International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:1, January, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(1): 868-881

Production of Wine from Fermentation of Grape (Vitis vinifera) and Sweet Orange (Citrus seninsis) Juice using Saccharomyces cerevisiae isolated from Palm Wine
Bobai Mathew1*, Mohammed Sani Sambo Datsugwai1, Emmanuel Silas David2 and Ugboko Harriet3
1Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
2Nigeria Institute of Leather and Science Technology (NILEST), Zaria, Nigeria
3Department of Biological Sciences, Covenant University, Canaanland, Ota, Ogun State, Nigeria
*Corresponding author

Production of wine from fermentation of grape (Vitis vinifera) and sweet orange (Citrus seninsis) juice using Saccharomyces cerevisiae isolated from palm wine was investigated. The isolation of Saccharomyces cerevisiae from palm wine, fermentation of grape and orange juice, and determination of physicochemical and microbiological parameters were carried out using standard procedures. Proximate analysis of the grape and orange revealed high moisture content ranging from 82.43 to 85.48%. During fermentation of the grape and orange fruit must, the pH values ranged from 3.27 to 3.50, percentage titratable acidity from 0.020 to 0.061, percentage volatile acidity from 0.045 to 0.15, and specific gravity values from 1.010 to 1.100. The fermentation recorded higher total viable yeast count from grape (2.5x106 to13.0 x 106 cfu/ml) than orange (2.5x106 to 12.5 x 106 cfu/ml). Percentage alcohol values observed were 14.6% and 12.6% for grape and orange wines respectively. There was no significant difference (P>0.05) for specific gravity and percentage alcohol values, while for pH, temperature and volatile acidity values there was Significant difference (PË‚0.05). Sensory evaluation revealed that both wines had acceptable aroma/flavor and taste. This study indicates that Saccharomyces cerevisiae from palm wine could be used for fruits wine production and other industrial applications.

Keywords: Wine, Grape,Sweet Orange, Saccharomyces cerevisiae, Fermentation, Physicochemical parameters.

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How to cite this article:

Bobai, Mathew, Mohammed, Sani Sambo Datsugwai, Emmanuel, Silas David and Ugboko, Harriet. 2017. Production of Wine from Fermentation of Grape (Vitis vinifera) and Sweet Orange (Citrus seninsis) Juice using Saccharomyces cerevisiae Isolated From Palm Wine.Int.J.Curr.Microbiol.App.Sci. 6(1): 868-881. doi:
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