Quality Assessment of Water Melon (<i>Citruluslanatus</i>) Wine Produced Using <i>Saccharomyces cerevisiae</i> Isolated from Palm Wine

Aminu Zainab; Yabaya Amos; Mohammed Sani Sambo Datsugwai; Bobai Mathew

doi:doi:10.11648/j.jb.20180202.17

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Quality Assessment of Water Melon (Citruluslanatus) Wine Produced Using Saccharomyces cerevisiae Isolated from Palm Wine

Aminu Zainab, Yabaya Amos, Mohammed Sani Sambo Datsugwai, Bobai Mathew

Published in Journal of Biomaterials (Volume 2, Issue 2)

Received: 21 October 2018 Accepted: 28 November 2018 Published: 15 January 2019

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Abstract

This study was aimed at investigating the suitability of water melon juice as substrate for wine production and the efficiency of Saccharomyces cerevisiae isolated from palm wine for alcoholic fermentation of the juice. The yeast was isolated using pour plate technique and was identified using sugar utilization test, screened for ethanol tolerance test and was finally identified using API 20C AUX kit, as Saccharomyces cerevisiae. The yeast was purified and used to pitch water melon must using 0.5 McFarland standard and was allowed to undergo fermentation for three (3) days. Variations in temperature, pH, total titrable acidity, volatile acidity and total yeast count were determined at 6 hour intervals. The must and the produced wine were subjected to proximate and physico chemical analysis. The produced wine was subjected to microbial and sensory evaluation using seven point hedonic scales by 10 panelists. A total of 19 yeasts were isolated but only 5 isolates were suspected to have the same colony morphology as Saccharomyces cerevisiae after microscopy. The isolates assimilated mainly glucose, maltose and sucrose, but not fructose, lactose and mannitol. The ethanol tolerance was found to be between 2- 8% ethanol tolerant. The temperature ranged between 25- 30°C. The pH and volatile acidity decreased while total titrable acidity increased as the fermentation progressed. The total yeast count ranged between 1.9 - 8.2 × 10⁷CFU/mL. Results of the proximate composition showed that there were significant difference (p< 0.05) in the moisture, crude protein, carbohydrate and total energy between the water melon must and wine, except for percentage ash and fat which showed no significant difference (p< 0.05). There was reduction in specific gravity from 1.075 to 1.020 and brix from 2.9220⁰ to 0.5465⁰ Brix and resultant increase in the alcohol concentration from 0 to 7.36%. Microbial analysis showed that there was no microbial contamination of the wine. Sensory evaluation on the wine showed that there was no significant difference (p< 0.05) in aroma, colour, clarity and general acceptability between the sweetened and unsweetened wine. However, there was significant difference (p > 0.05) for taste between the two wines. This study revealed that a tropically available fruit in Nigeria like water melon is suitable for fruit wine production with Saccharomyces cerevisiae from palm wine, with high acceptability and good microbiological standard.

Published in	Journal of Biomaterials (Volume 2, Issue 2)
DOI	10.11648/j.jb.20180202.17
Page(s)	65-73
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Water Melon, Palm Wine, Wine, Alcoholic Fermentation, Saccharomyces cerevisiae

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APA Style

Aminu Zainab, Yabaya Amos, Mohammed Sani Sambo Datsugwai, Bobai Mathew. (2019). Quality Assessment of Water Melon (Citruluslanatus) Wine Produced Using Saccharomyces cerevisiae Isolated from Palm Wine. Journal of Biomaterials, 2(2), 65-73. https://doi.org/10.11648/j.jb.20180202.17

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ACS Style

Aminu Zainab; Yabaya Amos; Mohammed Sani Sambo Datsugwai; Bobai Mathew. Quality Assessment of Water Melon (Citruluslanatus) Wine Produced Using Saccharomyces cerevisiae Isolated from Palm Wine. J. Biomater. 2019, 2(2), 65-73. doi: 10.11648/j.jb.20180202.17

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AMA Style

Aminu Zainab, Yabaya Amos, Mohammed Sani Sambo Datsugwai, Bobai Mathew. Quality Assessment of Water Melon (Citruluslanatus) Wine Produced Using Saccharomyces cerevisiae Isolated from Palm Wine. J Biomater. 2019;2(2):65-73. doi: 10.11648/j.jb.20180202.17

