Abstract
This study aimed at evaluating the fermentative performance of Saccharomyces cerevisiae isolated from palm wine on honey slurry and dates palm fruit juice blend for wine production. The yeast was isolated from palm wine on saboraud dextrose agar (SDA) using pour plate technique and was identified using microscopic and standard biochemical techniques. Physicochemical parameters were determined during 21 days fermentation using standard procedures. The proximate composition of the blend before fermentation and the produced wine was evaluated. The microbiological and sensory evaluations of the produced wine was investigated. The yeast strain was identified as Saccharomyces cerevisiae. The fermentation recorded total viable yeast count from 2.5x106 to 13.0 x 106 CFU/mL. The physicochemical parameters revealed that during the fermentation, the pH values ranged from 4.3 to 5.4, percentage titratable acidity (TTA) ranged from 5.2 to 9.4. The temperature of the fermentation ranged from 24 to 29°C and the specific gravity values decreased steadily from 1.100 to1.010. Proximate composition of the date fruit revealed low protein content between 1.00 and 1.05, but high moisture content (82.43%). The produced wine contained reasonable amount of total carbohydrate A (19.59%), B (25.28%), C (22.7%) and D (21.88%). There were variations on other proximate compositions observed. The produced wine was not contaminated with bacteria and fungi. Sensory evaluation of the wine revealed acceptable aroma/flavor and taste. This study indicates that Saccharomyces cerevisiae strain from the palm wine have good fermentative performance which suggested that it could be used for fruit wine production and other industrial applications preceded by further experiments.
Highlights
Over the decades, the definition of Wine as an alcoholic beverage derived from fermented grape juice has been attributed to other alcoholic beverage from fermented fruit and vegetable
The result obtained from proximate composition of honey slurry and dates palm fruit juice blend before fermentation and production of wine are presented in table 4
The result obtained from proximate composition of honey slurry and dates palm fruit blend wine are showed in table 5
Summary
The definition of Wine as an alcoholic beverage derived from fermented grape juice has been attributed to other alcoholic beverage from fermented fruit and vegetable. Fermented beverages and alcoholic drink culturally and socially accepted product for consumption, drinking, entertainment, customary practices and religious purpose. It starts with harvesting grapes separation of juice before fermentation and concludes with the variety of storage and ageing steps (Willey et al, 2008). Grape berries have a natural chemical balance which allow a completely fermentation without the addition of sugar, enzyme or other nutrient. It is a rich source of vitamins, many essential amino acid, minerals, fatty acid and others; other fruits with same characteristics have been discovered and used effectively for wine production (Awe, 2011). Across the globe (Europe, America Australia, Asia and currently, Africa), wine making processes are popular (Balogu et al, 2016)
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