Wine Production from Apple (Malus pumila) Using Yeast Isolated from Palmwine

Abstract

The study was aimed at the production of apple (Malus pumila) fruit wine with the use of yeast Saccharomyces cerevisiae isolated from palm wine. Both primary and secondary fermentation of the apple lasted 28 days. Aliquot samples were removed and used daily from the fermentation tank for analysis of alcohol content, specific gravity, pH, titratable acidity, and reducing sugar using standard procedures. During fermentation, pH of the fruit must range from 5.0 to 3.2. There was an increase in alcohol content, which was observed with time. Finally at the end of the 28th day’s fermentation, the alcohol concentration in the fruit wine was observed to be 3.2%. Also titratable acidity concentration of the wine shows steady increase with time throughout the fermentation period. This study has revealed that much acceptable wine with quality could be produced from apple with Saccharomyces cerevisiae isolated from palm wine. Sensory evaluation results showed there were no significant differences (p > 0.05) in flavor, taste, clarity and overall acceptability between apple wine and a reference wine. The apple wine was generally accepted.

Volatilomics of Fruit Wines

“…Apple wines and ciders obtained through apple fermentation are particularly popular in Europe, North America, and Australia. The ethanol content of wines and ciders varies, with ciders usually containing less than 8.25% and apple wines containing more than 8.25% [ 82 , 83 , 84 , 85 , 86 ]. The production of apple wines is similar to that of grape wines and involves several stages, including fruit maceration, pressing, must fermentation with malolactic fermentation, ageing and stabilisation, and bottling [ 83 , 87 , 88 , 89 ].…”