Production of Wine from Fermentation of Grape (Vitis vinifera)  and Sweet Orange (Citrus seninsis) Juice using Saccharomyces cerevisiae  Isolated from Palm Wine

Mathew, Bobai; Datsugwai, Mohammed Sani Sambo; David, Emmanuel Silas; Harriet, Ugboko

doi:10.20546/ijcmas.2017.601.103

Cited by 2 publications

(3 citation statements)

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“…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: 88%

“…In a related study, Okoro [34] reported a similar trend in the fermenting 'must' in the course of producing red wine from Roselle and pawpaw using palm wine yeast which ranged from 22.1-7.2 o Brix % (w/w) whereas the specific gravity of the final product was 5.1 o Brix % (w/w) after ageing for 30 days. [36] also reported a decrease in specific gravity from 1.086 to 1.000 in the fermenting 'must' which involved using sweet orange juice for the production of orange wine. This result is in agreement with the findings reported in this study.…”

Section: Discussionmentioning

confidence: 99%

“…Recent improvements in the preparation of zobo drink involves the addition of natural sweeteners such as pineapple juice, orange juice or any other additive of choice to a drink which typically has a sharp sour taste [33]. Although [18,[34][35][36], and few other researchers have produced table wines of good quality using either sweet orange juice or extract from H. sabdariffa (zobo drink) in combination with other fruit juices using palm wine yeast (S. cerevisiae). To the best of our knowledge, this study is the first to produce wine from sweet orange juice and extract from H. sabdariffa (zobo drink) using S. cerevisiae isolated from palm wine.…”

Section: Introductionmentioning

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: 88%

Section: Discussionmentioning

confidence: 99%