ABSTRACT
Wine may be defined in general as a product of the alcoholic fermentation of any fruit by yeast. Fresh orange fruit, pineapple and water melon were purchased from Abak main market, Akwa Ibom state, Nigeria. Peeled pieces of orange, pineapple and water melon were measured respectively and was recorded (1707.4g). The 1707.4g of each of the peeled fruits were crushed and pressed to released pulp.2000ml of water was added. 40.5g of sugar (sucrose) was added for amelioration and mixed well and blended to obtain juices. Six different wines from orange fruit, Pineapple and water melon were produced using two strains of wine yeasts; (Saccharomyces ellipsiodeus and saccharomyces bayanus. The Juices were pasteurized for 1610F for 15 seconds to reduced microbial activities. The juices were then cooled for 390F and pitched with a starter of both strains of the yeasts. During the process of fermentation, physicochemical changes such as pH, TSS, S.G & %sugar of orange fruit juice was observed to decrease from 5.98 to 4.20, 17, 954 to 10.753, 1.025 to 0.9795 respectively from day 1 to day 12. while %alcohol, T.T.A were increased from 1.50 to 12.00 and 0.000 to 16.13 from day 1 to day 12 in both strain of yeasts. Same trends were observed from pineapple and water melon juices. Wine from either orange fruit juice or pineapple juice in both strain of yeast were found to be acceptable because of its high alcoholic concentration of 16.13, 16.00, 17.10% and 16.30% at the end of fermentation in both yeast strains. But wine produced from water melon in both strains of yeast was unacceptable because of their low alcoholic concentration of 7.2% and 7.0% respectively. However, wines produced using water melon “must” was found to contain high load of lactic acid bacteria as contaminants. These organisms are responsible for producing lactic acid in the wine and bringing the pH value of the wine very low, increasing the wine acidity, astringency and sourness. Similarly, wines produced from pineapple and orange juices was acceptable as its were Scored high (6-9) by panelist compared to wine produced from water melon as they were scored low (3-6) by both yeast strains, hence it was unacceptable. Similarly, ester flavour of 77.31µg/kg and 32.15µg/kg ethylhexanoate in pineapple and orange wines in both strains of yeast accounted for the sweet taste of the wines, whereas ethylhexanoate flavour of 22.2µg/kg and 20.8µg/kg in water melon accounted for low sweet flavour in water melon wines.
TABLE OF CONTENTS
CONTENTS PAGES
Cover Page i
Title Page ii
Declaration iii
Dedication iv
Certification v
Acknowledgement vi
Table of Contents vii
List of Tables xi
List of Figures xii
Abstract xiii
CHAPTER
1 INTRODUCTION
1.1 Background
of Study 1
1.2 Statement
of Problem 4
1.3 Justification
of the Study 4
1.4 Objectives
of the Study 4
CHAPTER
2 - LITERATURE REVIEW
2.1 Orange
Fruit 5
2.1.1 Origin
and Distribution 5
2.1.2 Nutrient
Composition and Food Value 5
2.2 Pineapple 5
2.2.1 Origin and Distribution 5
2.2.2 Nutrient Composition and Food Values 6
2.3 Water
Melon 6
2.3.1 Origin and Distribution 6
2.3.2 Nutrient Composition and Food Values 6
2.4 Wine 7
2.5 Wine
Making Procedure 9
2.6 Importance
of Soaking and Skin Contact in Wine Making 11
2.7 Importance
of Wine Yeast Characteristics for Wine Making 11
2.8 Biochemical
Changes during Wine Making 13
2.8.1 Primary/alcohol Fermentation 14
2.8.2 Secondary Fermentation 14
2.8.3 Chemistry of Fermentation during Wine Making 15
2.8.4 Embden,
Meyerhoff and Panas Path of Glycolysis
15
2.8.5 Aging
the Wine 17
2.8.6 Factors
Influencing Fermentation of “Must” 19
CHAPTER
3 MATERIALS
AND METHOD
3.1 Materials 22
3.2 Method 22
3.2.1 Preparation
of “Must” 22
3.2.2 Activation
of Starter Culture (Yeast) 22
3.2.3 Certification
of Starter Culture Viability 23
3.2.4 Pitching 23
3.2.5 Production
of Wine 25
3.2.6 Physicochemical
Analyst 26
3.2.6.1 Determination
of Specific Gravity 26
3.2.6.2 Determination
of Alcoholic Content 26
3.2.6.3 Determination
of pH 26
3.2.6.4 Determination
of Titratable Acidity 27
3.2.6.5 Determination
of Sugar Concentration 27
3.2.6.6 Statistical
Analysis 27
3.2.6.7
Biochemical Identification Technique 28
CHAPTER
4 RESULT AND
DISCUSSION 32
4.1 Physicochemical Changes during
fermentation of juice from Orange to Wine
using Wine yeast (Saccharomyces ellipsiodeus) 32
4.2 Physicochemical
Changes during fermentation of Juice from Orange to Wine
Using Baker yeast (Saccharomyces bayanus) 36
4.3 Physicochemical
Changes during fermentation of Juice from Pineapple to Wine
using
wines yeast (Saccharomyces ellipsiodeus) 38
4.4 Physicochemical
Changes during fermentation of Juice from Pineapple to Wine
using bakers yeast (Saccharomyces bayanus) 40
