Development of low-alcohol durian wine

Compared with standard wines, low-alcohol wines may have several social and health benefits. Innovative production processes have led to high-quality light wines. It is, however, unclear how consumers perceive and consume these alcohol-reduced wines. The current study aimed to investigate how people evaluate low-alcohol wine (Sauvignon Blanc) and if the reduction in alcohol and the information that a wine is low in alcohol influences consumption. Randomised controlled trial (RCT). Participants were invited to a wine tasting and randomised into one of the three conditions: they either tasted a 'new white wine' (12·5 % alcohol content), a 'new low-alcohol white wine' (8·0 % alcohol content) or they tasted the low-alcohol wine but were not aware that the wine was reduced in alcohol (low-alcohol, blinded). Ninety participants (42 % male, mean age = 41 (sd 14) years). Mean comparisons showed similar ratings for the low-alcohol conditions and the standard alcohol condition (mean > 5·6/7). The mean consumed amount across all conditions did not differ (162 (sd 71) ml, (F2,86 = 0·43, P > 0·05)), hence people who tasted the low-alcohol wine consumed approximately 30 % less alcohol. However, participants were willing to pay more for the normal wine compared with the low-alcohol wine, (F2,87 = 3·14, P < 0·05). Participants did not alter their drinking behaviour in response to the reduced alcohol content, and the low-alcohol wine was perceived positively. There might be an emerging market potential for wine of reduced alcohol content, but consumers may not be willing to pay the same price as for the standard wine.

The present research work entitled “Standardization of pomegranate (Punica granatum L.) wine with different levels of sugar concentration”, the study was conducted in Completely Randomized Design (CRD) with 5 treatments replicated four times. The treatments were T1 Pomegranate juice (500 ml) + 20 0brix + wine yeast (0.133%), T2 Pomegranate juice (500 ml) + 25 0brix + wine yeast (0.133%), T3 Pomegranate juice (500 ml) + 30 0brix + wine yeast (0.133%), T4 Pomegranate juice (500 ml) + 35 0brix + wine yeast (0.133%), T5 Pomegranate juice (500 ml) + 40 0brix + wine yeast (0.133%) Total soluble solids, pH and Specific Gravity decreased while the alcohol content, Acidity and the Sensory Qualities increased with increasing length of fermentation. From the above treatments, it is concluded that treatment T3 was found superior in respect of the parameters like Total Soluble Solids, Acidity, pH, Alcohol content, Specific gravity. With respectively Colour and Appearance, Taste, Aroma and Overall acceptability also T3 was found the best. In terms of cost benefit ratio and the highest net return, Cost Benefit Ratio was found in T3. Since Pomegranate contains good sugar proportion which makes it suitable for wine making, the production of wine from this fruit can help increase wine variety and reduce post-harvest losses. This study showed that acceptable wine can be produced from Pomegranate using yeast especially Saccharomyces cerevisiae.

The determination of ethyl alcohol concentration in body fluids is an important investigation in forensic practice. To avoid postmortem changes in blood alcohol concentration, the test substance must be transported in special media enriched with sodium fluoride or potassium oxalate. When interpreting changes in concentrations in the body, it is important to assess not only the blood but also other body fluids or tissues. A retrospective study was conducted from 2016 to 2023, evaluating data from nonconsecutive 378 autopsies from the State Forensic Medical Service of Lithuania. The study analyzed ethyl alcohol concentrations in blood, urine, muscle and bile. Toxicological data were processed using R commander statistical software. The study aimed to assess the changes, patterns, and correlations of ethyl alcohol concentrations in different body fluids after death. When the ethyl alcohol concentrations of the different body fluids from the autopsies were evaluated, the urine ethyl alcohol concentration was in 86% cases higher than the blood ethyl alcohol concentration, with a mean difference of 0.51‰. There is a strong correlation between blood and urine ethyl alcohol concentrations, r = 0.93, p < 0.05. The ethyl alcohol concentration in muscle was 75% higher than in blood with a mean difference of 0.06‰. Ethyl alcohol concentration in bile was 90% higher than in blood with a mean difference of 0.14‰. The difference between ethyl alcohol concentrations in bile and muscle was not significant, with a mean difference of 0.07‰. In addition to blood and urine, muscle and bile samples may be taken at autopsy to detect ethyl alcohol. The results of the study show that there may be differences in the levels of ethyl alcohol in different body fluids after death. These data are therefore important for the assessment of ethyl alcohol concentrations in both clinical and forensic practice.

