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Alcoholic drinks from Hawaii
Pineapple wine is pineapple juice fermented with wine yeast into a dry fruit wine. On Maui, MauiWine hand-harvests Maui Gold pineapples, presses them on site and ferments the juice slowly at cool temperatures. In a 2018 lab study in China the juice was sweetened and acidified first, and four wine yeasts fermented it dry in 6 to 8 days.
| Fresh pineapple juice, pressed from peeled fruit | MauiWine presses its hand-harvested pineapples on site; the lab study pressed peeled fruit with a juice extractor[lin2018][mauiwine] |
| SucroseTo 22 °Brix | Added in the lab recipe; the juice is also brought to pH 3.8 with citric acid[lin2018] |
| Sodium metabisulphite80 mg/L | The juice then stands 4 h before the yeast goes in[lin2018] |
| Activated wine yeast (Saccharomyces cerevisiae)200 mg/L | [lin2018] |
| Starter | defined-culture (wine yeast) |
Total time across the recorded steps: 6 days – 8 days
What changes: Pineapples are crushed and pressed and the juice runs out
Output: pineapple juice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pineapple wine is pineapple juice fermented with wine yeast into a dry fruit wine. On Maui, MauiWine hand-harvests Maui Gold pineapples, presses them on site and ferments the juice slowly at cool temperatures. In a 2018 lab study in China the juice was sweetened and acidified first, and four wine yeasts fermented it dry in 6 to 8 days. Made in 4 steps over 6 days – 8 days. The longest step, ferment cool, takes 6–8 days (Lin X 2018) and runs at 22 °C (Lin X 2018). Saccharomyces cerevisiae wine yeasts does most of the fermenting.
| Main step | 6–8 daysReported[lin2018] | Ferment cool |
|---|---|---|
| Temperature | 22 °CReported[lin2018] | Ferment cool |
| Acidity | pH 3.9 → 3.8Reported[lin2018] | Adjust the juice |
Pineapple wine is made the way a dry grape wine is, with wine yeast, but from pressed pineapple juice that is usually sweetened and acidified first in the lab recipe. Tepache is a Mexican fermented pineapple drink listed separately.
No safety limits specific to pineapple wine were found in the sources used here. In the lab recipe the juice was brought to pH 3.8 and given 80 mg/L sodium metabisulphite 4 h before the yeast went in.
Every number is labelled with how it is known. How this atlas is made
MauiWine was established in August 1974 by C. Pardee Erdman of Ulupalakua Ranch. In 1975, while its vineyard matured, it made an experimental sparkling pineapple wine that was not meant for sale. Its first pineapple wine, Maui Blanc, debuted in 1977 and is still its bestselling wine.
