Journl of Brewing n Distilling Vol. 2(4), pp. 56-62, Novemer 2 Aville online t http://www.emijournls.org/jbd ISSN 24-297 2 Aemi Journls Full Length Reserh Pper Stuies on wine proution from pwpw (Cri ppy) Iise Okiemute Emmnuel* n Ofiyi Ooyo Deprtment of Miroiology, Delt Stte University, Ark, Nigeri. Aepte 8 Otoer, 2 Wine ws proue from pwpw (Cri ppy) t rtio of :4 for pwpw must: wter in fermenttion vessels A to D. Fermenttion vessel A pwpw must ontine nturl yest n wter; B ontine nturl yest from pwpw n sugr solution; C ontine nturl yest, tivte ker s yest n sugr solution; n D (ontrol) ontine sugr solution n Bker s yest. wines proue h verge vlues of 3.84, 29.6,.628,.995,.464,.348, 6.66 n.54; 3.76, 29.6,.63,.36,.623,.358, 6.89 n.37; 3.86, 29.8,.78,.9994,.49,.354, 6.32 n.78; n 3.33, 29.6,.659,.9974,.26,.35, 6.72 n.8 for ph, temperture ( C), optil ensity (t 56 nm), speifi grvity, perentge titrtle iity, perentge lohol (v/v), totl eroi ount (log fu/ml) n retrtion ftor (R f ) (m). Fermenttion ws rrie out for 44 h, n it ws oserve tht mlo-lti fermenttion fter ws evient. Testing of the wine s tste showe very little ifferenes in the wines from Reipes A C, while sttistil nlyses t 95% onfiene level showe no signifint ifferenes. The wine from the ontrol h similr tste n hrteristis with nturl plm wine. wine oul thus e proue for immeite onsumption, or preserve y refrigertion using Reipes A - C. More reserh is, however, require to etermine the shelf stility of the pwpw wine. Key wors:, flor, fermenttion, sugr, wine, flvor, yest. INTRODUCTION (Cri ppy), flowering plnt, elongs to the fmily Criee, whih inlue out 2-25 speies of short- live evergreen shrus or smll trees growing to 5- m tll. originte from Southern Mexio, Centrl Ameri n South Ameri. It is lso ultivte in most ountries with topil limte, suh s Brzil, Ini, South Afri, Nigeri, Hiti n South Est Asi (Anon, 2). The ripe fruit is usully eten rw, without the skin or see, euse of its high sugr ontent (59%) n thus oul e use in wine proution s ny fruit with goo proportion of sugr my e use (Anon, 28). Wine plys lmost n inispensle role in the life of mn rnging from soil, religious s well s eonomi enefits. It is n loholi everge typilly me from *Corresponing uthor. E-mil: emmiise@yhoo.om. Tel: +23485759244 or +23483656553. fermente juie of ifferent fruits using yests. Wine fermenttion my e nturl with innte wil yests or rtifiil using grown yest ultures suh s Bker s yest. Nigeri is not mjor prouer of wines though some ompnies hve een involve in wine proution inluing the Nigeri Institute For Oil Plm Reserh (NIFOR), whih proues ottle plm wine from sp of oil plm (Okfor, 27). Wine oul e preserve y hemil or physil mens. Chemils use inlue isulphites, iethyl pyrorontes n sori i while the physil mens inlue psteuriztion n sterile filtrtion (Okfor, 27). However t from the Unite Sttes Foo n Drug Aministrtion (USFDA) (29) show tht out % of the Unite Sttes popultion is sensitive to sulphites, prtiulrly those with sthm (Svns, 28). Thus, these hemils use in wine preservtion oul eome toxi ue to ioumultion. This reserh ws ime t prouing wine from pwpw for immeite onsumption or preservtion using refrigertion whenever the nee rises.