Exploring the potential of wild date palm (Phoenix Sylvestris L. Roxb) fruits for vinegar production in Bangladesh

Wine is called as a functional fermented food as it shows several health benefits. This fermented undistilledalcoholic beverage is produced by anaerobic fermentation of grape sugars to ethanol by the wine yeast. Inthis study, roselle (Hibiscus sabdariffa) and peppermint (Mentha piperita L.) extract were used for makingthe wine along with main ingredients to obtain nine variations of wine. All the ingredients are best knownfor their medicinal and nutritional benefits. Baker’s yeast (Saccharomyces cerevisiae) was used for thefermentation process. Each variation along with the standard red wine (control) was fermented for 28 days.Characterization properties like pH and Total Soluble Solids were measured and observed weekly. After 28days, sensory evaluation was conducted for the developed variations. The results showed that the variationswith 10% of roselle were found to be the most accepted and amongst them, red wine with 10% roselle and6% of peppermint extract (V2T3) was the best selected one by sensory panelists. The final products for allthe variations and control were tested to measure their pH, specific gravity, alcohol content and vitamin C.The pH, specific gravity and alcohol by volume (%) of the most accepted variation (V2T3) were 2.96, 1.006and 10.73% respectively. The results indicate developed red wine was accepted by the panelists.

A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use in wine making compared to free yeast. Rehydrated active dry yeast was encapsulated in a 2% sodium alginate solution, cross linked with different molar concentration of CaCl2 solution (0.1, 0.2, 0.3,0.4 and 0.5M) for 30 minutes. The molar concentration with minimum cell leakage (0.2M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physico-chemical properties; total soluble solids (T.S.S.), acidity and pH of red and white grapes were analyzed and were found to be 16.4±0.10oBx, 0.38±0.02% and 3.90±0.02 for white grapes and 19±0.15oBx, 0.64±0.01% and 3.1±0.10 for red grapes. During the fermentation process in both wines, a gradual reduction in T.S.S. was noted while an alternate of increase and decrease trend in acidity was noted which finally stabilized after 12 days. The final T.S.S. of wines was not significantly different for yeast types but higher values were noted for red wine (FY, 7.11±0.26 &amp; EY, 7.33±0.19) than for white wine (FY, 6.1±0.10 &amp; EY, 6.2±0.10). Similar trend was noted for final acidity of red wine (FY, 0.83±0.01 &amp; EY, 0.84±0.02%). Though, no significant effect of yeast type on alcohol production was noted, the average alcohol content of red (FY, 13.22±0.26% &amp; EY, 13.72±0.44%) and white (FY, 9.21±0.21% &amp; EY, 9.64±0.38%) wine were found to be significantly different. However, wine prepared from EY was less turbid (Red wine, 95 NTU &amp; White wine, 140 NTU) and had higher clarity (L*) than wine from FY. So, from this study it was concluded that encapsulating wine yeast does not affect its fermenting capability but will aid in production of less turbid wine which will definitely simplify the filtration process.

