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This research aims to utilize melon rind peel waste in cider and wine fermentation to improve aromatic profiles.

December 9, 2025Open Access

Fruit Rind Peel as Promising Support Materials for Immobilizing Yeast Cells and Application in Repeated-Batch Cider and Wine Fermentation with Improved Aromatic Compound Profiles

RIRawitsara IntasitPhetchaburi Rajabhat University AIApisara IadcharoenPrince of Songkla University BCBenjamas CheirsilpPrince of Songkla University

Key Points

This research aims to utilize melon rind peel waste in cider and wine fermentation to improve aromatic profiles.
Immobilization of Saccharomyces cerevisiae on melon rind peel waste.
Comparison of fermented products based on different yeast loading percentages (10%, 30%, 50%).
Volatile component analysis conducted using GC-MS.
10% loaded yeast produced higher alcohol concentrations than 30% and 50% loadings.
Cider fermentation resulted in 5.0-5.5% alcohol concentration over 24 hours.
Extended fermentation (48 hours) led to wine production with up to 12.50 ± 0.71% alcohol.

Abstract

This study aimed to valorize unqualified, unsold, and too mature melon fruit through cider and wine fermentation. Saccharomyces cerevisiae was immobilized on melon rind peel waste and used for repeated-batch fermentation. The immobilized yeast cells (IM-YC) at 10% loading produced alcohol higher than those at 30% and 50% loadings. The fermentation cycle time of 24 h gave an alcohol concentration of 5.0-5.5%, which could be categorized as cider. With longer fermentation cycle time of 48 h, yeast cells produced more alcohol, up to 12.50 ± 0.71%, which was categorized as wine. Volatile component analysis through GC-MS showed that the fermentations using IM-YC on rind peel had stronger fruit aroma and distinct characteristics when compared to those using free cells. These strategies not only help reduce the inoculum preparation cost but also increase the efficiency and aromatic profiles of cider and wine products, and may greatly contribute to the sustainable food industry.

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