ABSTRACT

This study was aimed at evaluating the performance Saccharomyces cerevisiae ofpalm wine on wine production and the efficiency in comparison of Saccharomyces cerevisiae with the commercial yeast for alcoholic fermentation of fruit wine. 5. cerevisiae was isolated from palm wine and two fruits (water melon and apple) were used for this investigation. Fermentation ofthe fruit must lasted for 6 days. During fermentation, aliquot samples were removed daily from the fermentation tank for analysis of PH, alcohol content, specific gravity, total solids, titratable acidity, using standard procedures. The result ofwater melon show changes in all parameters as fermentation progressed. The Ph and total solids decreased while the titration acidity, specific gravity and alcohol increased. The pH decreased from 2.7 prior to commencement offermentation, to 1.90 at the end ofthe fermentation period of 6 days. Total solids decreased from initial 10.10% ± 0.14 to a final level of 5.05% ± 0.21. Specific gravity increases at initial 1.036% ± 0.00 to the final level to 1.042% ± 0.001, Titratable acidity increased from initial .0.45% ± 0.00 to 0.70% ± 0.01 and alcohol also increased from the 2nd day offermentation 2.30% ± 0.14 to 6th day offermentation 5.50% ± 0.14. From the fermentation progressed in apple shows that the pH, total solids decreased while the titration acidity, Specific gravity and alcohol increased. The pH decreased from 2.00 prior to commencement offermentation, to 0.90 at the end ofthe fermentation period of 6 days. Total solids decreased from initial 10.29% ± 0.14 to a final level of4.45% ± 0.07. Specific gravity increases at initial 1.028% ± 0.00 and increased at the final level to 1.034% ± 0.001. Titratable acidity increased from initial .0.51% ± 0.02 to 0.84% ± 0.01 and alcohol also increased from the 2nd day oOf fermentation 2.40% ± 0.28 to 6th day of fermentation 5.84% ± 0.07. Sedimentation rate and ethanol tolerance of the palm wine isolates and commercial isolates shows that palm wine yeast produce in the laboratory has a higher sedimentation rate and ethanol tolerant than the commercial isolates. The study has revealed that acceptable wine could be produced from these fruits with the test yeast strain