Cactus pear fruits are rich in phytochemical compounds. They are dominant in the Kenya’s Arid and Semi-Arid [ASAL] areas due to their adaptation to prolonged drought. However, processing technologies to utilize these fruits in making consumer acceptable, therapeutic and quality products are almost non-existent in Kenya. This study sought to process the cactus fruits from Laikipia and Baringo to a high quality and acceptable red wine using Saccharomyces cerevisiae [Wine yeast BV818 and Baker's yeast] as fermentation factors. It incorporated a completely randomized study design to assess the wines' physicochemical parameters and a 7-point hedonic scale for sensory evaluation. Total soluble solids and pH were monitored over 24 days after which the wines were evaluated for sensory acceptability, color and phytochemical compositions. There were significant [p&lt;0.05] differences in sensory parameters between the fruit wines, with Laikipia-made wines more accepted [5.28-5.46] and with higher scores in color [6.06-6.21], mouthfeel [5.39-5.42] and astringency [5.13-5.31] compared to Baringo-made wines that ranged between 5.33-6.04 for color, 4.64-5.29 for mouthfeel and 4.56-5.23 for astringency. Laikipia-made wines had a higher redness value [7.00-8.83] than Baringo ones [5.50-7.33]. Wine yeast [BV818], produced a higher alcohol content that ranged 14.08-14.17 % though not significantly [p&gt;0.05] different to ones fermented by bakers' yeast [13.67-13.92. The pH, titratable acidity [T.A] and Total soluble solids [TSS] levels for the wines ranged at 4.1 -4.4, 0.8-1.4 g 100-1 L and 6.8-7.30 brix respectively. Vitamin C levels ranged [519.16-1078.91 mg 100-1 g], free phenolics [180.79-285.10 mg GAE 100-1 g] and flavonoids levels [179.26 – 242.46 mg CE 100-1 g]. The findings on high phytochemical compounds, average overall acceptability [5.17], and alcohol percentage within still table wines [6.5-16.5%] range maps cactus fruits as an alternative fruit for red wines in the local markets and indicate their potential in commercial utilization in the food industry. Key words: Cactus, fermentation, phytochemicals, wine, alcohol levels, Laikipia, Baringo, acceptability

Aims: This study investigated the fermentation potential and physicochemical characteristics of cherry wine produced using Saccharomyces cerevisiae isolated from naturally fermented palm wine, with comparisons drawn against standard values for fruit-based wines. The study also aimed to evaluate the yeast’s sugar fermentation capability and the nutritional and antioxidant properties of the resulting cherry wine. Study Design: A laboratory-based experimental design was adopted, incorporating statistical analyses to monitor microbial load, fermentation progress, and proximate composition changes over time. Place and Duration of Study: Microbiology Laboratory, Kwara State University, Malete, Kwara State, Nigeria from March 2025 to April 2025. Methodology: Fresh cherry fruits were procured from the Malete market in Kwara State, Nigeria, while yeast for fermentation was isolated from freshly tapped palm wine. Yeast isolation was conducted using Potato Dextrose Agar (PDA) prepared and sterilized under standard conditions, with isolates characterized morphologically, microscopically, and biochemically through sugar fermentation tests. Cherry fruits were washed, peeled, deseeded, blended, and treated with sodium metabisulfite before fermentation. A yeast starter culture of Saccharomyces cerevisiae was reactivated and inoculated into the prepared cherry must, supplemented with nutrients such as sugar, potassium phosphate, ammonium sulfate, citric acid, and magnesium sulfate. Fermentation was monitored daily for physicochemical changes, including pH, specific gravity, total soluble solids (°Brix), titratable acidity, and alcohol content. Proximate analyses of the final product measured moisture, ash, crude fiber, crude protein, and fat content. Microbiological safety was assessed by bacterial enumeration and coliform detection. Antioxidant properties of the cherry wine were evaluated DPPH free radical scavenging assay, hydrogen peroxide scavenging assay, ferric reducing antioxidant power (FRAP), and nitric oxide scavenging assay. Sensory evaluation was conducted comparing the fermented cherry wine with a commercial wine. Results: The isolated Saccharomyces cerevisiae from palm wine demonstrated effective fermentation of cherry must, characterized by a progressive decline in specific gravity (from 1.085 to 1.070) and pH (from 3.5 to 3.1), alongside an increase in alcohol content from 0.31% to 6.32% v/v over 9 days. Total soluble solids decreased while titratable acidity showed a consistent decline. Microbiological analysis confirmed the absence of Staphylococcus spp., E. coli, and coliforms, indicating the microbial safety of the wine. Proximate analysis showed that cherry wine had higher moisture and carbohydrate content but lower ash, protein, fat, and fiber compared to fresh cherry fruit. Antioxidant assays revealed moderate activity (50–58%) across DPPH, nitric oxide, FRAP, and hydrogen peroxide scavenging tests. Sensory evaluation showed that while the commercial wine was rated higher overall, the cherry wine received favorable scores in taste and aroma. Conclusion: The study demonstrates that Saccharomyces cerevisiae isolated from palm wine effectively ferments cherry must into a safe, nutritious, and sensorially acceptable wine. The findings support the potential for local production of cherry wine with desirable quality attributes using native yeast isolates.