4.5 Physicochemical
Changes during fermentation of Juice from Water melon to Wine
using
Wins yeast (Saccharomyces ellipsiodeus) 42
4.6 Physicochemical
Changes during fermentation of Juice from water melon to Wine
using
bakers yeast (Saccharomyces bayanus) 44
4.7 Microbial
Identification Result 45
4.8 Sensory
Characteristics of the Wine Samples 79
CHAPTER
5 CONCLUSION AND
RECOMMENDATIONS
5.1 Conclusion 81
5.2 Recommendation 82
References 83
LIST OF TABLES
Table
4.1 Physicochemical Changes during
fermentation of juice from Orange to 33
Wine
using Wines yeast)
Table
4.2 Physicochemical Changes during
fermentation of juice from Orange to 36
Wine using bakers yeast)
Table
4.3 Physicochemical Changes during
fermentation of juice from Pineapple 38
To
Wine using Wines Yeast)
Table
4.4 Physicochemical Changes during
fermentation of juice from pineapple 40
to Wine using Bakers Yeast)
Table
4.5 Physicochemical Changes during
fermentation of juice from Water
melon
to Wine using wines yeast) 42
Table
4.6 Physicochemical Changes during
fermentation of juice from Water
melon to Wine using bakers yeast) 44
Table
4.7a Microbial isolate in water melon wine by wines yeast 47
Table 4.7b Microbial
isolate in water melon wine by bakers yeast 48
Table 4.7c Microbial
isolate in Pineapple wine by bakers yeast 49
Table
4.7d Microbial isolate in Pineapple wine by wines yeast 50
Table
4.7e Microbial isolate in Orange wine by bakers yeast 51
Table
4.7f Microbial isolate in Orange wine by Wines yeast 52
Table 4.8 Summary
of volatile Descriptors produced from various wines 74
LIST OF FIGURES
Figure 1 Flow
Chart of Processing Pineapple, Water melon and Orange Fruit 8
Figure 2 Diagram
Illustrating Industrial Production of Wine 9
Figure 3 Structure
of Glycolysis 18
Figure 4 Principles of Food flavour Chart. 53
Figure 5 Concentration (µg/kg) of ester
compounds in pineapple
wine fermented with Wines yeast strain 53
Figure 6 Concentration (µg/kg) of ester
compounds in pineapple wine fermented
with bakers yeast strain 55
Figure 7 Concentration
(µg/kg) of ester compounds in pineapple wine
fermented with Wines and bakers yeast strains 56
Figure 8 Concentration
(µg/kg) of terpenes in pineapple wine produced with
Wines yeast strain 57
Figure 9 Concentration (µg/kg) of terpenes in
pineapple wine fermented
with bakers yeast strain 58
Figure 10 Concentration
(µg/kg) of terpenes in pineapple wine produced with
Wines and bakers yeast strains 59
Figure 11 Concentration
(µg/kg) of lactones, ketones and aldehydes in
pineapple wine fermented with Wines yeast strain 60
Figure 12 Concentration (µg/kg) of lactones,
ketones and aldehydes in pineapple
wine fermented with bakers yeast strain 61
Figure 13 Concentration (µg/kg) of lactones,
ketones and aldehydes in pineapple
wine fermented with Wines and bakers yeast strains 62
Figure 14: Concentration
(µg/kg) of volatile compounds orange wine fermented
with Wines yeast 64
Figure 15 Concentrations
(µg/kg) of volatile compounds in orange wine fermented
with bakers yeast 66
Figure 16 Concentrations (µg/kg) of volatile compounds
in orange wine fermented
with Wines and bakers yeast strains 68
Figure 17 Concentration
(µg/kg) of alcohol compounds in watermelon wine
fermented with Wines yeast 69
Figure 18 Concentration (µg/kg) of alcohol
compounds in watermelon wine
fermented with bakers yeast 67
Figure 19 Concentration
(µg/kg) of alcohol compounds in watermelon wine
fermented with Wines and bakers yeast strains 70
Figure 20 Concentration
(µg/kg) of ester compounds in watermelon wine
fermented with Wines yeast strain 71
Figure 21 Concentration
(µg/kg) of ester compounds in watermelon wine
fermented with bakers yeast strain 72
Figure 22 Concentration (µg/kg) of ester
compounds in watermelon wine
fermented with Wines and bakers yeast strains 73
Figure 23 Strength of taste descriptor of
watermelon wine fermented
with Wines yeast 75
Figure 24 Strength of taste descriptor of
watermelon wine fermented
with bakers yeast 75
Figure 25 Strength of taste descriptor of
pineapple wine fermented
with Wines yeast 76
Figure 26 Strength of taste descriptor of
pineapple wine fermented
with bakers yeast 76
Figure 27 Strength of taste descriptor of orange
wine fermented with
Wines yeast 77
Figure 28 Strength of taste descriptor of orange
wine fermented with bakers yeast 77
CHAPTER ONE
INTRODUCTION
1.1
BACKGROUND OF THE STUDY
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. Ideally,
distinctive flavours of wine originate from raw materials during alcoholic and
malolactic fermentation (Cole and Noble, 2020). All over the world, different
raw materials are used for the production of alcoholic beverages according to
location and ingredients (Allan, 2019) and (Block and Glen, 2000).
