The Effect of Sugar Concentration and Fermentation time on Physicochemical, Microbial and Sensory Properties of Pumpkin Wine

This study investigates the effect of varying sugar concentrations and fermentation time on the physicochemical, microbial, and sensory properties of pumpkin wine. Pumpkin (Cucurbita spp.), an underutilized fruit with high nutritional value, was fermented using three different sugar concentrations (control (C 0 )=0, SC 1 = 14 g/100 mL, SC 2 = 18 g/100 mL, and SC 3 = 22 g/100 mL w/v) and three fermentation time (t 1 = 5, t 2 = 10, and t 3 = 15 days). Key parameters such as pH, total soluble solids, alcohol content, titratable acidity, and microbial load were monitored throughout the fermentation process. Sensory evaluation was conducted to assess the wine's mouthfeel, aroma, taste, and overall acceptability. The study reveals that sugar concentration and fermentation significantly impact the physicochemical and sensory properties of pumpkin wine, leading to substantial reductions. The pumpkin wine's pH (4.55 to 4.7), titratable acidity (0.55 to 2.92 %), alcohol content by volume (6.04 to 12.83%), and TSS (5.04 to 12.00 %) varied after sugar concentration of 0 to 22 g/100 mL for fermentation time of 5 to 15 days. Semi-trained panelists preferred pumpkin wine treatment SC 2 t 1 and SC 3 t 1 , highlighting pumpkin pulp as a viable alternative for fruit wine fermentation and introducing a new market product.