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The purpose of this study was to determine the effect of adding thiamine to wine fermentation with the yeast Saccharomyces cerevisiae ILS6. The research's design used a randomized block design (RBD with two factorials. Firstly, factorial is the variation of thiamine concentration 0.5 and 1% (w/v). Secondly, factorial is the length of fermentation time 7, 14, 21, 28, and 35 days. Each experiment was repeated two times to obtain 20 experimental sets. The variables observed were alcohol content, sensory quality (aroma, taste, and colour), and polyphenol compounds. The results showed that the addition of 0.5% w/v thiamine showed an alcohol content of 12.5%. Organoleptic test with panelists revealed that the quality of wine from the addition of 0.5% w/v thiamine with a fermentation time of 21 days. The taste, aroma, and color were better, with the best overall effectiveness test of 1.3. The polyphenol content analysis showed that some of the compounds produced galloyl-hexoxide, ferulic acid, chlorogenic acid, gallic acid, caffeic acid, catechins, epicatechin, punicalagin, and ellagic acid. Therefore, the results of the data analysis showed that the addition of thiamine had a positive effect on wine fermentation.
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