Development and Evaluation of Pineapple-Infused Beetroot Wine: A Study on the Production Process, Physicochemical Properties, and Sensory Analysis

This research paper presents the development and evaluation of pineapple-infused beetroot wine, focusing on the production process, physicochemical properties, and sensory analysis. The study involved the extraction of beetroot juice through Thermovinification, followed by the addition of sugar and tartaric acid for juice adjustment. Fermentation was initiated using yeast, and continuous monitoring of Brix and pH was conducted over a seven-day period. During fermentation, Brix values decreased gradually from 25⁰ to 9⁰, while pH levels dropped from 7.0 to 3.1. The final wine had a total soluble solids (TSS) of 90Brix, titratable acidity (TA) of 4.725 gm/lit, and alcohol content of 12.5%v/v. The sensory analysis revealed a fruity aroma with a distinct beetroot fragrance and a sour taste, with the wine displaying a clear reddish color. The research highlights the process of cold stabilization, racking, and blending with pineapple juice in a 3:1 ratio, which resulted in a unique and palatable sensory profile. The physicochemical analysis indicated a significant reduction in Brix, indicating successful fermentation, and a desirable pH level, contributing to the wine's stability and flavor. This study provides valuable insights into the production of pineapple-infused beetroot wine, showcasing its potential as an innovative and distinct alcoholic beverage. The sensory analysis, with its fruity aroma and sour taste, suggests that the wine could appeal to consumers seeking new and exciting flavor experiences. The findings contribute to the growing interest in unconventional wine production and offer a novel approach to utilizing beetroot juice in winemaking. Future research could explore additional infusion possibilities and optimize the blending ratio to achieve a balance between sweetness and acidity for broader consumer acceptance