International Journal of Enology and Viticulture

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (4), pp. 001-006, April, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Production and Sensory Analysis of Wine from Cocos nucifera Water

Idise, Okiemute Emmanuel

Department of Microbiology, Delta State University, Abraka, Nigeria. E-mail: [email protected]. Tel:
+2348057592441 or +2348136506553.

Accepted 14 November, 2024

Wine was produced at 1:4 (must: sugar) from coconut (Cocos nucifera) using natural yeast (Recipe A), natural yeast augmented with granulated sugar (Recipe B), natural yeast augmented with Baker’s yeast, granulated sugar (Recipe C), a control consisting of granulated sugar and Baker’s yeast (Recipe D). On fermentation for 120 h, pH values were 4.68±0.191, 4±0.029, 4.08±0.023, 3.65±0.058, temperature values (°C) were 28.75±0.61,  27.75±0.26,  28.25±0.43,  27.5±0.58,  specific gravity values were 1.003±0.0006, 1.012±0.00171,    1.001±0.0006,    0.99±0.0023, optical    density    values    were    0.6918±0.019,    0.715±0.017, 0.774±0.0023,    0.752±0.005,    %    alcohol    (v/v) values    were    1.359±0.002,    1.371±0.006,    1.357±0.007, 1.354±0.008,% titratable acidity values were 0.16±0.001, 0.809±0.044, 0.302±0.002, 0.382±0.015, Rf values were 4.7±0.017, 4.9±0.058, 4.25±0.052, 4.95±0.058 and total aerobic counts were 7.308±0.036, 7.183±0.067, 6.72±0.046, 7.175±0.014 for Recipes A to D respectively. Malo-lactic fermentation after 48h was evident. Taste testing showed very little differences in wines from Recipes A to C. Statistical analyses at 95% confidence level showed no significant differences in coconut wine produced with different recipes for the tested parameters. The wine from the control had similar taste and characteristics with natural palm wine. Coconut wine could thus be produced for immediate consumption within 48 h using the Recipes A - C.

Key words: Coconut, flora, fermentation, sugar, wine, flavor, yeast.
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (4), pp. 001-006, April, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Production and Sensory Analysis of Wine from Cocos nucifera Water

Idise, Okiemute Emmanuel

Department of Microbiology, Delta State University, Abraka, Nigeria. E-mail: [email protected]. Tel:
+2348057592441 or +2348136506553.

Accepted 14 November, 2024

Wine was produced at 1:4 (must: sugar) from coconut (Cocos nucifera) using natural yeast (Recipe A), natural yeast augmented with granulated sugar (Recipe B), natural yeast augmented with Baker’s yeast, granulated sugar (Recipe C), a control consisting of granulated sugar and Baker’s yeast (Recipe D). On fermentation for 120 h, pH values were 4.68±0.191, 4±0.029, 4.08±0.023, 3.65±0.058, temperature values (°C) were 28.75±0.61,  27.75±0.26,  28.25±0.43,  27.5±0.58,  specific gravity values were 1.003±0.0006, 1.012±0.00171,    1.001±0.0006,    0.99±0.0023, optical    density    values    were    0.6918±0.019,    0.715±0.017, 0.774±0.0023,    0.752±0.005,    %    alcohol    (v/v) values    were    1.359±0.002,    1.371±0.006,    1.357±0.007, 1.354±0.008,% titratable acidity values were 0.16±0.001, 0.809±0.044, 0.302±0.002, 0.382±0.015, Rf values were 4.7±0.017, 4.9±0.058, 4.25±0.052, 4.95±0.058 and total aerobic counts were 7.308±0.036, 7.183±0.067, 6.72±0.046, 7.175±0.014 for Recipes A to D respectively. Malo-lactic fermentation after 48h was evident. Taste testing showed very little differences in wines from Recipes A to C. Statistical analyses at 95% confidence level showed no significant differences in coconut wine produced with different recipes for the tested parameters. The wine from the control had similar taste and characteristics with natural palm wine. Coconut wine could thus be produced for immediate consumption within 48 h using the Recipes A - C.

