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

Abstract

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 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 104 Cfu/ml and 2.25 x 104 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 oBrix % 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 oBrix % 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.

The effect of clarification methods on quality attributes of sugarcane-watermelon wine fermented by palm wine yeast (Saccharomyces cerevisiae)

“…It could be attributed to formation of acetic acid by acetic acid bacteria in the clarified wine samples. The possible release of CO2 which forms a weak acid in the wines is a contributory factor to reduction in pH reported in this study (Ire et al, 2020). At 0 h, the pH of the clarified wines was 3.9.…”

“…So, the wine samples clarified using Keiselguhr diatomaceous earth powder and membrane filtration and the control are table wines. According to Ire et al (2020), titratable acidity of wine influences its sensory attributes. Low pH and high titratable acidity are conditions that give competitive advantage to fermentative yeasts in their natural environment.…”

“…Wine, also called fruit wine is an undistilled alcoholic beverage. A situation whereby grape is not used to produce wine, it is a convention to add the name of the fruit eventually used when the product is being referred to (Swami et al, 2014;Ire et al, 2020;Kantiyok et al, 2021).…”

“…Watermelon red, cashew, banana, guava, pawpaw, orange, pineapple, mango and watermelon wines of acceptable quality were prepared by Djouldedarman et al (2010), Awe and Olayinka (2011), Idise and Odum (2011), Nikhanj and Kocher (2015), Umeh et al (2015), Patharkar et al (2017), Qi et al (2017), Ogodo et al (2018), and Zainab et al (2018), respectively. According to Ire et al (2020), any kind of fruit is suitable for the production of wine. Vegetables such as fluted pumpkin (Telfairia occidentalis) leaves and cucumber (Cucumis sativus L.) have also been used to produce wine of acceptable quality (Ebana et al, 2019).…”

“…Intake of wine is healthy for the skin. Wine could also play a role to prevent blindness (Fehér et al, 2007;Wurz, 2019, Ire et al, 2020. However, too much consumption of wine could damage cellular processes responsible for bone tissue formation and the long-term effect is fractures occurring at high frequency (Oladipo et al, 2014).…”