Bioconvertibility of fermentative vert wine: a comparative study of blue- green algae, pineapple, and longan fruits

Abstract

This research delves into the innovative fermentation of wines using blue-green algae (spirulina), pineapple, and longan fruit. Traditional wine consumption, often synonymous with alcohol content, has seen a shift in value and health appeal with the infusion of spirulina. The fermentation process was monitored using both single and mixed cultures of Saccharomyces cerevisiae until it achieved 12% alcohol content. Sensory evaluations by fruit wine consumers revealed gender-based preferences in the acceptability of tangerine wine formulations. Specifically, females showed a higher liking for 5 out of 9 wine formulas, with sugar and acidity playing pivotal roles in flavours preference. Three distinct algae wine recipes were fermented at room temperature, with chemical analyses post-fermentation indicating standard pH levels for wine (3.0 - 4.0). Among them, the seaweed-pineapple blend was the standout, with a pH of 3.55 and a 72.96% approval rate among taste testers. The economic analysis highlighted the pineapple-seaweed variant's high production cost, though pure spirulina wine boasted the most significant return on investment. In conclusion, pineapple-infused spirulina wine emerges as a frontrunner in terms of taste, standard adherence, and economic viability, presenting a solution to the regional fruit surplus.