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@article{10.11648/j.jb.20180202.17,
  author = {Aminu Zainab and Yabaya Amos and Mohammed Sani Sambo Datsugwai and Bobai Mathew},
  title = {Quality Assessment of Water Melon (Citruluslanatus) Wine Produced Using Saccharomyces cerevisiae Isolated from Palm Wine},
  journal = {Journal of Biomaterials},
  volume = {2},
  number = {2},
  pages = {65-73},
  doi = {10.11648/j.jb.20180202.17},
  url = {https://doi.org/10.11648/j.jb.20180202.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jb.20180202.17},
  abstract = {This study was aimed at investigating the suitability of water melon juice as substrate for wine production and the efficiency of Saccharomyces cerevisiae isolated from palm wine for alcoholic fermentation of the juice. The yeast was isolated using pour plate technique and was identified using sugar utilization test, screened for ethanol tolerance test and was finally identified using API 20C AUX kit, as Saccharomyces cerevisiae. The yeast was purified and used to pitch water melon must using 0.5 McFarland standard and was allowed to undergo fermentation for three (3) days. Variations in temperature, pH, total titrable acidity, volatile acidity and total yeast count were determined at 6 hour intervals. The must and the produced wine were subjected to proximate and physico chemical analysis. The produced wine was subjected to microbial and sensory evaluation using seven point hedonic scales by 10 panelists. A total of 19 yeasts were isolated but only 5 isolates were suspected to have the same colony morphology as Saccharomyces cerevisiae after microscopy. The isolates assimilated mainly glucose, maltose and sucrose, but not fructose, lactose and mannitol. The ethanol tolerance was found to be between 2- 8% ethanol tolerant. The temperature ranged between 25- 30°C. The pH and volatile acidity decreased while total titrable acidity increased as the fermentation progressed. The total yeast count ranged between 1.9 - 8.2 × 107CFU/mL. Results of the proximate composition showed that there were significant difference (p0 to 0.54650 Brix and resultant increase in the alcohol concentration from 0 to 7.36%. Microbial analysis showed that there was no microbial contamination of the wine. Sensory evaluation on the wine showed that there was no significant difference (p 0.05) for taste between the two wines. This study revealed that a tropically available fruit in Nigeria like water melon is suitable for fruit wine production with Saccharomyces cerevisiae from palm wine, with high acceptability and good microbiological standard.},
 year = {2019}
}

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TY - JOUR
T1 - Quality Assessment of Water Melon (Citruluslanatus) Wine Produced Using Saccharomyces cerevisiae Isolated from Palm Wine
AU - Aminu Zainab
AU - Yabaya Amos
AU - Mohammed Sani Sambo Datsugwai
AU - Bobai Mathew
Y1 - 2019/01/15
PY - 2019
N1 - https://doi.org/10.11648/j.jb.20180202.17
DO - 10.11648/j.jb.20180202.17
T2 - Journal of Biomaterials
JF - Journal of Biomaterials
JO - Journal of Biomaterials
SP - 65
EP - 73
PB - Science Publishing Group
SN - 2640-2629
UR - https://doi.org/10.11648/j.jb.20180202.17
AB - This study was aimed at investigating the suitability of water melon juice as substrate for wine production and the efficiency of Saccharomyces cerevisiae isolated from palm wine for alcoholic fermentation of the juice. The yeast was isolated using pour plate technique and was identified using sugar utilization test, screened for ethanol tolerance test and was finally identified using API 20C AUX kit, as Saccharomyces cerevisiae. The yeast was purified and used to pitch water melon must using 0.5 McFarland standard and was allowed to undergo fermentation for three (3) days. Variations in temperature, pH, total titrable acidity, volatile acidity and total yeast count were determined at 6 hour intervals. The must and the produced wine were subjected to proximate and physico chemical analysis. The produced wine was subjected to microbial and sensory evaluation using seven point hedonic scales by 10 panelists. A total of 19 yeasts were isolated but only 5 isolates were suspected to have the same colony morphology as Saccharomyces cerevisiae after microscopy. The isolates assimilated mainly glucose, maltose and sucrose, but not fructose, lactose and mannitol. The ethanol tolerance was found to be between 2- 8% ethanol tolerant. The temperature ranged between 25- 30°C. The pH and volatile acidity decreased while total titrable acidity increased as the fermentation progressed. The total yeast count ranged between 1.9 - 8.2 × 107CFU/mL. Results of the proximate composition showed that there were significant difference (p0 to 0.54650 Brix and resultant increase in the alcohol concentration from 0 to 7.36%. Microbial analysis showed that there was no microbial contamination of the wine. Sensory evaluation on the wine showed that there was no significant difference (p 0.05) for taste between the two wines. This study revealed that a tropically available fruit in Nigeria like water melon is suitable for fruit wine production with Saccharomyces cerevisiae from palm wine, with high acceptability and good microbiological standard.
VL - 2
IS - 2
ER -

