PamantasanngLungsodngMaynila

College of Engineering and Technology

Department of Chemical Engineering

Fermentation of Jackfruit (Artocarpus Heterophyllus) to Produce

Jackfruit Wine
I.

INTRODUCTION
Wine has been made for several thousand years by fermentation of the juice of the

grape. Wine has been a treasured part of many cultures for centuries. From the cultivation
of precious grape varieties to the development of sparkling and fortified wines, wine making
has grown and developed alongside the craftspeople that have lovingly squashed, bottled
and cellared it over the eons. Like other fermentations, many primitive procedures have
been improved by science and engineering to reduce costs and to make more uniform
products. But now, as always, the quality of the product is largely related to grape, soil, and
sun, resulting in a variation in flavor and aroma.
This information leads our group in researching other fruits that can be used as a
substitute for grapes in the production of wine. Dr. Mary Ann Lila, director of the Plants for
Human Health Institute at North Carolina State University stated that those closest from the
wild arent very flavorful, but theyre chockfull of health-beneficial compounds. Such
example to this is the Jackfruit (Artocarpus Heterophyllus), it is rich in dietary fiber, vitaminA, antioxidant vitamin-C, vitamin B-6, niacin, riboflavin, and folic acid.
Jackfruit (Artocarpus heterophyllus Lam) are from the family of Moraceae which is
common to be seen planted or existed naturally in tropical area. It produced fruit around the
year. It is said to be originate from southwestern rain forest of India. The fruit said to be high
in mineral content like calcium, phosphorus, natrium, and potassium.
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PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

Wine is supposed to be a recreational drink for some but it is not bad for the wine to be
nutritious. Jackfruit contains many health-beneficial compounds that can be brought along
with its extract in the wine-making process.

II.

STATEMENT OF THE PROBLEM

Over the past eons, the primary ingredient for the fermentation of wine is the grapes.
This causes the grape wine to have the highest share versus other wine flavors. Thus,
consumers have minimal choices for flavor, since the grape wine is the most known, it is
also the most demanded flavor of shop owners.
Another problem that can be considered is that people always side with the
choice that they are familiar with, and they are familiar mostly with wine that are made
from grapes.
Another factor that the researchers considered is that the uses and application of
jackfruit remains constant in the industry, it is usually serves as a side ingredient in
culinary industry and sweets. This causes for the demand for jackfruits to decline
increase.
This causes for the researchers to find another use for jackfruits.

PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

III.

OBJECTIVES
General Objective

-To produce a wine that is made from jackfruit by fermentation that is

acceptable in wine-making industry.

Specific Objective

-To quantify the alcohol percentage of the jackfruit wine.

-To qualify and quantify the physical properties of jackfruit wine with

industry-grade wine.
-To relate the unit operations used in the laboratory in producing jackfruit

wine to the unit operations used in the wine-industry.

-to qualify and quantify the correct set-up in producing jackfruit wine that
is acceptable in wine industry

IV.

SIGNIFICANCE OF THE STUDY

To the Wine Industry
This study will elaborate the potential use of Jackfruit (Artocarpus Heterophyllus)
as the main ingredient in wine production. Wine industries could use this research as a
basis for its production. This will also give the consumers another choice in flavor in
other wine products.

PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

To the Students
This study will inform the students on how the production of jackfruit wine
happens. This will also relate them to the laboratory scale production of the wine to the
actual large scale production in wine industry.

To the Chemical Engineering profession

Chemical Engineers can further develop this research by applying more efficient
production principles or by further research on the methods.

To the Consumers
This will give the consumers another option in choosing wine. Furthermore, this
research can also be used as a basis in making homemade wine.

V.

SCOPE AND LIMITATIONS

This study will only focus on the fermentation of jackfruit to produce wine. The whole
operation is conducted on a laboratory scale set-up. The researchers decided that there
will be atleast 9 trials in this experiment, with 3 trials in different 3 containers, such as
glassware, metal, and earth pots with different temperatures to vary (this will be further
discussed in the data and analysis)
The jackfruits that are used in this experiment was gathered from the market along
Divisoria.

PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

VI.

REVIEW OF RELATED LITERATURE/ STUDIES

Swapnas Cuisine
There is a page in the internet that makes homemade jackfruit wine. We, researchers,
considered this as one of the studies in the jackfruit wine making. Below are Swapnas
ingredients and steps:
Ingredients:
Jack fruit pulp -1 kg (Add enough water to cover 1 kg chakka chula/ ripe jack fruit bulbs and
cook well on slow fire. Then beat well in the mixie. This is jack fruit pulp. This should weigh
1 kg).
Sugar- 750 gm to 1 kg
Water 2 liter
Yeast tsp
Method:

Make a syrup of sugar and water.

Dissolve yeast in cup warm water.

Mix yeast solution and the jack fruit pulp with the sugar syrup and pour in to a clean
sterilize bottle / bharani.

Close the mouth of the bottle/ bharani and secure tightly with cloth tied over the mouth.

Keep aside for 15 days.

Strain and keep for another three days.

This wine mellows with age and is best after a month or more.

Yeast

PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

Yeast has long been considered to be the organism of choice for the production of
alcoholic beverages, bread, and a large variety of industrial products. This is based on the
ease with which the metabolism of yeast can be manipulated using genetic techniques, the
speed with which it can be grown to high cell yields (biomass), the ease with which this
biomass can be separated from products and the knowledge that it is generally recognized
as safe (GRAS).
Yeast produce wine by fermenting sugars from grape juice (must) into ethanol. Although
wine fermentation can be initiated by naturally occurring yeast present in the vineyards,
many wineries choose to add a pure yeast culture to dominate and control the fermentation.
The bubbles in champagne and sparkling wines are produced by a secondary fermentation,
typically in the bottle, which traps the carbon dioxide. Carbon dioxide produced in wine
production is released as a by-product. One yeast cell can ferment approximately its own
weight in glucose per hour. Under optimal conditions S. cerevisiae can produce up to 18
percent, by volume of ethanol with 15 - 16% being the norm. The sulfur dioxide present in
commercially produced wine is added just after the grapes are crushed to kill the naturally
present bacteria, mold, and yeast.

Jackfruit
If the jackfruit is allowed to ripen, the bulbs and seeds may be extracted outdoors; or, if
indoors, the odorous residue should be removed from the kitchen at once. The bulbs may
then be enjoyed raw or cooked (with coconut milk or otherwise); or made into ice cream,
chutney, jam, jelly, paste, "leather" or papad, or canned in sirup made with sugar or honey
with citric acid added. The crisp types of jackfruit are preferred for canning. The canned
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PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

product is more attractive than the fresh pulp and is sometimes called "vegetable meat". The
ripe bulbs are mechanically pulped to make jackfruit nectar or reduced to concentrate or
powder. The addition of synthetic flavoringethyl and n-butyl esters of 4-hydroxybutyric acid
at 120 ppm and 100 ppm, respectively greatly improves the flavor of the canned fruit and the
nectar.
The ripe bulbs, fermented and then distilled, produce a potent liquor.

Health Benefits of Jackfruit

100 g of edible jackfruit bulbs provide 95 calories. The fruit is made of soft, easily
digestible flesh (bulbs) made up of simple sugars like fructose and sucrose that when
eaten replenishes energy and revitalizes the body instantly.

Jackfruit is rich in dietary fiber, which makes it a good bulk laxative. The fiber content
helps protect the colon mucous membrane by binding to and eliminating cancercausing chemicals from the colon.

Fresh fruit has small but significant amounts of vitamin-A, and flavonoid pigments
such as carotene-, xanthin, lutein and cryptoxanthin-. Together, these compounds
play vital roles in antioxidant and vision functions. Vitamin A is also required for
maintaining integrity of mucusa and skin. Consumption of natural fruits rich in
vitamin-A, and carotenes has been found to protect from lung and oral cavity
cancers.

