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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358
EISSN: 1684-5374
Vol. 14, No. 4, 2014, pp. 9104-9116
Bioline Code: nd14046
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Food, Agriculture, Nutrition and Development, Vol. 14, No. 4, 2014, pp. 9104-9116

 en GOLDEN WINE PRODUCED FROM MIXED JUICES OF PASSION FRUIT ( PASSIFLORA EDULIS check for this species in other resources ), MANGO ( MANGIFERA INDICA check for this species in other resources ) AND PINEAPPLE ( ANANAS COMOSUS check for this species in other resources )
Nzabuheraheza, F.D. & Nyiramugwera, A.N.

Abstract

An attempt to produce yellow/golden wine was done in the laboratory using a mixture of fruits (33.3% each) as golden must extracted from Passiflora edulis check for this species in other resources (passion fruit), Mangifera indica check for this species in other resources (mango) and Ananas comosus check for this species in other resources (pineapple). After extraction of three juices, physical and chemical parameters were determined before and during fermentation of the must. These parameters were: wild yeast colony forming units per milliliter (CFU/ml) of fermenting must, total soluble solids (degrees Brix), pH, alcohol content, titratable acidity in percent, fermentation temperature, sugar content (g/l), and specific gravity. The fermentation of a mixture of juices was done at room temperature, i.e., at 22ºC, and the wild yeast used was Saccharomyces cerevisiae check for this species in other resources , a strain called “musanzeensis” isolated from local traditional banana wine. During substantial must fermentation, the pH decreased from 5.5 for fresh juice to 3.2 for wine, total soluble solids from 20ºBrix to 2º Brix, titratable acidity increased from 0.68% to 1.4%, sugar content decreased from 85 g/l to 32 g/l, specific gravity decreased from 1.040 to 1.002, yeast growth increased from 3 to 18 log CFU/ml, and alcohol content increased from 0.0 to 12% alcohol by volume. After twelve days of fermentation, the color of wine remained yellow, the flavor was enhanced, sweetness diminished and the acidity (sourness) increased slightly. These chemical changes could be due to the Saccharomyces cerevisiae activity, which was characterized by a remarkable foam and intensive production of carbon dioxide in the fermenting wine. The mixture of the three juices from Passiflora edulis, Mangifera indica and Ananas comosus produced an alcoholic beverage with a wonderful flavor that was generally delicious and acceptable to 40 trained and blind panelists during sensory evaluation using as 9–point Hedonic scale. Each panelist sipped once 100ml of sample taken from wine. Thus, the obtained yellow wine should be promoted for adding value to local fruits, imported wine reduction, job creation, income generation and rural development.

Keywords
Ananas comosus; Mangifera indica; Passiflora edulis; Saccharomyces cerevisiae

 
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