Production, optimization, and characterization of sugarcane (Saccharum officinarum)–papaya (Carica papaya) wine using Saccharomyces cerevisiae

Abstract

An increase in demand for variety in wine has led to the use of sugarcane juice as an alternative substrate in production. Since the characteristic flavour and aroma of wine only emanate from fruits, blends of sugarcane (Saccharum officinarum) juice with different fruit juices are used as substrates for wine production. In this study, we produced wine and compared its total alcohol content and overall acceptability from blends of sugarcane juice with different fruit juices using the commercially available yeast Saccharomyces cerevisiae (EC1118). Among the blends of sugarcane–fruit juices screened, the sugarcane–papaya juice blend (60:40 v/v) was identified in the sensory analysis as a promising combination based on the total alcohol content and overall acceptability. The effect of fermentation conditions such as total soluble solids, temperature, and pH on the total alcohol content of sugarcane–papaya wine was investigated and the optimum fermentation conditions were determined using response surface methodology. The sugarcane–papaya wine fermented at optimum conditions, namely a temperature of 27.5 °C, pH of 4.5, and total soluble solids of 18 °Brix, exhibited high overall acceptability. All the physicochemical parameters of the wine obtained were in the standard range. The GC-HRMS analysis identified 12 volatile compounds in the sugarcane–papaya wine. The sugarcane–papaya wine also contained such minerals as Ca, Cu, K, Mg, Mn, Na, Zn, and P, as analysed by inductively coupled plasma atomic emission spectroscopy.