African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

The effect of clarification methods on quality attributes of sugarcane-watermelon wine fermented by palm wine yeast (Saccharomyces cerevisiae)

Edmond Osebhajimhende Uguomore
  • Edmond Osebhajimhende Uguomore
  • Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State, Nigeria.
  • Google Scholar
Ndukwe Maduka
  • Ndukwe Maduka
  • Department of Microbiology, Faculty of Science, Federal University Otuoke, Bayelsa State, Nigeria.
  • Google Scholar
Ihuoma Ahaotu
  • Ihuoma Ahaotu
  • Department of Microbiology, Faculty of Science, University of Port Harcourt, Choba, Rivers State, Nigeria.
  • Google Scholar


  •  Received: 02 December 2023
  •  Accepted: 12 January 2024
  •  Published: 29 February 2024

Abstract

Clarification of wine is aimed at improving the quality of the product by removing haze. In this study, the effect of two clarification methods namely membrane filtration technique and the use of Keiselguhr diatomaceous earth powder on the physico-chemical and sensory attributes of wine produced using sugarcane (Saccharum officinarum L) and watermelon (Citrullus vulgaris L) juice blended in the ratio 1:1 (v/v) and fermented by Saccharomyces cerevisiae isolated from palm wine was determined. Sugarcane-watermelon wine not clarified was the control. Physicochemical analysis of the wine at 0 h indicates the following: sugar (10.73 °Brix), specific gravity (1.043 kg/m3), pH (3.9), alcohol content (5.9%), titratable acidity (0.720 g/l), turbidity (94.32 NTU) and colour intensity (0.892 nm). During maturation of wine, the sugar content, specific gravity, pH, alcohol content, titratable acidity, turbidity and colour intensity of the samples clarified by membrane filtration/diatomaceous earth powder at 72 and 336 h were 6.5/9.9 and 7.2/10.8 °Brix, 1.026/1.040 and 1.029/1.043 kg/m3, 3.7/3.8 and 3.0/3.13, 3.57/5.48 and 3.7/5.7%, 0.375/0.405 and 0.517/0.628 g/l, 29/32.6 and 15/20 NTU, and 0.649/0.873 and 0.642/0.628 nm, respectively. The cumulative sensory scores of wine clarified using Keiselguhr diatomaceous earth powder were slightly higher than the wine clarified by membrane filtration. Taking other parameters into consideration, the clarification of sugarcane-watermelon wine using membrane filtration is relatively better than Keiselguhr diatomaceous earth powder.

 

Key words: Alcoholic beverages, fruits and vegetables, fruit wine, fermentation.