Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae

Abstract

Abstract:Honey is a high-sugar jelly-like substance produced by bees from flower nectar, and coconut milk is the creamy (rich in fat and minerals) extract of coconut meat (endosperm). Studies on honey-fruit wines are scant, and mostly documented in unpublished or personal blogs. This study produced honey-coconut wine using Saccharomyces cerevisiae. Honey slurry (HS, a 100% diluted honey) was mixed with undiluted coconut milk (CM) at varying ratios to obtain six wine (W) versions (HS:CM) designated as WA (1:1), WB (1:2), WC (2:1), WD (3:1), WE (1:3), and control was coded as CTRL (1:0). Each version (1800 mL) was inoculated with 200 mL (~6.0 log10 cfu/mL) of S. cerevisiae, fermented (25 ± 2 • C) for 60 days, degassed and agitated every 2 days, pasteurized to stop fermentation, and clarified by siphoning the supernatant. Irrespective of the wine version, the optimum range of microbial growth and duration for HS-CM wines were 8.1-8.2 log10 cfu/mL and 25-30 days respectively. Most enological (pH, total acidity, and free SO 2 ) and physicochemical (temperature and fermentation velocity) parameters were relatively stable across all wine versions. However, fermentative capacity and degree, and alcoholic and caloric contents were proportional to the quantity of HS. Sensory rating of wines by 50 assessors were in the decreasing order of CTRL > WC > WD > WA > WE > WB. Conclusively, honey-coconut wines are acidic wines and could be dry or semi-sweet wines, low to high alcoholic wines, or very low to moderate caloric wines, depending on the quantity of honey added. This study observed a correlation of more than 95% precision between wine compositions (HS:CM) and wine qualities (alcoholic and caloric contents). Thus, models of enological parameters would enhance HS-CM winemaking process.

Wine Produced From Fermentation of Honey Slurry and Dates Palm Fruit Juice Blend Using Saccharomyces cerevisiae Isolated From Palm Wine

“…The wine was pasteurized (60°C) for 15 minutes to stop fermentation. Clarified wine (by siphoning supernatant of wine sediment into a clean bottle) were stored in 100ml glass vessels seeded with 5mL of citric acid (0.02w/) solution to limit bacterial growth as described by Balogu and Towobola (2017).…”

“…Specific gravity (SG) of the produced wine was determined by measuring 50ml of the wine sample into a measuring cylinder at 20°C, and a hydrometer was drop into it to determine the specific gravity with appropriate temperature corrector factor (Balogu & Towobola, 2017).…”

“…Nutritional proximate composition of HS and DF mixtures was analyze with Association of Office Analytical Chemist (AOAC) method and Selected parameters (titratable acidity pH, and temperature ) was detected using the method of Association of Official Analytical Chemist (AOAC) method with slight modification as describe by Balogu et al (2016). Ambient temperature and pH was determined with a dual pH and temperature portable digital device (Jenway 3510, Camlab, UK).…”

“…It is a rich source of vitamins, many essential amino acid, minerals, fatty acid and others; however other fruits with same characteristics have been discovered and used effectively for wine production (Awe, 2011). Across the globe (Europe, America Australia, Asia and currently, Africa), wine making processes are popular (Balogu et al, 2016). fruit meads from mixture of honey with fruit and vegetable such as apple, banana, berry, soya, grape, etc.…”

Nutritionally Improved Corn Mill Waste (Chaff) with Microbial Protein: An Economic Alternative for Poultry Feed

“…Titratable acidity of the fermented slurry was determined according to method described by [15]. For each assessment, 10 mL of the samples was titrated drop by drop with 0.1M NaOH to pH 7.1, (Hana meter HI-1221, 2009).…”