BACTERIOLOGICAL QUALITY AND SENSORY EVALUATION OF WINE PRODUCED FROM BLENDS OF DATE PALM FRUIT AND CUCUMBER JUICE USING Saccharomyces cerevesiae

Authors

  • SANI SAMBO DATSUGWAI MOHAMMED NILE UNIVERSITY OF NIGERIA

DOI:

https://doi.org/10.36547/be.2020.3.3.25-31

Keywords:

Physicochemical, microbiological, sensory evaluation, wine, yeast

Abstract

Bacteriological quality and sensory evaluation of wine produced from blends of date palm fruit and cucumber juice using Saccharomyces cerevisiae was investigated. The yeast was isolated and identified using standard techniques. The S. cerevisiae inoculum was produced using standard procedures and used to ferment the blends of date and cucumber to produce wine. Five (5) samples of wine were produced  from date and cucumber at  various concentration of substrates, anaerobically (Aerobic fermentation were terminated after 6 days and the fermented ‘’musts’’ were sieved to remove the shaft and debris of the crushed fruits.During the anaerobic phase of fermentation, the filtrates obtained after sieving the ‘’musts’’ were transferred into anaerobic fermentation round bottom flask (s) and incubated at room temperature. An air trap were fixed to the fermenting jars. Fermentation were terminated after four (4) weeks). Physicochemical, microbiological  and sensory evaluation (using 7 point hedonic scale by 20 panelist) of the produced wine were studied. The yeast was identified as Saccharomyces cerevisiae. The physiochemical analysis of the produced wines showed that percentage of alcoholic content of wine B had the highest at 16.6 %, as Wine A had 15.8 %, Wine D had 13.17 %, Wine C had 11.17% and Wine E had 10.18% of alcohol content after fermentation. The suspected bacteria isolate were Corynebacterium sp. Neisseria sp, Corynebacterium sp., Micrococcus sp. Enterobacteriaceace sp. Lactobacillu sp.and  Micrococcus sp. and some fungi sp. were isolated from the wines before pasteurization for sensory evaluation. But no microorganisms were detected after pasteurization of the produced wines. The sample C (Date and Cucumber) of ratio 3:1  was significantly preferred (p<0.05) from other wine A, B, D and E in respect to the aroma, test and appearance and over all acceptability. The S. cerevisiae used in the production of the wines gave excellent results. Harnesing the date and cucumber for wine production will reduce post-harvest loss of the fruit (wastage), improve, conribute to the economy and reduce unemployment.

Published

2020-07-07 — Updated on 2020-07-08

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Section

Bacteriology Articles