Abstract

ALCOHOLIC FERMENTATION

Samos and Karuna*

ABSTRACT

Production of wine from fermentation of Vitis vinifera and Citrus × sinensis juice using brewer's or baker's yeast isolated from palm wine was investigated. The isolation of baker's yeast from palm wine, fermentation of Vitis vinifera and Citrus × sinensisjuice, and determination of physicochemical and microbiological constituents were carried out using standing operating procedure. Ultimate analysis of Vitis vinifera and Citrus × sinensis revealed high moisture content ranging from 82.43 to 85.48 percent. During fermentation ofVitis vinifera and Citrus × sinensis must, the pH values ranged from 3.27 to 3.50. Alcohol values observed were 14.6% and 12.6% for grape (Vitis vinifera) and orange (Citrus × sinensis) wines. pH and temperature values have Significant difference (P˂0.05). Consumer testing revealed that both wines had acceptable aroma/flavor and taste. This study indicates that baker's yeast from palm wine could be used for fruits wine production and other industrial applications.

Keywords: Saccharomyces cerevisiae, Ethanol production, Fermentation, Renewable energy, Vitis vinifera, Citrus seninsis.