International Journal of Life Science and Engineering
Articles Information
International Journal of Life Science and Engineering, Vol.3, No.3, Sep. 2018, Pub. Date: Aug. 10, 2018
Preliminary Investigation into the Use of Rosselle (Hibiscus sabdariffa) and Ugiri (Irvingia gabonesis) Fruits in Wine Production
Pages: 64-68 Views: 1521 Downloads: 526
Authors
[01] Umeh Sophina Ogonna, Department of Applied Microbiology and Brewing, Faculty of Biosciences, NnamdiAzikiwe University, Awka, Nigeria.
[02] Okafor Ugochukwu Chukwuma, Department of Applied Microbiology and Brewing, Faculty of Biosciences, NnamdiAzikiwe University, Awka, Nigeria.
[03] Awah Nsikak Sunday, Department of Applied Microbiology and Brewing, Faculty of Biosciences, NnamdiAzikiwe University, Awka, Nigeria.
[04] Obasi Chinelo Jane, Department of Applied Microbiology and Brewing, Faculty of Biosciences, NnamdiAzikiwe University, Awka, Nigeria.
[05] Asogwa Blessing, Department of Applied Microbiology and Brewing, Faculty of Biosciences, NnamdiAzikiwe University, Awka, Nigeria.
Abstract
Wine is an alcoholic beverage made from grapes, generally vitisvinefera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide. Some fresh fruits, such as grape, orange, banana, apple, watermelon, cucumber and pineapple had been used for wine production. In this study, Ugiri (Irvingia gabonesis) and Roselle (Hibiscus sabdariffa) were used for table wine production. Fresh Ugiri fruit were processed and sieved with Muslin cloth. Dried Roselle were washed, soaked in hot water and sieved with muslin cloth. The Ugiri and Roselle juice were mixed to obtain the must. The must was inoculated with the pure culture of strain of Saccharomyces cerevisiae sourced from a stock culture isolated from fresh fermented palm wine. Sodium metabisulphite was also added into the must. The solution was allowed to ferment and during which some parameters such as pH, reducing sugar, specific gravity, titrable acidity and alcohol content determination were carefully carried out. The pH of wine ranged from 5.8 to 3.5, the specific gravity of the wine ranged from 0.63 to 0.40 kg/m. Alcohol content of the fermented wine ranges from 0.33 to 0.74 kg/100ml and the reducing sugar of the fruit wine is from 0.67 to 0.38. The fermentation of Ugiri and Rosell must using Saccharomyces cerevisiae led to the successful production of wine.
Keywords
Wine, Fermentation, (Irvingia gabonesis), Sacharromyces cerevisiae and Hibiscus sabdariffa
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