International Journal of Enology and Viticulture

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 11 (1), pp. 001-006, January, 2024. © International Scholars Journals

Full Length Research Paper

Comparative analysis of alcohol content in orange wine produced by different yeast strains

Okunowo, Wahab Oluwanisola* and Osuntoki, Akinniyi Adediran

Department of Biochemistry, College of Medicine, University of Lagos. P.M.B. 12003. Lagos. Nigeria

Accepted 5 November, 2023

Abstract

Gas liquid chromatography was used to identify the types of alcohol present in wines produced by fermenting orange juice with four strains of yeast; Saccharomyces cerevisiae (isolated from yam), S. cerevisiae (from sugarcane molasses), Saccharomyces carlsbergensis (from sugarcane molasses) and S. cerevisiae var. ellipsoideus (from orange juice). Ethanol and methanol were the predominant alcohols. The ethanol content was highest, 90.38% with S. cerevisiae var. ellipsoideus and least, 81.49% with S. cerevisiae (from sugarcane molasses). The methanol concentration varied between 9.51% with S. cerevisiae var. ellipsoideus and 14.93% with S. carlsbergensis. The other alcohol detected, isopro-panol was generally negligible; 0.10 to 0.25% except with S. cerevisiae (from sugarcane molasses) which produced it as 5.46% of the total alcohol. The total alcohol was highest, 6.50 ± 0.15% with S. carlsbergensis and least 3.23 ± 0.12 with S. cerevesiae var. ellipsoideus.

Key words: Alcohol types, fermentation, orange wine, Saccharomyces, yeast strains.

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 10 (7), pp. 001-004, July, 2023. © International Scholars Journals

Full Length Research Paper

Characterization of isolates of palm wine yeast for industrial use

Nwachukwu*, I.N; Ibekwe, V.I, Nwabueze, R.N and Anyanwu, B.N

Department of Microbiology, Federal University of Technology, P.M.B 1526, Owerri, Nigeria.

Accepted 4 March, 2023

Abstract

Investigations were carried out on yeasts isolated from palm wines obtained from South Eastern Nigeria. The isolates were characterised for certain attributes necessary for ethanol production. Isolations were made from 600 hour-aged wines. The attributes investigated included ethanol tolerance and sedimentation rates. The effect of certain locally available supplements on ethanol tolerance was also investigated. Nine strains of Saccharomyces cerevisiae, two strains of S. globosus, and two strains of Hanseniaspora uvarum were isolated in this study. Results of the ethanol tolerance revealed a range of 10-20% (v/v), ethanol tolerance for the isolates. The sedimentation rates varied from 55.5 to 93.1%. Addition of local supplements enhanced ethanol tolerance of the isolates.

Key words: Palm wine yeast, industrial utilization, ethanol.

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 10 (6), pp. 001-006, June, 2023. © International Scholars Journals

Full Length Research Paper

Compositional differences between the phenolic components in bunch grape and muscadine wines 

Sheikh M. Basha*, Mitwe Musingo and Violeta S. Colova

Plant BiotechnologyCenter for Viticulture and Small Fruit Research Florida A&M University Tallahassee, FL 32307

Accepted 15 January, 2023

Abstract

Wines contain a large array of phenolic compounds, belonging to non-flavonoids, flavonoids and phenolic-protein-polysaccharide complexes. Phenolics in wine are responsible for wine color, astringency, and bitterness. This study evaluates phenolic composition of commercial and experimental wines derived from bunch (Vitis vinifera) and muscadine (Vitis rotundifolia) grapes to determine compositional differences in phenolics. HPLC analysis of wines showed that majority of phenolic compounds eluted during the first 30 min. Of the red wines tested, Château Cabrieres Chateauneuf de Pape (Rhone) showed the simplest phenolics profile while Cabernet Sauvignon (Vitis vinifera-California) showed the most complex profile. The phenolics composition of red and white wines varied greatly. Some white wines from bunch grape were devoid of any phenolics. Among muscadine white wines, some contained large number of phenolic compounds while the others showed smaller number of phenolic compounds. These data suggested that both the red and white wines contained a complex mixture of phenolic compounds whose content and composition varied by brand suggesting that the wine processing technique greatly influences phenolics composition of wines than color of the wine. Muscadine red wines were quite distinct than that of the bunch grapes, indicating that grape chemistry has a greater influence on wine phenolic composition.

