Evaluation Of Soursop Wine Produced With Baker's Yeast (Saccharomyces cerevisae)

Abstract

Soursop pulp was fermented for wine production using baker's yeast (S. cerevisiae) and the wine produced was evaluated using some wine quality parameters (pH, Titrable acidity (TA), specific gravity (SG) and alcohol content (AC). Sensory evaluation (preference test) was also carried out to determine how 20 panelist scored the wine on 9-point Hedonic scale using store bought table wine as control. Soursop was cleaned, peeled, pulped and strained. The thick pulp obtained was diluted (6kg pulp/20 litres) with potable water. Sugar (5kg/2litres), citric acid, sodium metabisulfite and yeast nutrient (food grade urea) were added (0.3g/litre) to make up the brew must. After sterilization (boiling) and cooling the must was inoculated with reconstituted baker's yeast (5%, /litre brew volume) and primary fermentation lasted for 11 days at 240C. The wine produced had alcohol content of 13.95%, pH of 3.35, titrable acidity of 0.81g/100ml and specific gravity of 0.9826 after 12 months ageing. When presented to 20 panelists for sensory evaluation using Don Morris white wine as control, soursop wine compared well with no significant preference (P<0.05) in aroma, taste and acceptability. There was however preference in the colour of the control.

Journal of Agriculture and Food Sciences Vol. 3 (2) 2005 pp. 111-118