Production and Evaluation of Table Wine Using Two Different Varieties of Pawpaw (Carica papaya)

Kiin-Kabari, D. B.; Igbo, Queen; Barber, Lucretia I.

doi:10.17265/2159-5828/2019.06.002

Cited by 3 publications

(14 citation statements)

References 17 publications

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“…Meanwhile, the results reported in this study showed that TA of the fermenting 'must' steadily increased from 0.45-0.68 g/mL within the 14 days fermentation period. According to Kiin-Kabari and Igbo [41], wine is supposed to have a titratable acidity within the range 0.5-1.0% and the wine produced in this study met this requirement.…”

Section: Discussionmentioning

confidence: 76%

“…Critically, the increasing concentration of alcohol in the fermenting 'must' most likely created an unconducive environment for microorganisms to thrive with the exception of yeast cells which decreased in population between Day 7 and 14 [12]. Bacterial growth was inhibited by alcohol by plasmolyzing the cell wall of the bacteria [41]. According to Mathew et al [36], the possible reasons for the decrease in population of yeast cells as reported in their study include high cell density, depletion of nutrients, suspected presence of toxic metabolic byproducts as well as rupturing of cell membrane of the yeast cells by increasing concentration of alcohol.…”

Section: Discussionmentioning

confidence: 99%

“…The results obtained from this study showed that reducing sugar of the fermenting 'must' decreased from 23 g/L to a lower concentration (2.10 g/L). According to Kiin-Kabari and Igbo [41], the decrease in sugar content as fermentation progressed could be attributed to microbial succession, available nutrients, sugar and alcohol which lead to acid production. Opara and Rexford [32] reported that reducing sugar of the fermenting 'must' during production of wine from Roselle drink (zobo) reduced from an initial concentration of 0.43 mg/ml to 0.176 mg/ml on the eleventh day of fermentation.…”

Section: Discussionmentioning

confidence: 99%

“…The method described by Kiin-Kabari and Igbo [41] was adopted with some modifications was adopted. The pasteurized 'must' was seeded with 10 ml yeast (S. cerevisiae) in a fermentation broth.…”

Section: Fermentation Processmentioning

confidence: 99%

“…The method described by Kiin-Kabari et al [41] was adopted. Exactly 1 ml of the fermenting 'must' was aseptically withdrawn from the fermenting flaks and diluted in 9 ml distilled water.…”

Section: Total Coliform Countmentioning

confidence: 99%

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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

Ire

2020

SAJRM

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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.

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Section: Discussionmentioning

confidence: 76%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Fermentation Processmentioning

confidence: 99%

“…The method described by Kiin-Kabari et al [41] was adopted. Exactly 1 ml of the fermenting 'must' was aseptically withdrawn from the fermenting flaks and diluted in 9 ml distilled water.…”

Section: Total Coliform Countmentioning

confidence: 99%

See 3 more Smart Citations

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

Ire

2020

SAJRM

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show abstract

Characterization of Bioactivity of Selective Molecules in Fruit Wines by FTIR and NMR Spectroscopies, Fluorescence and Docking Calculations

et al. 2023

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Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H NMR) spectroscopies were applied to characterize and compare the chemical shifts in the polyphenols’ regions of some fruit wines. The obtained results showed that FTIR spectra (1800–900 cm−1) and 1H NMR (δ 6.5–9.3 ppm) of different fruit wines can be used as main indices of the year of vintage and quality of fruit wines. In addition to the classical determination of antioxidant profiles and bioactive substances in wines, fluorometric measurements were used to determine the interactions of wine substances with the main human serum proteins. The results showed relatively high binding properties of wines with the highest one for pomegranate, followed by kiwifruit and persimmon wines. The interactions of vitamin C, catechin and gallic acid with human serum albumin (HSA) were also examined by docking studies. The docking calculations showed that gallic acid has a stronger binding affinity compared to catechin and vitamin C. The stronger binding affinity of gallic acid may be due to three hydrogen bonds and pi–pi interactions. The fluorescence and docking studies proved that only the bioactive compounds of wines and not the amount of alcohol have high binding properties to human serum proteins. The emphasis in this report was made on the utility of FTIR, NMR and fluorescence of wines as a mean of wine authentication and its fingerprint. The findings, based on polyphenols from fruits and fruit wines, their bioactivity and health properties, offer valuable insights for future endeavours focused on designing healthy food products.

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Production and Characterisation of a Novel Dasheen (Colocasia esculenta) Alcoholic Fermented Beverage

Jackson¹,

Maharaj²,

Dookeran³

2023

WIJE

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In this study, an alcoholic fermented beverage of acceptable quality characteristics was produced from two types of dasheen (Colocasia esculenta L. Schott) musts, A – boiled dasheen must and B – cooked dasheen with must, each at three total soluble solids (TSS) levels (18, 22 and 25 °Brix). Quality characteristics of pH, TSS, alcohol content, titratable acidity (TA), specific gravity (SG), and spectrophotometric, microbiological, and sensory evaluations were analysed in the fermented beverages. Fermentation caused pH, SG and TSS to decrease while simultaneously increased TA. Coliforms were not detected in any of the must and fermented beverage samples. The one-way ANOVA showed a significant difference (p<0.05) when the fermented beverage from musts A and B was compared on the final quality parameters of pH, SG, TSS, TA, a* component and sensory attributes (appearance, colour, taste, and mouthfeel). The beverage made from batch A, 25 °Brix was consumer acceptable based on sensory and physicochemical analyses with a pH of 3.12, SG of 1.0053, TSS of 10.13 °Brix, TA (% citric acid) of 0.75% and an alcohol content of 14.00 and 12.52% using the hydrometer and gas chromatography methods respectively. For the spectrophotometric analysis, the absorbance at 420 nm wavelength was 0.246 while the L* a* b* colour indices were 88.59, 0.13, and 1.36 respectively. The overall results indicate that this product can be beneficial to the Caribbean food and beverage industries. Keywords: Dasheen (Colocasia esculenta), alcoholic fermentation, sensory attributes, colorimetry, spectrophotometry, gas chromatography-flame ionisation detector

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Production and Evaluation of Table Wine Using Two Different Varieties of Pawpaw (Carica papaya)

Cited by 3 publications

References 17 publications

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

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

Characterization of Bioactivity of Selective Molecules in Fruit Wines by FTIR and NMR Spectroscopies, Fluorescence and Docking Calculations

Production and Characterisation of a Novel Dasheen (Colocasia esculenta) Alcoholic Fermented Beverage

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