Microorganisms
are fundamental to wine making industries. In addition to microbial succession,
another index of interest is the quality attribute (Jay, 2018) and
(WardBaj,2021) isolated the following microorganism from ripened plantain
fermented alcoholic beverage: SaccharomycesCerevisiae,
SaccharomycesChevaleri, BaillusSubtilis, Lactobacillus Mesenteroids,
Streptococcus Lactus and Micrococcus sp.
There
has been some controversy over the relative merits of spontaneous with natural
flora of the ‘must’ and fermentation carried out with selected yeast strains.
While Benda (2017) found that spontaneous fermentation produced a better
rounded and more complex aromatic quality Smhitte e tal (2018) found it a significant preference for wine produced
with selected yeast.
Seeding
of the fermentation is undertaken with the assumption and expectation that the
inoculated strain will out-compete and dominate over indigenous strains of Saccharonmycesyeasts.
Although there is high probability that inoculated S. Cerevisiae will dominate
the fermentation, seeding will not necessarily guarantee the dominance of any
particular strain or its exclusive contribution in the fermentation Altari
(2015).
Different
types of wine have their own special character, however, because grapes and local
fruits grown in different regions differ slightly in composition particularly
with respect to their volatile components which contribute to flavour and
bouquet – and because different regions have evolved their own techniques of
wine making (Nelson, 2000). Although the art of wine-making is an ancient one,
modern methods of production are carefully controlled, being the outcome of
much research. The essential stages in wine-making are pressing, fermentation,
clarification and bottling.
During
fermentation which follows, glucose and fructose present in the juices are
converted into alcohol. If fermentation continues until all the sugars are used
up the resulting wine will be dry, while if it is stopped while some sugar
remains it will be sweet (Bajaj e tal.,
2018). In any case yeasts cannot tolerate an alcohol content greater than 16%,
so that natural wines cannot contain more alcohol than this, and in general
they contain about 10%.
There
are a bewildering and fascinating array of different wines, each being named by
reference to its place of origin. These wines differ mainly according to
whether they are red or white, natural or fortified.
Microscopic
examination of young cultures of bakers or Wines yeast grown in liquid media
reveals that the culture is a mixture of translucent, vegetative cells Ezeama
(2017). They are made of single cells, including mother cells with buds and
developing daughter cells, which attach to it predominantly. However, pairs,
short chains and clusters of cells occur frequently. Cell size of active
cultures of bakers or Wines yeast varies from 4 - 8µm in width and 5 – 15µm in
length (Ezaema, 2017). Cell may be round, ovoid, ellipsoidal or filamentous. In
culture there is a considerable variation in the size and shape of an individual
cell, depending on age and environment. Some strains of Wines yeast form long,
cylindrical buds and cells in continuous fermentation systems.
Yeast
cell morphology can be determined by the staining technique ordinarily used for
bacteria. (Ezaema, 2017). The use of weak aniline dye is useful.
Culture
preparation involves the use of mother culture, which is prepared daily from
previous mother culture, which is originally from the stock culture.
These
mother cultures can be used to inoculate a large quantity of culture medium to
produce the mass or bulk culture to be used in the fermentation process. Often
however, the fermentation is on such a large scale the several intermediate
cultures of increasing size must be built up between mother culture and the final
bulk or mass culture (Bhajophale e tal.,2018).
1.2 Statement of the Problem
Over
many centuries, grapes had played dominant roles in wines production. In
Nigeria, Grape is scarce as it is not tropical fruits that have abundance
fermentable sugar. Most of these fruits are not industrially being used
especially in wine production. These indigenous fruits need to be tapped for
wine making to add value to them and at the same time make wine available at
affordable price for the average Nigerians. This would also reduce unemployment
and may lead to exportation for revenue generation to Nigeria.
1.3 Justification of the Study
4
The fruits are
abundant in the entire Southern and Eastern part of Nigeria.
5
They are cheap.
6
The process of
production is not stressful and cumbersome.
7
It can provide
small scale industries for many interested entrepreneur.
1.4 Objectives of the Study
The main objective
of this study was to evaluate the quality attributes of wines produced from
selected fruits; including-Orange fruit, water melon and pine apple
The specific
objectives are: -
i. To produce wines from juices of
Orange, pineapple and watermelon.
ii. To determine physicochemical properties
of juices during fermentation
iii. To determine the microbial quality of the
wines produced
iv. To determine flavour profiles of wines
v. To determine sensory evaluation of the
wine
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