Wine Making: Influence of pH on Physicochemical Parameters of Wine Must Produce from Hot Water Extract of Broom-cluster Fig (Ficus capensis) Leaf using Saccharomyces cerevisiae

Abstract

The chemical and biological stability of wine are very dependent on pH value, hence winemakers believe that pH plays a critical role in fermentation and final wine quality. This paper optimized and assessed the influence of pH on different physicochemical parameters of wine must prepared from hot water extract of the leaf of Broom-cluster Fig (Ficus capensis) leaf with Saccharomyces cerevisiae, ameliorating to 22 ^oBrix using table sugar and adding potassium metabisulfite. Then the pH of the must was adjusted as required and subjected to pasteurization. The must was inoculated with yeast inoculum at 0.8g/ml. Soluble solid, alcohol, titratable acidity and pH profile of the wine was monitored daily. After optimization and fermentation physicochemical parameters of the wine were analyzed. It was shown that pH of the must increase and decreased as the fermentation days progressed from day 1-12 for pH 3 -3.5 and 4-4.5 respectively. Total soluble solid decreased in all the must samples. The alcohol content increased gradually during fermentation. pH 3 and 4 had the highest titratable acidity when compared to pH 3.5 and 4.5. The pH of 4.5 wine had the lowest TSS and highest alcohol content. This study shows that wine can be produced from hot water extract of Ficus capensis leaf and the must fermented at lower pH gave highest percentage of alcohol. There is need to optimize and assess the pH of vegetable must before fermentation.