Development, Optimization, and Quality Evaluation of Pineapple–hibiscus (Ananas Comosus–hibiscus Sabdariffa) Functional Fruit Wine

Fermented beverages diversification based on the other substrate sources different from grapes provides a promising strategy for the functional and value-added products. In the present study we show the formulation, optimization and overall characterization of a new pineapple–hibiscus wine derived from Ananas comosus and Hibiscus sabdariffa. Pineapple juice, which has high levels of fermentable sugars, a moderate level of acidity and an appealing aromatic composition, was selected as a monoculture substrate while hibiscus petals were used as an anthocyanin-, organic acid- and bioactive compound-rich natural additive, to complement the physicochemical and functional properties of the wine. The fermentation was controlled and was completed with the yeast Saccharomyces cerevisiae (optimally sugars and pH and temperature). Sugar utilization by the fermentation process was efficient, resulting in drops in total soluble solids from ~20°Brix to 3.4°Brix, a reduction in pH from 3.7 to 3.1, and a 12.4% (v/v) alcohol yield. The incorporation of hibiscus drastically improved chromatic characteristics, giving a stable red colour, and increased antioxidant capacity due to phenolic and anthocyanin compounds. Sensory profiling showed excellent organoleptic performances, with very high values for colour, aroma and overall acceptability, implying a balance between sweetness, acidity and floral notes. This synergistic interaction of pineapple and hibiscus contributed to better stability, flavour complexity and consumer acceptance than traditional fruit wines. Conclusion: This research provides an evidence that a tropical fruit wine with better nutritional values, pleasant features and commercially acceptable can be produced. The results highlight exploring under–utilized fruits and botanicals with known health benefits through fermentation technology to formulate new functional beverage while providing sustainable agro–processing and post–harvest loss management.