Physicochemical characterization of pineapple peel wine

Abstract

Pineapple peel was used for the elaboration of wine as an alternative to traditional fruit wine. The evolution of quality parameters of the wine throught the whole winemaking process was monitored. Significant changes occurred over the winemaking process were noted. Results pointed out that the utilization of pineapple peel in the fermentation of fruit wines was a viable alternative, which not only made full use of fruit waste resources, but also developed a new product into the market.