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Author Information

Aminu Zainab

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Yabaya Amos

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Mohammed Sani Sambo Datsugwai

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Bobai Mathew

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria

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APA Style

Aminu Zainab, Yabaya Amos, Mohammed Sani Sambo Datsugwai, Bobai Mathew. (2019). Quality Assessment of Water Melon (Citruluslanatus) Wine Produced Using Saccharomyces cerevisiae Isolated from Palm Wine. Journal of Biomaterials, 2(2), 65-73. https://doi.org/10.11648/j.jb.20180202.17

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ACS Style

Aminu Zainab; Yabaya Amos; Mohammed Sani Sambo Datsugwai; Bobai Mathew. Quality Assessment of Water Melon (Citruluslanatus) Wine Produced Using Saccharomyces cerevisiae Isolated from Palm Wine. J. Biomater. 2019, 2(2), 65-73. doi: 10.11648/j.jb.20180202.17

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AMA Style

Aminu Zainab, Yabaya Amos, Mohammed Sani Sambo Datsugwai, Bobai Mathew. Quality Assessment of Water Melon (Citruluslanatus) Wine Produced Using Saccharomyces cerevisiae Isolated from Palm Wine. J Biomater. 2019;2(2):65-73. doi: 10.11648/j.jb.20180202.17

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@article{10.11648/j.jb.20180202.17,
  author = {Aminu Zainab and Yabaya Amos and Mohammed Sani Sambo Datsugwai and Bobai Mathew},
  title = {Quality Assessment of Water Melon (Citruluslanatus) Wine Produced Using Saccharomyces cerevisiae Isolated from Palm Wine},
  journal = {Journal of Biomaterials},
  volume = {2},
  number = {2},
  pages = {65-73},
  doi = {10.11648/j.jb.20180202.17},
  url = {https://doi.org/10.11648/j.jb.20180202.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jb.20180202.17},
  abstract = {This study was aimed at investigating the suitability of water melon juice as substrate for wine production and the efficiency of Saccharomyces cerevisiae isolated from palm wine for alcoholic fermentation of the juice. The yeast was isolated using pour plate technique and was identified using sugar utilization test, screened for ethanol tolerance test and was finally identified using API 20C AUX kit, as Saccharomyces cerevisiae. The yeast was purified and used to pitch water melon must using 0.5 McFarland standard and was allowed to undergo fermentation for three (3) days. Variations in temperature, pH, total titrable acidity, volatile acidity and total yeast count were determined at 6 hour intervals. The must and the produced wine were subjected to proximate and physico chemical analysis. The produced wine was subjected to microbial and sensory evaluation using seven point hedonic scales by 10 panelists. A total of 19 yeasts were isolated but only 5 isolates were suspected to have the same colony morphology as Saccharomyces cerevisiae after microscopy. The isolates assimilated mainly glucose, maltose and sucrose, but not fructose, lactose and mannitol. The ethanol tolerance was found to be between 2- 8% ethanol tolerant. The temperature ranged between 25- 30°C. The pH and volatile acidity decreased while total titrable acidity increased as the fermentation progressed. The total yeast count ranged between 1.9 - 8.2 × 107CFU/mL. Results of the proximate composition showed that there were significant difference (p0 to 0.54650 Brix and resultant increase in the alcohol concentration from 0 to 7.36%. Microbial analysis showed that there was no microbial contamination of the wine. Sensory evaluation on the wine showed that there was no significant difference (p 0.05) for taste between the two wines. This study revealed that a tropically available fruit in Nigeria like water melon is suitable for fruit wine production with Saccharomyces cerevisiae from palm wine, with high acceptability and good microbiological standard.},
 year = {2019}
}

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