PRODUCTION OF WINE FROM MIXED FRUIT JUICE OF CITRUS SINENIS AND CITRUS LIMON USING PALM WINE YEAST

ABSTRACT

This study was aimed at investigating the suitable of two fruits juices (orange and lemon) as a substrate for wire production the efficiency of the yeast Isolated from palm wine for alcohol fermentation of fruits. During fermentation aliquot samples were removed daily from the fermentation tank for analysis of PH, temperature alcohol content and reducing sugars using standard procedure. PH of the fruits “Must” during the period of fermentation from 4.854.4.20 – a reduction of 0.65 in PH value. The sugar content also reduced remarkable from 10% to9% -also a reduction of almost 1%. The total soluble solute (TSS) reduced from 15% to 14%, also a reduction of    10%. The specific gravity reduced from 1.0482 to 0.940. However, the titratable acidity (TTA) and the alcoholic content were both increasing simultaneously. The final alcohol yield was found to be approximately as high as 12.11%. This showed higher alcohol content then the central which was 10.5%. Lemon /orange therefore yield higher alcohol content of the ton of 15% higher than the commercially market wine “VINO JOVEN” used as central. This fermentation of lemon orange juices provides another good raw material for winemaking.

TABLE OF CONTENT

Title page                                                                                                             i

Certification                                                                                                         ii

Dedication                                                                                                            iii

Acknowledgements                                                                                              iv

Table of content                                                                                                   v

Abstract                                                                                                      viii    

CHAPTER ONE

1.0 Introduction                                                                                          1

1.1  Aims And Objectives                                                                           4

CHAPTER TWO

2.0 Literature Review                                                                                 5

2.1 Brief History Of Wine Production                                                                 7

2.2 Classification Of Wine                                                                          8

2.3  Red Wine                                                                                             9

2.4 Major Types Of Red Wine                                                                   10

2.4.1 White Wine                                                                                        11

2.4.2   Major Types Of White Wine                                                           11

2.4.3  Wine Making Technology                                                                 13

2.5 Wines From Tropical And Subtropical Fruits                                               14

2.6 History Of Lemon Fruit                                                                        14

2.6.1 Culinary Uses Of Lemon Fruit                                                          17

2.6.2   Industrial Uses Of Lemon Fruit                                                                18

2.6.3 As A Cleaning Agent                                                                         18

2.6.4 Medicinal Uses Of Lemon Fruit                                                                  19

2.6.5  Health Benefit Of Lemon Fruit                                                                   19

2.6.6   Nutritional Value And Phytochemicals Of Lemon Fruit                           21

CHAPTER THREE

Materials And Methods                                                                              22

3.0 Marterials                                                                                             22

3.1 Extraction Of Starter From Raffia Palm Juice                                               22

3.2 Yeast   Activation                                                                                 23

3.3 Yeast Viability Test                                                                              23

3.4 Sample Collection                                                                                24

3.5 “ Must”  Preparation                                                                                      24

3.6 Must Pasturization                                                                               25

3.7 Pitching And Fermentation                                                                            26

3.8 Secondary Fermentation                                                                       26

3.9 Clearification And Bottling                                                                  27

3.1.0 Production Flow Chart                                                                      28

CHAPTER FOUR                                             

4.0 Discussion                                                                                            29

4.1 Sensory Evaluation                                                                              29

4.2     Sample 300                                                                                       29

4.3     Sample 301                                                                                       29

CHAPTER FIVE

5.0 Conclusion And Recommendation                                                                 32

5.1 Conclusion                                                                                           32

5.2 Recommendation                                                                                  32

Reference                                                                                                    39

CHAPTER ONE

1.0 INTRODUCTION

Nigeria is one of the largest producers of fruits in the world. Fruits are among the most important foods of mankind as they are not only nutritive but are also indispensable for the maintenance of health. Fruits both in fresh as well as in processed form not only improve the quality of our diet but also provide essential ingredients like vitamins, minerals, carbohydrates etc. Postharvest loss of fresh fruit is one of the serious problems of tropical countries like India. Due to improper postharvest handling and inadequate processing facilities nearly 35 to 40 per cent of horticultural production goes waste.