The study was conducted in Completely Randomized Design with eight treatments replicated three times. The treatments were T1 (Indian olive 500 g +250 ml water +150 g sugar), T2 (Indian olive 500 g +250 ml water +200 g sugar), T3 (Indian olive 500 g +250 ml water +250 g sugar), T4 (Indian olive 500 g +250 ml water +300 g sugar), T5 (Indian olive 500 g +250 ml water +150 g sugar +1.5 g yeast), T6 (Indian olive 500 g +250 ml water +200 g sugar +1.5 g yeast), T7 (Indian olive 500 g +250 ml water +250 g sugar +1.5 g yeast) and T8 (Indian olive 500 g +250 ml water +300 g sugar +1.5 g yeast). Total soluble solids, pH and specific gravity decreased while alcohol content, acidity and sensory qualities increased with increasing length of fermentation. From the above experiment, it is concluded that treatment T5 was found superior in respect to parameters like total soluble solids, pH, acidity, alcohol content, and specific gravity. Whereas the highest score for organoleptic parameters like color and appearance, aroma, taste, and overall acceptability were recorded in T6. Treatment T6 also recorded highest in terms of gross return, the net return and cost-benefit ratio. Since Indian olive contains numerous nutritional and medicinal properties and is still underutilized, the production of cider from this fruit can to help reduce post-harvest losses and help in value addition of this crop. This study showed that acceptable cider can be produced from Indian olive using yeast (Saccharomyces cerevisiae).

This study was applied to investigate the effect of different concentration of ethyl alcohol on seminiferous tubules in adult male rabbits . the study was conducted on the eighteen mature male rabbits were divided randomly into three groups ,each group have six animals first and second treated group were injected subcutaneously (S/C) four milliliter ethyl alcohol (15%), eight milliliter ethyl alcohol (25%) respectively for period (six) weeks as one dose every 48 hours, The third group was the control which treated with distil water at the same doses of treated groups . The result showed :-1.First group was revealed increase in mean diameter of seminiferous tubules (250.75 ± 7.8) micrometer, and decrease in testosterone level ( 18.85 ± 10.52) microgram/milliter. as compared with the control group(distil water).2. The first and second treated groups were observed impairment in spermatogenic process due to reduction of the testosterone level.3. Significant increase (P&lt;0.05) in the mean diameter of seminiferous tubules in the second treated group that reached to ( 280 ± 6.85) micrometer. when compared with control group.4.Degenerative changes and necrosis were occurs in the spermatogenic cells in the first and second treated groups when compared with control group.

Low- and reduced-alcohol beverages become increasingly popular in many countries with different factors driving a change in the beverage market. The aim of the current narrative review is (a) to provide an introduction on low-alcohol wine, and (b) to provide an overview of the literature on research that investigated perception and behaviour related to low-alcohol wine consumption. Wines with reduced alcohol content can be an interesting product for a variety of stakeholders and may offer benefits for consumers while having the potential to reduce alcohol consumption and therefore contribute to the reduction of alcohol-related harm. Additional research and marketing efforts are needed to further increase awareness of the availability and quality of these products.

