“The Utilization of Pineapple (ananas comosus) Peelings in Production of Wine”

By:

Jenny Faith Dilag

Kryzia Dimzon
Glecy Fhiem Gamayao
10- Curie

Dumangas National High School

Ilaya 1st , Dumangas, Iloilo

Mrs. Luz D. Latoza

Project Adviser

February 17, 2022

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 ABSTRACT
This study entitled “The Utilization of Pineapple (ananas comosus) Peelings in
Production of Wine” aimed to determine if Pineapple Peelings can be good components in
making wine. There were four treatments prepared namely, Treatment A. 300g of pineapple
peelings, 80g of yeast and l cup of brown sugar. Treatment B. 600g of pineapple peelings, 80g of
yeast, and l cup of brown sugar, Treatment C. 900g of pineapple peelings, 80g of yeast and 1 cup
of brown sugar and treatment D the Commercial wine. Pineapple Peelings were washed with
warm water and rinsed with tap water. Mixing process was done to produce wine from Pineapple
Peelings (ananas comosus). The three treatments with the different proportions of pineapple
peelings were added 2 liters of tap water. The brown sugar was dissolved and covered. Next 144
hours (6 days), a sanitized spoon was used to stir, once a day max. The yeast was added again in
168 hours (7 days), racked into a fermenter and discarded the skins and the water was added if
required. The result indicated that our wine is the same as the commercial, Inc. Based on the
result obtained, the researcher came up with the conclusion that three treatments with less sugar,
can be a good component in the production of wine.

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 TABLE OF CONTENTS

Title Page ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ page 1

Abstract ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ page 2
Table of Contents ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ page 3

CHAPTER PAGE:
Introduction ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ page 4-5
Methodology ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ page 6-8
Results and Discussions ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ page 13-15
Conclusion ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ page 12
Recommendation ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ page 12
Bibliography ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙ page 13
Appendix ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙page 14-17

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 INTRODUCTION

Wine is the center of the happiness. It relaxes our mind and brings smiles to faces.

Beyond the mental happiness, drinking alcohol can be good for your physical health when it

comes to moderate wine consumption. Pineapple (ananas comosus), a leading member of the

family Bromeliaceae and it is one of the most important commercial fruits of the world and it is

considered the popular fruit of tropical climate. Pineapples contain good sugar proportion even

its peelings which makes it suitable for wine making. Pineapple fruit can also be used for making

vinegar, citric acid, calcium citrate and Wine is an alcoholic beverage typically made of

fermented fruit juice, any fruit peelings with good proportion of sugar may be used in producing

wine and the resultant wine is normally named after the fruit. There are some factors that can be

considered in drinking a wine which has similarities in eating pineapples even the peelings of the

Pineapple which is recommended because it has a lot of benefits such as; it contains

Antioxidants, Boosts immune system, Improves bone health, Reduces risk of heart disease,

Prevents cancer and etc. Wine out of Pineapple Peelings is exclusively known to confer

anti-inflammatory ability. There are two health benefits associated with the Production of Wine

using Pineapple Peelings as; first is its action in digestive process, where complex protein

molecules are easily metabolized or broken down into simpler ones by direct involvement of

bromelain. This way, it helps in better digestion and is very soothing for stomach.

Second essential aspect is its anti-inflammatory role. It is highly helpful in arthritis

conditions, severe inflammation of knee joints, internal tissue damage resulting in inflammation

and in cancer prevention phenomena. Many researches indicate that a regular glass of pineapple

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wine is effective in suppressing the osteoarthritis symptoms. It is quite helpful in speeding up the

post-surgery recovery. The process of fermentation in winemaking turns juice or peelings juice

into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice or

in the peelings into ethanol and carbon dioxide (as a by-product).

According to Tochi et al. (2008), Pineapple is largely consumed around the world as

canned pineapple slices, chunk and dice, pineapple juice, fruit salads, sugar syrup, alcohol,

pineapple chips and pineapple puree. It is also grown and used as a medical plant in the tropics

because it contains a proteolytic enzyme called bromelain. The therapeutic properties include

treatment of malignant cell growth, thrombus formation, inflammation, control of diarrhea,

dermatological, and skin debridement.

According to Jacob’s 2001; Bartholomew et al.(2002) a good quality wine has been and

can always be produced from pineapple and higher temperatures as obtained in Nigeria than

recommended because pineapple is a tropical plant like grape which is normally grown in a

temperature regions and who is lines are used as standards. Wine can be considered a food

because of the calorie values of its ethanol organic acid in sugar contents. However its alcohol

content can cause fetal damage, heart disease, cirrhosis of liver, oesophageal, breast, colon, and

pancreatic cancers when abused.

This study entitled “The Utilization of Pineapple (ananas comosus) Peelings in

Production of Wine” that aims to lessen the waste in our environment. This study will also

contribute knowledge to the researchers and also to the community and sense of using wine

which pineapple peelings (ananas comosus) are used as the components.

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 METHODOLOGY

Materials/ Ingredients

 3 Pineapples (Preferably Ripe)

 3 cups of Brown Sugar

 6 liters of Water

 39 grams of Yeast

Process:

Ripe Pineapples (ananas comosus) were collected, washed and rinsed with tap water. The

top and tail of the pineapple are discarded and set aside and 3 fair size skins of pineapples slice

the sides and set aside the feelings of pineapple. Treatment A, composed of 300g of pineapple

peelings, 13g of yeast and 201g of brown sugar Treatment B, composed 600g of pineapple

peelings, 13g of yeast and 201g of brown sugar and Treatments C, composed 900g of pineapple

peelings, 13g of yeast and 201g of brown sugar. Add 2 liters of tap water in each treatment are

added with the same amount of brown sugar and stir until the sugar dissolves. Wait 12 hours and

add the yeast about 13g in stir again and cover while airlock the next six days you can open and

stir it again after with a sanitized spoon, but one a day a max. After 7 days adding the yeast, rack

into a fermenter and discard the skins and ready to transfer to the bottles.