Key words: Coconut, flora, fermentation, sugar, wine, flavor, yeast.
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (2), pp. 001-007, February, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Evaluation of Pawpaw (Carica papaya) as a Potential Fruit for Wine Production

Idise Okiemute Emmanuel* and Ofiyai Odoyo

Department of Microbiology, Delta State University, Abraka, Nigeria.

Accepted 18 October, 2024

Wine was produced from pawpaw (Carica papaya) at a ratio of 1:4 for pawpaw must: water in fermentation vessels A to D. Fermentation vessel A pawpaw must contained natural yeast and water; B contained natural yeast from pawpaw and sugar solution; C contained natural yeast, activated baker’s yeast and sugar solution; and D (control) contained sugar solution and Baker’s yeast. Pawpaw wines produced had average values of 3.84, 29.6, 0.628, 0.9950, 0.464, 1.348, 6.66 and 0.54; 3.76, 29.6, 0.631, 1.0036, 0.623, 1.358, 6.89 and 0.37; 3.86, 29.8, 0.718, 0.9994, 0.419, 1.354, 6.32 and 0.78; and 3.33, 29.6, 0.659, 0.9974, 0.216, 1.351, 6.72 and 0.8 for pH, temperature (°C), optical density (at 560 nm), specific gravity, percentage titratable acidity, percentage alcohol (v/v), total aerobic count (log10cfu/ml) and retardation factor (Rf) (cm). Fermentation was carried out for 144 h, and it was observed that malo-lactic fermentation after 48 h was evident. Testing of the wine’s taste showed very little differences in the wines from Recipes A – C, while statistical analyses at 95% confidence level showed no significant differences. The wine from the control had similar taste and characteristics with natural palm wine. Pawpaw wine could thus be produced for immediate consumption, or preserved by refrigeration using Recipes A - C. More research is, however, required to determine the shelf stability of the pawpaw wine.

Key words: Pawpaw, flora, fermentation, sugar, wine, flavor, yeast.
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (2), pp. 001-007, February, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Impact of South African Red Wine Marinade on Lipid Stability in Beef During Thermal Processing

D. M. Blackhurst1*, R-D. Pietersen2, F. H. O’Neill3 and A. D. Marais1

1Division of Lipidology, Department of Internal Medicine, Faculty of Health Sciences, University of Cape Town,
Anzio Road, Observatory 7925, South Africa.
2Division of Molecular Biology and Human Genetics, Department of Biomedical Sciences, Faculty of Health Sciences,
University of Stellenbosch, Francie van Zyl Avenue, Stellenbosch 7505, South Africa.
3Biochemistry Division, North-West University, Potchefstroom 2520, South Africa.

Accepted 8 November, 2024

Dietary peroxidised lipids may be harmful to the cardiovascular system. Meat, a complex food, undergoes significant biochemical changes, including lipid peroxidation, during cooking. Wine is often used as an ingredient in the marinating of meat. This study determined whether marinating red meat overnight in red wine has a protective influence against cooking-induced lipid peroxidation in beef. Standardized portions of beef were marinated in red wine. Samples of marinated and unmarinated meat, raw and cooked (microwaved), were analysed for lipid peroxidation products: conjugated dienes (CD), lipid hydroperoxides (LOOH) and thiobarbituric acid reactive substances (TBARS). The antioxidant capacity of the wine was determined. The oxygen radical absorbance capacity (ORAC) value of the wines was 16.8±10.2 mmol/L trolox equivalents. There was great variability in the baseline peroxidation status of the meat samples. Marinating did not significantly alter the CD, LOOH or TBARS in raw meat. Expressed as changes of the mean values, cooking increased the TBARS in unmarinated meat by 17% (P = 0.039). Compared with unmarinated meat, marinating displayed a trend to lower the CD in cooked meat by 20%, (P = 0.084). More studies are required to examine the oxidative status of lipids in meat before and after cooking and to establish a beneficial role for marinating meat with wine.

