MIXED FRUIT WINE PRODUCED FROM PINEAPPLE (Ananas comosus) AND WATERMELON (Citrullus lanatus) USING YEAST FROM RIPE SHADDOCK FRUITS
Nwiyi I.U.; Umeh, S.O.; Ogu, C.T.; Chidubem-Nwachinemere, N.O.; Ohuche, J.G.; Udenweze, E.C. and Ikegwuonu E.A
Nwiyi I.U.: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State Nigeria.
Umeh, S.O.: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State Nigeria.
Ogu, C.T.: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State Nigeria.
Chidubem-Nwachinemere, N.O.: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State Nigeria.
Ohuche, J.G.: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State Nigeria.
Udenweze, E.C.: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State Nigeria.
Ikegwuonu E.A: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State Nigeria.
ABSTRACT
Mixed “must” from pineapple and watermelon fruits were used for table wine production using yeast (Saccharomyces cerevisiae) isolated from ripe shaddock fruits. Fresh watermelon and pineapple fruits were peeled, sliced, ground and sieved with muslin cloth. The juice obtained was mixed to obtain the “must” which was fermented. During the period of fermentation, aliquot of samples were analysed for pH, titratable acidity, specific gravity, alcoholic content, reducing sugar and total soluble solids using standard procedures. Vitamins and mineral contents of the wine were checked after clarification and aging and the wine produced was compared with a commercial wine sold in the market. Specific gravity of the wine was observed to reduce from 1.075 to 1.007 km/m3, reducing sugar reduced from 0.713 to 0.047mg/ml while total soluble solids decreased from 7.0 to 1.6o Brix. Titratable acidity showed an increase from 3.257 to 6.780 g/100ml, pH increased from 4.42 to 3.00 tending towards acidity and alcoholic content increased from 0.36 to 5.10% (v/v). The wine produced from the mixture of pineapple and watermelon “must” using yeast (Saccharomyces cerevisiae) isolated from ripe shaddock fruits also contained essential vitamins and mineral necessary for growth and replenishing the body. The research showed that a good table wine can be produced from the above ingredients, and this will help to reduce post-harvest loss and increase the economic utilization as well as consumption of the fruits. This channelled the fruits to an alternative use by converting them to table wine which will be easily available and affordable by an average Nigerian and if embarked upon will provide employment for youths and the unemployed.
Keywords: Alcoholic Beverages, Fermentation, Shaddock fruits, Table wine, Wine Production.