This study was aimed at investigating the suitability of water melon juice as substrate for wine production and the efficiency of Saccharomyces cerevisiae isolated from palm wine for alcoholic fermentation of the juice. The yeast was isolated using pour plate technique and was identified using sugar utilization test, screened for ethanol tolerance test and was finally identified using API 20C AUX kit, as Saccharomyces cerevisiae. The yeast was purified and used to pitch water melon must using 0.5 McFarland standard and was allowed to undergo fermentation for three (3) days. Variations in temperature, pH, total titrable acidity, volatile acidity and total yeast count were determined at 6 hour intervals. The must and the produced wine were subjected to proximate and physico chemical analysis. The produced wine was subjected to microbial and sensory evaluation using seven point hedonic scales by 10 panelists. A total of 19 yeasts were isolated but only 5 isolates were suspected to have the same colony morphology as Saccharomyces cerevisiae after microscopy. The isolates assimilated mainly glucose, maltose and sucrose, but not fructose, lactose and mannitol. The ethanol tolerance was found to be between 2- 8% ethanol tolerant. The temperature ranged between 25- 30°C. The pH and volatile acidity decreased while total titrable acidity increased as the fermentation progressed. The total yeast count ranged between 1.9 - 8.2 × 107CFU/mL. Results of the proximate composition showed that there were significant difference (p 0.05) for taste between the two wines. This study revealed that a tropically available fruit in Nigeria like water melon is suitable for fruit wine production with Saccharomyces cerevisiae from palm wine, with high acceptability and good microbiological standard.

http://article.sciencepublishinggroup.com/pdf/10.11648.j.jb.20180202.17.pdf

Quality Assessment of Water Melon ( Citruluslanatus ) Wine Produced Using Saccharomyces cerevisiae Isolated from Palm Wine

Roselle (Hibiscus sabdariffa) grows abundantly in some parts of Nigeria and the plant has high nutritional value to all ages. Over the years, Nigeria has depended on imported wines to satisfy the demands for wine consumption by her citizens and this has placed huge economic burden on her economy. Hence, the need to exploit the commercial availability of Hibiscus sabdariffa for wine production. This study was aimed at comparative evaluation of red wine produced from Hibiscus sabdariffa L. and Citrus sinensis juice using Saccharomyces cerevisiae isolated from palm wine Original Research Article Ire et al.; SAJRM, 8(2): 33-49, 2020; Article no.SAJRM.63663 34 and brands of commercial wine. The Roselle calyx extract and sweet orange juice in the ratio of 3:1 was inoculated with the palm wine yeast and allowed to ferment for 14 days at 28±2°C. Physicochemical and microbiological parameters of the fermenting ‘must’ were monitored at intervals using standard methods. Culturable microorganisms was not detected in the ‘must’ at Day 0, but only yeast cells which have a mean count of 2.77 x 10 Cfu/ml and 2.25 x 10 Cfu/ml were present in the fermenting ‘must’ at Day 7 and 14, respectively. There were significant differences (p<0.05) among the parameters monitored in this study except pH and specific gravity (SG) of the fermenting ‘must’. The data obtained demonstrated that there was a decline in pH, reducing sugar, and SG of the fermenting ‘must’ which ranged from 3.8-3.5, 23-2.10 g/L and 1.08-1.00 o Brix % w/w, respectively. However, this study reported increase in alcohol content (0 10.87% v/v), titratable acidity (0.45 0.68 g/mL), and temperature (26.0 30.7°C) during the fermentation of the ‘must’. The wine produced had a bright red colour, pH of 3.5, alcohol content of 10.87% v/v, SG of 1.00 Brix % w/w, and titratable acidity (TA) of 0.68%. The outcome of this study indicated that the wine produced is slightly more preferable than some commercialized brands of wine based on sensory scores. Since, the alcoholic beverage developed during fermentation process is in generally of acceptable quality as a good table wine thus, it can be concluded that our wine is a good product recommendable.

/pdf/comparative-analysis-of-red-wine-produced-from-hibiscus-35gx02iagr.pdf

Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

http://www.cell.com/article/S240584402304118X/pdf

Microbial, physicochemical and proximate analysis of Tej collected from Amhara regional state of Ethiopia

Physicochemical, sensory and microbiological quality of table wine produced from coconut, water, honey and zobo. Coconut water was collected and mixed with Zobo at a ratio of 5:1 and with honey also at 5:1 ratio. The various mixtures were fermented with wine yeast at room temperature (28±2 °C) for 7 days to produce table wine. There was no significant difference (P>0.05) in the fat, protein, ash and Carbohydrate content of all the wine samples, including control (commercial red and white table wines). Total Acid and alcohol content ranged from 0.576–0.921% and 5.87-11.50%, respectively. Sugar content ranging from 11.00-12.00%, however, difference in sugar content of all the wine samples were not statistically significant (P>0.05). The specific gravity of the coconut wines was significantly (P<0.05) higher than those of the control (commercial red and white wine). Total yeast count (TYC) on the fresh wine after 7 days’ fermentation period ranging from 7.66 Log10 CFU/ml to 8.91 Log10CFU/ml, with sample CWHN (coconut water and honey wine without yeast) given significantly (P<0.05) higher value of 8.91 Log10CFU/ml. Total bacteria count (TBC) on the aged wine (after 21 days of storage) ranged from 5.145 Log10CFU/ml to 6.230 Log10CFU/ml with sample CWH (coconut water and honey) wine given significantly higher value of 6.23 Log10CFU/ml. The taste of sample CWZ compared favourably with those of the commercial red and white wines. Sample CWZ (coconut/zobo wine) received equal overall acceptability with the commercial table wines.

/pdf/physicochemical-sensory-and-microbiological-quality-of-table-4x7a9h6nxj.pdf

O. M. Akusu

Papers

Physicochemical, Sensory and Microbiological Quality of Table Wine Produced from Coconut water, Honey and Zobo