THE EFFECTIVENESS OF PECTINASE AND STABILITY OF SOURSOP (ANNONA MURICATA) WINE QUALITY DURING STORAGE

Abstract

The objective of the study was to find the most suitable ratio of pectinase enzyme for winemaking and to monitor product storage conditions for soursop wine production from newly isolated yeast strain Saccharomyces cerevisiae FBY015. The concentration of pectinase at 0.03; 0.05; 0.07 and 1% were conducted to make the clarity of soursop wine. Besides, the storage conditions were performed at room temperature (28 – 30°C)  and cool temperature (2 – 4°C)  with the corresponding time at 2, 4, and 6 months to investigate the stability of color, pH, ºBrix, and ethanol content. This study determines a rate of 0.05% pectinase capable of making soursop wine and also give good sensory evaluation results for clarity, color, smell, and taste at 24.89% by the optical transmittance of 450 nm. The results also show that wine was stored at cold temperature (2-4°C) more preferred over storage at room temperature after 6 months. The pH value (4.67), ºBrix (7.93), and ethanol content (14.37% v/v) were stable at the cold temperature storage. However, these indices decreased when stored at room temperature, while ºBrix was stable under two storage conditions.