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Odor:
In determining the odor, the researchers use their smell to specify if it pleasant or unpleasant.

Color:

In determining the color, the researchers use their sense of sight.

Taste:

In determining the taste, the researchers use their taste whether it is sweet or bitter.

Removing the Pineapple Peelings

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 Treatment A Treatment B Treatment C
300g Pineapple Peelings 600g Pineapple Peelings 900g Pineapple Peelings

Adding 201g of sugar Adding 201g of sugar Adding 201g of sugar

Adding 13g of yeast Adding 13g of yeast Adding 13g of yeast

Stirring the sugar and Stirring the sugar and Stirring the sugar and
yeast yeast yeast

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 Fermentation of the Wine

1 week fermentation of the wine

Getting the Pineapple peelings, draining the extract and putting the wine into the bottles.

AGING PROCESS

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 RESULTS AND DISCUSSION

The test between the difference of the wine from Pineapple Peelings and the commercial wine in

terms of odor, color and taste. The test aims to find out the differences and similarities of the

wine. The data below shows the differences.

Table 1. Odor

TREATMENTS ODOR

TREATMENT A STRONG

TREATMENT B STRONG

TREATMENT C STRONG

COMMERCIAL WINE STRONG

Table 2. Color

TREATMENTS COLOR

TREATMENT A YELLOWISH

TREATMENT B YELLOWISH

TREATMENT C YELLOWISH

COMMERCIAL WINE RED

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Table 3. Taste
TREATMENTS TASTE

TREATMENT A BITTER

TREATMENT B BITTER

TREATMENT C BITTER

COMMERCIAL WINE BITTER

The result indicated that the odor and taste of the four treatments namely Treatment A,

Treatment B, Treatment C were the same with the commercial wine and the test on color the

Treatment A, Treatment B and Treatment C were the same while the commercial wine are not.

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 CONCLUSION
Based on the result obtained, the researcher came up with the conclusion that three

treatments with different proportions using Pineapple Peelings, can be a good component in the

production of wine.

RECOMMENDATION
It is recommended to use Fruit peelings and juices in producing wine rather than using

commercial solvent and diethylene glycol as their sweet-tasting toxic chemical because it might

cause of ill effects. In the absence of Pineapple Peelings (ananas comusus) as the main

component in producing wine. The researcher recommends for further studies using other

components such as fruits with high sugar content that has the ability to ferment and produce

alcohol in wine production.

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 BIBLIOGRAPHY

http://onlinelibrary.wiley.com/woll/doi/10.1111/jfpp.13111/full

https://d2cax41o7ahm51.cloudfront.net/cs/speaker-pdfs/s-rajkumar-immanuel-the-american-

college-india.pdf

https://steptohealth.com/delicious-medical-drinks-with-pineapple-skin

https://www.scribd.com/doc/128848382/Research-Paper-on-the-Study-of-the-pineapple-wine

https://www.youtube.com/watch?v=QYjooyM-_ql

https://www.nisahomey.com/2010/12/i-am-backpineapple-skin-wine.html

https://www.google.com.ph/searchq=41mfg-

dyxuL.jpg&source=Inms&tbm=isch&sa=X&ved=0ahUKEwi6s43O2v_YAhVL6LwKHcAYDO

EQ_AUICigB&biw=1366&bih=662#imgrc=18GaVEbgPMA2tM:

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 APPENDIX

Table 4. Percent Alcohol Base

TREATMENTS PRODUCE WINE NOVELINO ST. CELINE

A 16 256 12 144 20 400

B 18 324 12 144 20 400

C 20 400 12 144 20 400

Total 54 980 36 436 36 436

N1=3 N1=3 N1=3

x̅
1=18 x̅
2=20 x̅
3=12

N=9, n=3, k=3

SSbg= [54]2 + [60]2 + [36]2 _ [54+60+36]
3 3 3 9
= [972+1200+432]-16.66
= 2604-16.66
= 2587.34

SSwg= [980+1200+434]-2604
= 2612-2604
=8
Dfbg= 3-1=2 Dfwg= [2-1] + [2-1] + [2-1] + [2-1] = 4
Msbg= 2587.34[÷2] = 1293.67 Mswg= 8÷4=2

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F= 1293.67 = 64683.5
2
SOURCE OF VARIATION

VARIANCE SS df Ms f

Between 2587.34 2 1293.67 Computed Tabular

Within 8 2 2 64683.5 0.02

SCHEFFE TEST

Produced Wine vs. Produced Wine vs. Brand X vs.

Brand X Brand Y Brand Y
F1= (18-200)2 F1= (18-12)2 F1= (18-200)2
2(3+3) 2(3+3) 2(3+3)
3(3) 3(3) 3(3)
F1= 4 F1= 36 F1= 64
12 12 12
9 9 9
F1= 4 F1= 4 F1= 4
1.33 1.33 1.33
F1= 3.00 F1= 27.606 F11= 48.12

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 COMPARISON OF ALCOHOL CONTENT IN PINEAPPLE PEELINGS

Between Brand of F1 0.2(2) Interpretation

Wine
Produced Wine vs. 3.00 0.4 Significant
Brand X

Produced Wine vs. 27.606 0.4 Significant

Brand Y

Brand X vs. 48.12 0.4 Significant

Brand Y

The table shows that there is a significant difference in the brand of wine between Novelino,
Produce Wine and St. Celine and also Novelino and St. Celine.

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