Production And Evaluation Of Fruit Wines Using Some Ascosporogenous Yeast Strains

ABSTRACT

Production and evaluation of various fruit wines using some strains of Ascosporogenous yeast was studied. Isolation, purification and identification of some palm wine yeast strains were carried out. Proximate composition of the fruits was analyzed. Wines were produced from H. sabdarffa, star fruit and coconut using different strains of yeast isolated from palm wine. Fermentation was carried out for a 9-day period during which temperature, pH, specific gravity, total solid, sugar content alcohol and titratable acidity were analyzed every other day. Yeasts isolated from the palm wine were identified as Saccharomyces cerevisiae, Endoniycopsis spp and Hansenispora spp. There was significant difference (P<0.05) in the quality of wines produced with respect to number of days of fermentation, fruit type and interaction effect. Sensory analysis revealed that star fruit wine produced using Saccharomyces cerevisiae was the most acceptable. All the yeast strains produced good and acceptable wine with alcohol content ranging between 10 — 12%