Combination of banana fruit (Musa paradisiaca L.) in the production of pineapple wine in Vietnam

Fruit wine products derived from Vietnamese fruit sources are increasingly gaining popularity and preference among consumers in the market. However, the assessment of influencing factors and the optimization of fruit combinations in fruit wine production remain underexplored. The objective of this study was to survey the main factors affecting the quality of banana-pineapple wine after fermentation using commercial yeast strains. From there, appropriate technological parameters were determined to create bananapineapple wine products of high quality in terms of color, taste, and nutritional components. In this study, anaerobic fermentation utilizing the Saccharomyces cerevisiae yeast strain was employed to produce the wine product. At the same time, the resulting product had an average alcohol content of about 12 - 14% v/v. The fermentation process of banana-pineapple juice has been adjusted to mixing ratios of 5 - 10% and 15% v/v to create environmental conditions for yeast growth. In addition, pH was adjusted from 3.5 - 5.5, and total soluble solid from 20 - 28°Bx. After the fermentation process, the results showed that the fermentation solution with an initial mixing ratio of 15% v/v with an initial pH of 4.5 and a total soluble solid of 24°Bx would create the best quality fermented banana-pineapple wine product. The product had an ethanol content of 13.74% v/v. In green bananas, tannin precipitation occurs when combined with fruit protein, forming a precipitate. In wine production, after a fermentation period, this precipitate settles, contributing to a more precise final product and enhancing its quality. Therefore, an appropriate blending ratio is needed to achieve high-quality wine without compromising the yeast fermentation ability