Key words: Grape, HPLC, phenolics, red and white wines.

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 10 (5), pp. 001-006, May, 2023. © International Scholars Journals

Full Length Research Paper

Evolution throughout the ripening in grape fruit skins: High performance liquid chromatography-diode array detector (HPLC-DAD) detection of trans-resveratrol

Angelo Maria Giuffrè

Università degli Studi Mediterranea di Reggio Calabria – Dipartimento di Agraria. E-mail: [email protected]. Tel: +39-965-324077. Fax: +39-965-311092.

Accepted 13 January, 2023

Abstract

Trans-resveratrol (3, 5, 4^' – trihydroxy-trans-stilbene) is a stilbene naturally present in a number of plant families. Berry skins of grape (Vitis vinifera L.), Alicante, Black Malvasia, Nerello and Prunesta cultivars were analyzed at weekly intervals for trans-resveratrol production at five ripening stages during the last five weeks of maturation, from August 26^th to September 23^th. Analysis was carried out using the high performance liquid chromatography-diode array detector (HPLC-DAD) technique after fractioning of trans-resveratrol through a 500 mg C₁₈ column (Solid Phase Isolation – SPI technique). A continuous decrease in trans-resveratrol content in all cultivars was observed during ripening. Alicante had the highest trans-resveratrol content, showing a decrease of 46% from the first to last sampling, while Black Malvasia produced the lowest amount of trans-resveratrol, 4 to 5 times less than Alicante at each sampling date.

Key words: Antioxidants, grape, phenols, stilbenes, trans-resveratrol, high performance liquid chromatograph (HPLC).

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 10 (4), pp. 001-008, April, 2023. © International Scholars Journals

Full Length Research Paper

Random amplified polymorphic DNA (RAPD) markers used in a unique method to identify 73 Prunus domestica varieties

Mingliang Yu¹*, Jianqing Chu^2,3, Ruijuan Ma¹, Zhijun Shen¹ and Jinggui Fang^2,3

¹Institute of Horticulture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China.

²College of Horticulture, Nanjing Agricultural University, Tongwei Road 6, Nanjing 210095, P. R. China.

³Jiangsu Fruit Crop Genetics Improvement and Seedling Propagation Engineering Center, Nanjing 210095, P. R. China.

Accepted 8 January, 2023

Abstract

Despite the usefulness of DNA marker techniques, various DNA markers have not been widely applied for practical cultivar identification. We developed a novel strategy based on DNA molecular fingerprints from the genotyped plant individuals, following which a cultivar identification diagram (CID) was manually generated and used as referable information for quick plant and/or seed sample identification. Based on this, we used random amplified polymorphic DNA (RAPD) markers to identify a total of 73 plum cultivars of different origins. The cultivars could be clearly separated by the fingerprints of 9 RAPD primers. Experimental verification also indicated that the CID generated is referable and workable in the identification of any two or more plum cultivars studied, which remains the main advantage of this CID constructed manually over the phylogenetic trees from cluster analysis used in most reports on plant identification using DNA markers. Furthermore, fewer primers can be used to distinguish all cultivars using this approach. This new strategy developed and employed in plum cultivar identification may be applied in the plum industry to identify and separate plant and seed samples using DNA makers.

Key words: Plum, Cultivar identification diagram, random amplified polymorphic DNA (RAPD) markers.

International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 10 (3), pp. 001-009, March, 2023. © International Scholars Journals