Evaluation of chemical and fermentation parameters during the preparation of wine from berry (Maesobotyra standii)

Abstract

Amilky red wine was produced from locally sourced berry (Maesobotyra standii) in Abraka, Delta State, Nigeria using innate wild yeast (Saccharomyces cerevisiae) augmented with baker’s yeast activated with 2, 5 and 10% (w/v) sugar solutions in activated yeast: fruit extract ratios of 1:2 and 1:3. It was observed that there was an inverse proportional relationship between percentage (%) titratable acidity and pH as well as for specific gravity (SG) and percentage (%) alcohol for 48 h after which both SG and % alcohol increased. Diauxic growth and malo-lactic fermentation were observed. Total aerobic counts followed same trend as for % alcohol. pH, % titratable acidity, specific gravity, % alcohol and total aerobic counts at 72 h fermentation ranged from 4.85 - 5.85, 0.955 - 1.152, 0.956 - 1.141, 0.54 - 2.62 and 0.95 - 185 x 10³ cfu/ml, respectively. The baker’s yeast activated with 5% (w/v) granulated sugar was most suitable for home or commercial berry wine production which gave wine with lower alcoholcontent (1.84%, v/v alcohol) using 1:2 activated baker’s yeast : fruit extract ratio; it gave wine with slightly higher alcohol-content (2.62%, v/v alcohol) with 1:3 baker’s yeast : fruit extract ratio. Thus portable and/or commercial wine can be produced from berry (M. standii) with baker’s yeast activated with 5% (w/v) granulated sugar.

Key words: Berry wine, sugar, baker’s yeast, malo-lactic, fermentation.