WINE PRODUCTION FROM AFRICAN STAR APPLE (CHRYSOPHILLUM ALBIDUM) USING SACCHAROMYCES CEREVISIAE TYPE STRAIN ISOLATED FROM PALM WINE

Postharvest losses of our indigenous fruits due to our tropical condition and apparent lack of preservation facilities are worrisome. It therefore becomes germane to produce wines which are more shelf stable from these fruits to reduce economic losses and moreover encourage the growth of wine production industries locally. Production of wine from African star apple (Chysophillum albidum) was carried out using a genetically-identified yeast strain, Saccharomyces cerevisiae-(GPR1 5`RACE 250bp). The results of the cherry fruit juice analysis before fortification showed that the specific gravity was 1.023 ; sugar level of 60Brix and pH of 4.2 while the result of juice analysis after fortification with sucrose sugar was 1.050 specific gravity, 150Brix sugar and pH of 5.1.  The result of the physicochemical analysis of the wine sample showed that the specific gravity, %alcohol (v/v), total acidity (as acetic acid), pH and residual sugar content were 0.9850, 10.5%V/V, 0.07%, 3.8 and 5.50Brix, respectively. The results of bacteriological analysis showed the presence of Lactobacillus and Acetobacter species. The result of the organoleptic evaluation of the wine sample after one-month storage using analysis of variance (ANOVA) of the mean scores at 95% confidence level showed that the appearance and taste of the wine sample ranked more than its aroma and it was generally accepted at 95% confidence level (P ≤ 0.05). The overall results have shown that wine of acceptable qualities can be produced from African star apple fruits especially when fortified with sucrose sugar prior to fermentation.

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