India incurs postharvest fruits and vegetable losses worth over each year largely owing to the absence of food processing units, modern cold storage facilities and a callous attitude towards tackling the grave issue on post-harvest losses. The fruit and vegetable preservation industry in India utilizes less than 2 percent of the total production of fruit and vegetables for conversion in to products, as against 40 to 50 per cent in advanced countries.

Wine is a complex mixture, consisting of both organic and inorganic compounds (Odibo et al., 2002; Amerine et al., 2012), including esters, high alcohols, fixed acidity (malic, tartaric and citric acid), sugars, aldehydes, tannins, pectin, vitamins and minerals. It can be defined as an alcoholic beverage made from grape juice or other fruits through fermentation of „must by wine yeasts (Archer and Castor, 2006). Most wines have a total acidity content ranging from 0.3 to 0.55% (as tartaric acid and acetic acid). The European Economic Community recommends that the alcoholic content for table wines should range from 8.5 to 19.5% (Austin, 2008; Amerine and Ough, 1980).

Wine can be classified as table wine, sparkling wine, fruit wine, fortified wine, dry wine or sweet wine. They may also be classified on the basis of the countries of origin or fruit type from which they were obtained. For example red table wines are made from black grapes while white wines are made from black or white grapes. It is now known that it can be produced from other fruits such as oranges, bananas, mangos, pineapples, lemons, etc. and the wine so produced bears the name of the fruit used in its production (Robinson, 2006; Amerine et al., 2012).

Most wines consumed in Nigeria are completely fermented, aged, bottled and imported ones. The temperature restriction of most grapes to temperate regions predisposes this trend (Okoro., 2007). Imported products are costly now due to high duties paid on them. This had made imported wines too expensive to local consumers and for these reasons, there arose the need for more wine from other plants species.

Fermentation is a viable technique in the development of new products with modified physicochemical and sensory qualities especially flavour and nutritional components. Alcohol, acetic and lactic acid fermentations are important for quality in production. Out of these, alcoholic fermentation is widely employed for the preparation of beverages in which alcohol is major constituent. Fermented beverages have been known to mankind from time immemorial.

An alcoholic beverage is a drink that contains ethanol. These are divided into three general classes for taxation and regulation of production namely beers, wines, and spirits distilled beverages such as whisky, rum, gin, vodka etc. Beer is made by fermentation of starch combining yeast and malted cereal starch, especially barley corn, rye, wheat or blend of several grains and usually flavoured with hops. It contains 4 to 8 per cent alcohol and its energy value ranges between 28 and 73 kcal per 100mL. Distilled alcoholic beverages are produced by distilling ethanol by fermentation of grains, fruits or vegetables. They are made from sugarcane juice, molasses, fermented mash of cereals and potatoes and fermented malt of barley and rye. The alcohol content in distilled alcoholic beverage ranges between 40 and 60 per cent.

Fruit wines are undistilled alcoholic beverages usually made from grapes or other fruits such as peaches, plums or apricots, banana, elderberry or black current etc. which are nutritive, more tasty and mild stimulants. These fruits undergo a period of fermentation and ageing. They usually have an alcohol content ranging between 5 to 13 percent. Wines made from fruits are often named after the fruits. No other drinks, except water and milk have earned such universal acceptance and esteem throughout the ages as has wine. Wine is a food with a flavour like fresh fruit which could be stored and transported under the existing conditions. Being fruit based fermented and undistilled product, wine contains most of the nutrients present in the original fruit juice. The nutritive value of wine is increased due to release of amino acids and other nutrients from yeast during fermentation. Fruit

wines contain 8 to 11 per cent alcohol and 2 to 3 percent sugar with energy value ranging between 70 and 90 kcal per 100.ml (Odibo et al.,2002).

1.1  AIMS AND OBJECTIVES

The aim and objective of this study is

1)    To venture into the production of wine from mixed fruit juice of citrus sinensis and citrus  Limon.

2)    To carryout fermentation of Citrus sinensis and Citrus limon using yeast extracted from our local raffia palm wine.

3)    To determine the varying step by step physiochemical parameters occurring during the fermentation period.

4)    To quantify the extent of yeast bioactivity on fermentation of fruit sugar.

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