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Nigerian Food Journal
Nigerian Institute of Food Science and Technology
ISSN: 0189-7241
Vol. 25, No. 2, 2007, pp. 158-164
Bioline Code: nf07037
Full paper language: English
Document type: Short Communication
Document available free of charge

Nigerian Food Journal, Vol. 25, No. 2, 2007, pp. 158-164

 en Production of red wine from roselle ( Hibiscus sabdariffa check for this species in other resources ) and pawpaw ( Carica papaya check for this species in other resources ) using palm-wine yeast ( Saccharomyces cerevisiae check for this species in other resources )
Okoro, Casmir Emeka

Abstract

Red wine was produced from must formulated by mixing 10% (w/v) roselle calyces ( Hibiscus sabdriffa var. sabdariffa check for this species in other resources ) Hot water extract with pawpaw juice at the rate of 3:1. The must was formulated using a pure strain of Sacchromyces cerevisiae isolated from palm wine, propagated and pitched at a rate of 8% (v/v). The must had a pH of 3.76 and a specific gravity of 22% (w/w) and was fermented at 15±2°C for 14 days followed by racking, fining and ageing 5± 2°C for 30days. The wine had 10.5% (v/v) alcohol, residual specific gravity of 5.10% by weight, 0.71% tartaric acid and a pH of 3.5. The wine had a brilliant red colour and blackcurrant like flavour. Sensory evaluation results showed that the wine was significantly (p< 0.05) comparable to some bottled imported red wines. This was corroborated by 68% of assessed consumers who indicated their willingness to buy the wine if it was offered for sale.

Keywords
Red wine, pawpaw, palm wine yeast, must, roselle calyces extract.

 
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