Jackfruit is a good source of antioxidant vitamin-C, provides about 13.7 mg or 23% of

RDA. Consumption of foods rich in vitamin C helps the body develop resistance
against infectious agents and scavenge harmful free radicals.

It is one of the rare fruits that is rich in B-complex group of vitamins. It contains very
good amounts of vitamin B-6 (pyridoxine), niacin, riboflavin, and folic acid.
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PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

Further, fresh fruit is a good source of potassium, magnesium, manganese, and iron.
Potassium is an important component of cell and body fluids that helps controlling
heart rate and blood pressure.

Fermentation
Fermentation is a chemical process by which molecules such as glucose are
broken down anaerobically. More broadly, fermentation is the foaming that occurs during
the manufacture of wine and beer, a process at least 10,000 years old. The frothing
results from the evolution of carbon dioxide gas, though this was not recognized until the
17th century. French chemist and microbiologist Louis Pasteur in the 19th century used
the term fermentation in a narrow sense to describe the changes brought about by
yeasts and other microorganisms growing in the absence of air (anaerobically).

VII.

METHODOLOGY

Raw Materials
Materials
Ripe Jackfruits

Function
Main raw material, additional source of
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PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

Yeast
Sugar

sugar, and flavoring

Fermentation starter
Flavoring and food for yeast; Converted

Water

to alcohol
Solvent

Methodology
JUICING
1. Extract the juices from the jackfruit.
CONDITIONING
1. Dissolve 1 teaspoon of yeast in 50 ml water
2. Dissolve 1 tablespoon of sugar into 50 ml warm water

MIXING
1. Mix 120 ml of jackfruit juice, 50 ml yeast solution and 50 ml warm water.
2. Put into a sealed container with balloons that act as a cover. Pin small holes
into the balloon to let the CO2 gas escape.

FERMENTATION
1. Stir daily for 3-5 days. This is for the yeast and sugar to mix thoroughly into
the solution.
2. Filter the Jackfruit and the sediments using any method of filtration then
transfer the liquid into another clear glass container.
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PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

3. Filter again the solution and transfer into another clear glass container.

FINISHING
1. Once the fermentation totally stops, test again the wine for sediments and
transfer again into another container.

Equivalent Operations in Large Scale

Conditioning (Boiler)

Mixing (Industrial Mixer)

Fermentation (Fermenter)

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PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

Finishing (Decanter)

Finishing (Packaging)

VIII.

DATA AND ANALYSIS

In this research, the researchers conducted the fermentation processes into 3

containers: glass, metal, and earth pots. This is to make variations in the process, and for
the researchers to know which fermentation vessel will yield a wine that will be acceptable in
the industry.
Another variable that will be considered in the variations of material will be the sugar. In
the fermentation stage, yeast eat the sugar to produce alcohol and carbon dioxide gas.
Using sugar as a variation in this process will able the researchers to determine which trial
will yield the suitable alcohol content and taste.
The table below shows the variations of data
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PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

Trials
1
2
3
1
2
3
1
2
3

Vessel
Glass
Glass
Glass
Metal
Metal
Metal
Earth pot
Earth pot
Earth pot

Sugar content
1 tablespoon
2 tablespoons
3 tablespoons
1 teaspoon
2 teaspoons
3 teaspoons
60 ml syrup
110 ml syrup
160 ml syrup

The earth pot trials are the first trial in this research that is why the researchers first used
syrup, but the wine produced by this method was viscous and does not resemble the industrygrade wine. The other trials for earth pots produced molds in the outer shell of the pot and is
technically not edible.

IX.

CONCLUSION

X.

RECOMMENDATION

XI.

REFERENCES
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PamantasanngLungsodngMaynila
College of Engineering and Technology
Department of Chemical Engineering

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