Abstract
Mixed fruit wine (pineapple and watermelon) was produced using Saccharomyces cerevisiae isolated from palm wine. Primary and secondary fermentation of the fruits lasted for 7 and 28 days respectively, during which aliquot samples analysis of pH, titrable acidity, specific gravity, alcohol content and reducing sugar were carried out using standard procedures. Specific gravity of the wine was observed to reduce drastically as the fermentation progresses. The pH of the fruit must during the period of fermentation ranged from 3.0 to 4.46. During the fermentation period, consistent increase in alcohol content was observed with time. At the end of the 28th day of fermentation, the alcohol content was observed to be 3.2%. The titrable acidity of the wine was observed to show steady trend with time throughout the period of fermentation. This study showed that acceptable wine can be produced from mixed fruits pineapple and watermelon using yeasts especially Saccharomyces cerevisiae isolated from palm wine.
Highlights
Wine is any alcoholic beverage produced from juices of variety of fruits by fermentative action of microorganisms either spontaneously or seeding with a particular strain mainly of yeast species to adopt a particular quality of wine
Sometimes wines are produced from different types of fruits like; Paw-Paw, mango, Pineapple, Banana, Lemon, Watermelon etc., here the wine so produced bears the name of the fruit or fruit mixture used in its production[1]
In the case of reducing sugar of the wine during the period of fermentation, the values of the reducing sugar of the wine were observed to be decreasing. It was high on the first day which was the start of the wine fermentation and due to the presence of sugar in the fermenting wine, the reduction in the reducing sugar is due to the activities of the fermenting yeast on the wine and the production of alcohol
Summary
Wine is any alcoholic beverage produced from juices of variety of fruits by fermentative action of microorganisms either spontaneously or seeding with a particular strain mainly of yeast species to adopt a particular quality of wine. Wine is one of the most recognizable high value added products from fruits. Most commercially produced wines are usually made from fermented grapes; this fermentation process is not done by introducing any chemicals or sugar but by adding different species of yeast to the crushed grapes. Yeast has the capability of converting grapes into an alcoholic compound and removing the sugar content in it for the production of different types of wines. Most fruits and berries have the potential to produce wine.
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