Valorization of Jackfruit Agro-waste in Wine Production with Physicochemical and Enological Characterization

Background: Jackfruit (Artocarpus heterophyllus Lam.) is a nutrient-rich tropical fruit, but substantial portions like rind, core and undeveloped perigones are discarded, contributing to agro-waste. Valorising these byproducts into wine offers a sustainable approach to reduce waste and produce functional beverages. Methods: Twenty-one wine formulations were prepared using varying proportions of jackfruit rind, perigones and bulbs. Fermentation was conducted for 15 days with Saccharomyces cerevisiae MTCC 170 (5%). Wines were analysed for physicochemical properties (pH, TSS, sugars, alcohol, antioxidant activity), sensory attributes and volatile compounds using GC-MS/MS. Result: Wines showed pH 3.21-4.22, TSS 6-8 °Brix, alcohol 8-12%, antioxidant activity 50% and total sugars less than 4%. Sensory evaluation indicated high acceptability, with Koozha wines displaying fruity flavour and Varikka wines richer in esters. Aging decreased pH and TSS while increasing acidity and alcohol. GC-MS/MS identified varietal-specific volatiles: isopentyl acetate and isoamyl isovalerate in Koozha and isobutyl acetate and isopentyl hexanoate in Varikka wines, reflecting the influence of rind and perigone composition on aroma development.