Alcohol And Biomass Production From Fruits Of Soursop (Annona Muricata L.) Using Palm Wine Yeast And Baker's Yeast.

ABSTRACT

 Soursop was cleaned, peeled, decored, deseeded, the pulp was blended and filtered to extract the juice which was fermented with Palm wine yeast (PMY) and commercial baker's yeast (BKY) at ambient temperature for 14 days. Sucrose and Potassium metabisulphite were added to the Must. The Must was inoculated with Palm Wine Yeast and Baker's Yeast and was allowed to ferment. Sensory evaluation was also carried out to determine how 20 panelists scored the produced wines on a 9 point hedonic scale with a commercial table wine (Don Morris Wine). The percentage alcohol yield from the Palm Wine Yeast and Baker's Yeast were 12.8% and 11.2% respectively. The pH of the wines ranged from 5.3 to 3.3 and 3.4 respectively, Titratable Acidity were 0.92% and 0.90% respectively. The Specific Gravity was 0.911 and 0.924 respectively. This showed that, though both yeast has potential for wine production from tropical fruits, the efficiency of the Palm Wine yeast was greater than the Baker's Yeast. When presented to twenty panelists for sensory evaluation, Soursop wines compared well with no significant difference (P>0.05) in aroma, colour and acceptability. This study can serve as a precursor for the production of table wine from Soursop and other of our tropical and sub tropical fruits that are wasting due to lack of adequate preservative methods.