Key words: Conjugated dienes, oxygen radical absorbance capacity (ORAC), polyunsaturated fatty acids, red meat, wine, thiobarbituric acid reactive substances (TBARS).
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (1), pp. 001-011, January, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Analysis of Non-Anthocyanin Phenolic Profiles in Vitis Amurensis Wines and Their Hybrids

Quan Zhao1,2, Chang-Qing Duan1 and Jun Wang1*

1Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University,
Beijing 100083, P. R. China.

2Traditional Chinese Medicine Department, Jilin Agriculturel Science and Technology College, Jilin 132101, P. R. China.

Accepted 7 October, 2024

The non-anthocyanin phenolic compounds in wines from five grape cultivars (Zuo Shan Yi, Zuo Shan Er, Shuang Hong, Shuang You and Shuang Feng) of VITIS AMURENSIS and two hybrid cultivars (Zuo Hong Yi and Zuo You Hong) were examined by high-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC/ESI-MS/MS) technique in this study. The non-anthocyanin phenolic compounds detected from 7 grape cultivars included 5 benzoic acids, 7 cinnamic acids, 5 flavan-3-ols, 9 flavonols and 4 stilbenes. The detected benzoic acids were gallic acid, protocatechuic acid, syringic acid, ethyl gallate, and ellagic acid. The cinnamic acids were TRANS-cinnamic acid, TRANS-caftaric acid, TRANS-cutaric acid, ferulic acid, TRANS-fertaric acid, caffeic acid and ethyl caffeic acid. The flavan-3-ols were procyanidin B1, catechin, procyanidin B2, epicatechin, and trimeric procyanidin C1. The flavonols were dihydroquercetin, myricetin-3-glucoside, quercetin-3-galactoside, quercetin-3-glucuronide, quercetin-3-glucoside, myricetin, quercetin, naringenin and leutolin. The stilbenes were TRANS-piceid, CIS-piceid, TRANS-resveratrol and CIS-resveratrol. Principal components analysis showed that the non-anthocyanin phenolic compounds in wines were mainly composed of cinnamic acids, flavan-3-ols and benzoic acids. In addition, systematic cluster analysis suggested that the non-anthocyanin phenolic compound profiles were helpful for the classification of these cultivars of V. AMURENSIS and the hybrids.

Key words: Wine, non-anthocyanin phenolic compounds, high-performance liquid chromatography/electrospray ionization tandem mass spectrometry.
 

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (1), pp. 001-011, January, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Assessing the Efficiency of Yeast Isolates from Palm Wine in the Production of Various Fruit Wines

Chilaka C. A.¹, Uchechukwu N¹, Obidiegwu J. E.² and Akpor O. B.³*

¹Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
²National Root Crop Research Institute, Umudike, Abia State, Nigeria.
³Institute for Economic Research on Innovation, Tshwane University of Technology, Pretoria, South Africa.

Accepted 4 October, 2024

Abstract

This study was aimed at investigating the suitability of three local fruits as substrates for wine production and the efficiency of four indigenous yeasts strains isolated from palm wine in comparison with the commercial Saccharomyces cerevisiae for alcoholic fermentation of fruits. A total of five yeast strains (S. cerevisiae, Schizosaccharomyces octoporus, Pichia spp and Saccharomyces paradoxus) isolated from palm wine and commercial S. cerevisiae and three fruits (passion fruit, water melon and pineapple) were used for this investigation. Primary and secondary fermentation of the fruit must lasted for 12 and 8 days, respectively. During fermentation, aliquot samples were removed daily from the fermentation tank for analysis of alcohol content, specific gravity, total solids, titratable acidity, volatile acidity and fixed acidity, using standard procedures. Proximate analysis of the test fruits revealed them to be poor sources of protein but with high moisture content that ranged from 72 to 84%. Temperature and pH of the fruit must during the period of fermentation ranged from 28 to 32°C and from 3.0 to 4.8, respectively. During the fermentation period, consistent increases in alcohol content were observed with time. At the end of 20 days fermentation, the concentration of alcohol in the fruit wines was observed to range from 10.14 to 12.80%. Also, titratable, volatile and fixed acid concentrations were observed to show steady increase with time throughout the period of fermentation. The study has revealed that acceptable wine could be produced from these fruits with the test yeast strains.

Keywords: Fruit wines, yeast, fermentation, alcohol, acidity.