Wine Production from Mixed Fruits (Pineapple and Watermelon) Using High Alcohol Tolerant Yeast Isolated from Palm Wine

Okeke, Bc.; Agu, Kingsley Chidozie; Uba, P.O.; Awah, N.S.; Anaukwu, Chikodili Gladys; Archibong, E. J.; Uwanta, L.I.; Ezeneche, J.N.; Ezenwa, C.U.; Michael, Orji

doi:10.13189/ujmr.2015.030401

Cited by 11 publications

(6 citation statements)

References 9 publications

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“…The result obtained from this study shows that yeast isolated from palm wine was S. cerevisiae. It is in agreement with earlier studies which involved the use of S. cerevisiae isolated from fresh palm wine to ferment fruit juice into wine (Okoro, 2007;Ogodo et al, 2015;Okeke et al, 2015;Hafsat et al, 2015;Nwinyi and Hassan, 2021). A slight increase in population of S. cerevisiae during fermentation of watermelon-sugarcane 'must' is an indication that metabolizable nutrients in the medium were low.…”

Section: Discussionsupporting

confidence: 91%

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

Edmond,

Ndukwe,

Ihuoma

2024

Afr. J. Biotechnol.

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Clarification of wine is aimed at improving the quality of the product by removing haze. In this study, the effect of two clarification methods namely membrane filtration technique and the use of Keiselguhr diatomaceous earth powder on the physico-chemical and sensory attributes of wine produced using sugarcane (Saccharum officinarum L) and watermelon (Citrullus vulgaris L) juice blended in the ratio 1:1 (v/v) and fermented by Saccharomyces cerevisiae isolated from palm wine was determined. Sugarcane-watermelon wine not clarified was the control. Physicochemical analysis of the wine at 0 h indicates the following: sugar (10.73 °Brix), specific gravity (1.043 kg/m 3 ), pH (3.9), alcohol content (5.9%), titratable acidity (0.720 g/l), turbidity (94.32 NTU) and colour intensity (0.892 nm). During maturation of wine, the sugar content, specific gravity, pH, alcohol content, titratable acidity, turbidity and colour intensity of the samples clarified by membrane filtration/diatomaceous earth powder at 72 and 336 h were 6.

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Section: Discussionsupporting

confidence: 91%

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

Edmond,

Ndukwe,

Ihuoma

2024

Afr. J. Biotechnol.

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“…As shown in Figure 1E, the pH of the wines by the two strains increased slightly after fermentation, ranging from pH 3.5-3.9. Similar results in papaya wines were published by Lee et al (2010; 2013) found in durian wine and Chen and Liu (2014) for lychee wine In addition, the total acid content remained relatively constant during fermentation (0.11-0.12%) (Fig 1D), which was similar to previous results reported by Okeke et al (2015), who found during the fermentation period, the pH of mixed pineapple and watermelon wine was in the acidic range, which was also similar to research published by Balogun et al (2017). As the result, the pH values of the wines were correlated with total acidity values.…”

Section: Microbiological and Chemical Parameterssupporting

confidence: 91%

Evaluating the Volatile Compounds During Alcoholic Fermentation of Different Saccharomyces Cerevisiae Strains in Mixed Juices of Cashew Apple and Longan

Sanoppa

2021

J microb biotech food sci

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The purpose of this research was to evaluate the microbiological, chemical, and volatile compounds of mixed juices comprised of cashew apple and longan fermented with two yeast strains of Saccharomyces cerevisiae (C12 and EC1118). The two fermentations in the mixed juices were similar physicochemical parameters (the growth of yeast, pH, total acidity, total soluble solids, and total sugar). The most abundant of the volatile compounds in these wines were ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate, ethanol, isobutanol, isoamyl alcohol, 2-phenylethanol, β-ocimene, and acetic acid. Seven volatile compounds in the wines had odor activity values (OAVs) higher than 1, and also were selected and quantified (ethyl octanoate, ethyl hexanoate, ethyl decanoate, isoamyl acetate, isoamyl alcohol, 2-phenylethanol, and linalool). Ethyl octanoate (fruity, floral, and pineapple) had the highest OAVs in both of the mixed juices fermented with the yeast strains C12 and EC1118. The S. cerevisiae strain EC1118 can significantly produce the highest total volatile contents (359.23 mg/L), and we also found a higher level of total ester (95.50 mg/L) in the wines. Additionally, the S. cerevisiae strain EC1118 can provide a higher content of fruity aroma in wines, as indicated by the calculation of OAVs. The sensory analysis of the wines was acceptable to all the panelists, who gave color, clarity, taste, flavor, and overall acceptance scores as “like slightly” to “like moderately.”

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“…This accounts for their highly perishable nature and short shelf life under normal storage conditions [14]. "This high moisture content makes the beverage suitable as a refreshing and thirst-quenching product which qualifies it as a good beverage" [15]. This high moisture content was similar to the results 2018), also recorded a moisture content of 70.94% in their study [16].…”

Section: Discussionsupporting

confidence: 66%

Proximate Composition of Banana and Pineapple Wine Fermented by Meyerozyma guilliermondii and Pichia guilliermondii

Alabere

Adebayo-Olajide

2022

MRJI

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Wine is an alcoholic beverage produced from juices of a variety of fruits by the fermentative action of microorganisms. There is a quest for alternative sources of must for wine fermentation, however, the proximate composition should be known to ascertain how nutritious it is. The study was thus aimed at determining the proximate composition of the wines fermented by Meyerozyma guilliermondii and Pichia guilliermondii. Two isolates identified as Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S were used for the fermentation of the substrates obtained from a mixture of pineapple and banana pulp. The fermentation process was for 28 days, followed by a series of racking, clarification, and aging process which was for 2 months. The fermentation process comprised two setups: one was fermented by Meyerozyma guilliermondii strain 1621 and the other by Pichia guilliermondii strain PAX-PAT 18S. The process was monitored and the proximate analysis of the wines was ascertained. The wine produced by Meyerozyma guilliermondii strain 1621 had a moisture content of 82.56 %, ash content of 1.41 %, fat content of 0.08 %, protein content of 1.43%, and carbohydrate content of 9.77%. The wine produced by Pichia guilliermondii strain PAX-PAT 18S had a moisture content of 79.51%, ash content of 1.19%, fat content of 0.15%, protein content of 0.49%, and carbohydrate content of 10.49%. Although this study is not exhaustive, it shows that wines with good nutritional composition can be successfully produced using Meyerozyma guilliermondii strain 1621 and Pichia guilliermondii strain PAX-PAT 18S.

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Wine Production from Mixed Fruits (Pineapple and Watermelon) Using High Alcohol Tolerant Yeast Isolated from Palm Wine

Cited by 11 publications

References 9 publications

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

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

Evaluating the Volatile Compounds During Alcoholic Fermentation of Different Saccharomyces Cerevisiae Strains in Mixed Juices of Cashew Apple and Longan

Proximate Composition of Banana and Pineapple Wine Fermented by Meyerozyma guilliermondii and Pichia guilliermondii

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