ISSN 2756-3685
International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (5), pp. 001-009, May, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals
Full Length Research Paper
Impact of Saccharomyces bayanus Inoculum Levels on the Fermentation Dynamics and Chemical Composition of Tomato Juice
John Owusu1,2, Haile Ma1,5*, Ernest Ekow Abano1,3 and Felix Narku Engmann1,4
1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
2Hospitality Department, School of Applied Science and Technology, Koforidua Polytechnic, Koforidua, Ghana.
3Agricultural Engineering Department, University of Cape Coast, Cape Coast, Ghana.
4Hotel Catering and Institutional Management Department, Kumasi Polytechnic, Kumasi, Ghana.
5Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province, 301 Xuefu Road, Zhenjiang
212013
Accepted 2 April, 2025
The influence of two inocula levels of the yeast Saccharomyces bayanus, BV 818, 0.01 (w/v) and 0.02% (w/v) on physico-chemical properties of fermented tomato juice was investigated. The properties studied include alcoholic strength, dry extract, residual sugar, pH, titratable acidity and volatile acidity. During fermentation, the pH, titratable acidity, brix, CO2 production and changes in phenolic composition of the fermented juice were monitored. Both pH and titratable acidity showed an upward trend for the fermented juices. Alcoholic strength of the fermented juice produced with 0.01% (w/v) inoculum level was significantly higher (p<0.05) than that produced with 0.02% (w/v). The total phenolics and pH for wine obtained from 0.02% (w/v) inoculum level were significantly higher (p<0.05) than that from 0.01%. Volatile acidity values of both wines were below the permitted levels. During ageing, most colour parameters showed higher values in both fermented juices. Inoculum level 0.01% (w/v) gave better physico-chemical qualities and was therefore found to be better than 0.02% (w/v) in producing fermented tomato juice. The 0.01% (w/v) inoculum-fermented tomato juice scored higher for overall acceptance than that of 0.02% (w/v) inoculum-fermented tomato juice, but the acceptance levels were not significant.
Key words: Tomato, inoculum level, wine, fermentation.