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Abstract.
Straw berry (Muntingia calabura) is an underexploited fruit in South of Vietnam. Muntingia calabura L is a fast growing medicinal plant, attracts fruit eating birds such as flower peckers. It is a sweet fruit and mainly used as fresh fruit consumption. Muntingia calabura fruit is rich in antioxidant polyphenol and possess significant antioxidant activity, is an important and interesting finding. There is limited study mentioning to processing of this nutritional fruit. Therefore we explored a wine fermentation from this fruit by focusing on the effect of different parameters such as pectinase concentration and time of treatment for juice extraction, yeast inculate for wine fermentation, and secondary fermentation to wine quality. Our results proved that 0.15% pectinase was used for juice extraction in 20 minutes, 0.3% sacchromyces cerevisiae was used for the main fermentation at 11.5°C in 9 days, and 4 weeks of sencondary fermentation in dark bottle at 9.5°C was applied to get a pleasant Muntingia calabura quality.
Keywords: Muntingia calabura, wine, fermentation, sacchromyces cerevisiae, pectinase
1.Introduction
Straw berry (Muntingia calabura) belonging to Elaeocarpaceae family. This plant is a fast-growing tree of slender proportions, reaching a height of approximately 7.5-12 m with nearly horizontal spreading branches. It is often seen growing as roadside trees (Ragragio EM et al., 2014), also used as an air pollution tolerance indicator. It is an annual plant, flowers throughout the year. M. calabura are evergreen approximately 5-12.5 cm long, alternate lanceolate or oblong, long pointed at the apex, oblique at the base with dark green color and minutely hairy on the upper surface, gray- or brown-hairy on the underside and irregularly toothed. The leaves are rich in flavanoidal compounds like flavones, flavanones, flavans, and biflavans as the major constituents, possessing antidiabetic and cytotoxic activities (Perez GRM et al., 1998; Nshimo CM et al., 1993). Straww cherry (Muntingia calabura) leaf extract contains flavanoid compounds, terpenoids, tannins and high antioxidant activity (Diana Triswaningsih et al., 2017). Its leaves are distinctively lanceolate in shape, with margins irregularly serrate and fruits are berries which turn red on maturation and are sweet in taste (Bayer C et al., 1998). The fruits are abundant, in round shape; approximately 1-1.25 cm wide, with red or yellow, thin, smooth, tender skin and light-brown, soft, juicy pulp,...