EFFECT OF BAKERS YEAST (SACCHAROMYCES CEREVISIAE) IN THE PRODUCTION OF WINE USING ORANGES, APPLES AND PINEAPPLES
DOI:
https://doi.org/10.47672/ejb.425Keywords:
Baker's yeast, Wine production, FermentationAbstract
Introduction: Wine is an alcoholic drink made from fermented grapes. The process of wine making involves fermentation of fruits in which case the wine is qualified by the fruit which it is made from such as apple wine, orange wine.
Purpose of the Study: This research shows the possibility of producing wine from fruits using bakers' yeast (Saccharomyces cerevisiae).
Methodology: The fruits used were Apple (Malus domestica), Orange (Citrus sinensis), and Pineapple (Ananas cosmosus).They were washed and blended. The strained juices were poured into plastic bottles to cool for 15mins before additives and yeast were added. The "must" was then allowed to ferment for four days. After four days, racking was done to remove sediments. Then egg white was added as a clarifying agent, and left to stand fifty days, for it to age and then bottled.
Findings: Apple wine was found to be more alcoholic (11.4%) while orange wine had 8.9%. Apple had the highest pH (4.0) while orange had 2.0. The solubility test showed that apple had the highest solubility with 98% while orange had 94%. Apple had the least sugar content with 9.90ml while pineapple had22.0ml. Orange had a specific gravity of 0.99g while apple had0.98g.
Recommendation: It is observed that all the fruits in the market today can give the qualities needed for alcoholic wine in the absence of grape fruit. All these satisfactory qualities of this study show that an acceptable wine from pineapple, apple and orange can be locally produced.
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