Wine from sapota (Achras sapota Linn.) fruit was prepared by fermenting with wine yeast (Saccharomyces cerevisiae) to preserve the nutritional, antioxidative and functional properties of the fruits. The wine had the following proximate compositions: total soluble solids, 2.38°Brix; total sugar, 3.28 g/100 ml; titratable acidity (TA), 1.29 g tartaric acid/100 ml; pH, 3.02; total phenolics, 0.21 g/100 ml; β-carotene, 22 μg/100 ml; ascorbic acid, 1.78 mg/100 ml; lactic acid, 0.64 mg/100 ml; and ethanol content, 8.23% (v/v). The sapota wine had a 2,2-diphenyl-1picryl hydrazyl (DPPH)-scavenging activity of 46% at a dose of 250 μg/ml. Infrared spectroscopy revealed the presence of alcohols, phenols, anhydrides, amides, esters and alkenes in the sapota wine. Principal component analysis (PCA) reduced the 10 original analytical and proximate variables (total soluble solids, total sugar, TA, pH, phenol, β-carotene, ascorbic acid, lactic acid, ethanol and DPPH-scavenging activity) into four independent components, which accounted for 87.55% variations. Sensory evaluation was carried out by 16 panellists on various attributes like taste, aroma, flavour, colour/appearance and aftertaste. The results showed that the flavour, taste and aroma of sapota wine was strongly liked by the panellists and there was no significant difference (p<0.05) between the two replicates for most sensory parameters.

Towards the microbial terroir and mixed starter cultures: The role of indigenous non-Saccharomyces yeasts in modern winemaking.

Objective: In this randomized controlled experimental study, it is aimed to evaluate the effect of different concentrations of ethyl alcohol solutions on bacterial growth Material and Methods: Alcohol solutions of different concentrations by volume were prepared as a preliminary process. Microbiological agar was used as the medium. As the third process, sterile Petri dishes were obtained, and the dishes to be used were labelled as dirty hand, ethyl alcohol solutions of 10%, 30%, 60%, 70%, 80%, and 96%. Results: It was observed that the count of colonies in petri dishes decreased visibly as the alcohol concentration increased. Approximately 74% reduction was observed in bacterial colonies between 10% ethyl alcohol to 30% ethyl alcohol. About 51% reduction was observed in bacterial colonies between 30% ethyl alcohol to 60% ethyl alcohol. As seen in the table, as the ethyl alcohol concentration increased, the count of colonies detected decreased and eventually vanished with 70% ethyl alcohol. Conclusion: The lowest and most effective ethyl alcohol concentration was found to be 70%. As a result of the research, we think that observing bacterial growth at different alcohol concentrations with samples taken from different environments in future research will provide us with more data on the effect of disinfectants and antiseptics.

There are many health benefits associated with consumption of apples and fermented apple juice, such as apple cider and apple wine. As a result of several health claims associated with the consumption of apple wine, this study was conducted with a view of producing apple wine using S. cerevisiae isolated from indigenous Nigerian alcoholic beverages. The aim is to develop indigenous technology for the production of apple wine and, by extension, tropical fruit wines. During the fermentation of apple juice into wine, changes in pH, titratable acidity (TA), brix/acid ratio (B/A), ascorbic acid (AA), total soluble solids (TSS), reducing sugars (RS), total sugars (TS), alcohol content (AC) and yeast count (YC) were determined using standard methods. The apple wine produced was rated by taste panelists using a 9-point hedonic scale. The following result ranges were obtained: pH (3.49–4.02), TA (18.0–43.2mg/ml), B/A (0.221–0889), AA (4.90–74.51mg/ml), TSS (9.0–18.0 mg/g), RS (0.260–0.347 mg/ml), TS (0.023–0.07mg/ml), AC (0.0–10.2%) and YC (7.40–11.99 log10cfu/ml). The sensory evaluation scores are appearance (7.14–7.71), flavor (6.71–8.00), mouth feel (7.00–8.00), taste (7.00–8.00) and overall acceptability (7.04–7.89). The apple wine that was fermented with Saccharomyces cerevisiae PAW02 (sample A) received the highest scores for flavor (7.8), mouth feel (8.00), taste (8.00) and overall acceptability (7.82). This sample also had the highest alcohol content of 10.2%. Therefore, this yeast strain (S. cerevisiae PAW02) could be explored for industrial production of alcoholic beverages from apples (apple wine).