidity, and sensory characteristics, but lower levels of total soluble solids, pH, and specific gravity were observed. Cider is a fermented product, produced from fruit juices, which increases juice’s shelf life. In this experiment, Hamei and baker yeast were used to make pineapple cider. Treatment T5 (Pineapple pieces (700 g) + Sugar (300g) + Hamei (0.5g) + Water (1L) produced the best cider among all the treatments in terms of alcohol content (7.00), pH (3.90) and total soluble solids (4.90 Brix).
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