Iise n Ooyo 57 Tle. The ompositions of vrious fermenting vessels. Vessel Composition A.5 liters of pwpw slurry + 6.litres of wter. B.5 liters of pwpw slurry + 6.liters of sugr solution. C.5 liters of pwpw + 6. liters of sugr solution + tivte ker s yest. D(ontrol) 7.5 liters of sugr solution + tivte ker s yest NB: The wter use ws oile n llowe to ool. MATERIALS AND METHODS Ripe eile pwpw fruits were ollete iretly from vrious trees within Ark (Delt Stte, Nigeri), using len/new lkellophne g. The gs were tie n fruits kept for for ripening. Grnulte sugr, n Bker s yest were purhse from Ark min mrket, Delt Stte, Nigeri. Preprtion of sugr solution Clen wter ws oile for five minutes n llowe to ool. One () teup-full of grnulte sugr ws issolve in one liter of wter to otin the sugr solution. Preprtion of must juie This ws rrie in orne with the metho of Urih (23). The ompositions of vrious fermenting vessels re presente in Tle. Fermenttion of pwpw juie (must) This ws rrie out using moifition of the metho of Urih (23) using the flowhrt in Figure. Determintion of ph, Optil ensity 56 nm, % titrtle iity n % lohol These were etermine in orne with the methos of Kunkee n Amerine (22). Smples were ollete fter one hour of fermenttion n therefter fter every for 6 ys. Determintion of speifi grvity (SG) This ws rrie out in orne with the metho of Fwole n Oso (28). Determintion of Retention front (R f) This ws rrie out in orne with the metho of Ogunkoye n Oluyo (977) t 72 n 44 h of fermenttion. Determintion of totl eroi n fungl ounts These were rrie out in orne with the methos of Cown n Steel (24) fter one hour of fermenttion n therefter fter every for 6 ys. Fungl Isoltion n ientifition These were rrie out in orne with the methos of Hrrign n MCne, (2) fter of fermenttion. RESULTS AND DISCUSSION The hnges in ph of pwpw wine re presente in Figure 2. The ph vlues erese to n remine onstnt till the en of the fermenttion for ll the reipes. The low ph vlues oul e ue to miroil suession from yest to lti i teri resulting in the proution of more is s is evient in the Mlo-lti i fermenttion oserve. These results gree with the reports of Anon (28) n Okfor (27). The hnges in temperture of pwpw wine uring fermenttion re presente in Figure 3. Temperture of Reipes A n B ws onstnt till n reue therefter to 44 h while Reipes C n D were higher thn A n B t h ut followe the sme tren exept Reipe C whih inrese from 72 to 44 h. These temperture hnges oul e ue to miroil metolism of ville nutrients to proue lohol n other fermenttion prouts with the resultnt genertion of het. These results gree with the reports of Roinson (26) n Okfor (27). The hnges in optil ensity of pwpw wine uring fermenttion re presente in Figure 4. The vlues for A inrese to n eme onstnt therefter; B inrese to n therefter erese while C n D, whose vlues were higher thn vlues for A n B, inrese with perio of fermenttion. These inreses oul e ue to miroil suession from yest to lti i teri tht metolize the lohol proue y the yest to vrious en prouts. These results gree with the reports of Okfor (27). The hnges in speifi grvity of pwpw wine uring fermenttion re presente in Figure 5. The vlues in A erese to, inrese to n erese to 44 h while B D erese to n inrese therefter to 44 h. The vlues for C n D were higher thn for A n B. These hnges oul e ue to hnges in miroil type n metolism of ville nutrients sugr initilly n lohol t the en of. These results gree with the reports of Urih (23),
ph vlues 58 J. Brew. Distilling Ripe un-ruise pwpw fruit Wshe with sterile wter, etergent n rinse Fruit peele, mshe n lene into slurry.5 liters fruit slurry + 6. liters of wter (Reipe A).5 liters fruit slurry + 6. liters of sugr solution (Reipe B).5 liters fruit slurry + 6. liters of sugr solution + ker s yest (Reipe C) Covere the fermenttion vessel Fermente t 3 ± 2 C for 44h wine Figure. Flow hrt for pwpw wine proution. 6 5 4 3 2 Figure 2. Chnges ph of pwpw wine. Key: = Nturl fermenttion (.5 L fruit slurry + 6 L wter; =.5 L fruit slurry + 6 L sugr solution; =.5 L fruit slurry + 6 L sugr solution ontining tivte Bker s yest; = 7.5 L sugr solution ontining tivte Bker s yest.
Speifi grvity OD56 nm nm Temperture ( C) Iise n Ooyo 59 33 32 3 3 29 28 27 26 Figure 3. Chnges temperture of pwpw wine..8.6.4.2 Figure 4. Chnges Optil ensity of pwpw wine..2.5..5.995.99.985.98.975 Figure 5. Chnges speifi grvity of pwpw wine.
% titrle iity iity % lohol (v/v) 6 J. Brew. Distilling.6.4.2.8.6.4.2 Figure 6. Chnges % lohol of pwpw wine. 3.5 3 2.5 2.5.5 Figure 7. Chnges in % titrtle iity of pwpw wine uring proution. Roinson (26), Okfor (27) n Riley (2).The hnges in the perentge lohol of pwpw wine uring fermenttion re presente in Figure 6. The vlues inrese slightly till en of fermenttion for ll the reipes. Inreses till oul e ue to yest metolism of sugrs to lohol while the inrese therefter oul e ue vrious lohols proue y metolism of lti i teri n other types of miroes tht my e present. These results gree with reports of Roinson (26) n Okfor (27). The hnges in the % titrtle iity of pwpw wine uring fermenttion re presente in Figure 7. The vlues inrese with perio of fermenttion for ll the Reipes. These oul e ue to the miroil suession evient fter of fermenttion with the onomitnt proution of intermeite is from the lohol initilly proue y yest metolism. These results gree with reports y previous workers (Urih, 23; Roinson, 26; Okfor, 27; Riley, 2). The hnges in the totl eroi ount of pwpw wine uring fermenttion re presente in Figure 8. The vlues were firly onstnt with perio of fermenttion exept for C whih erese to then inrese to 72h n remine lmost onstnt to 44h. These results gree with reports of previous workers (Urih, 23; Roinson, 26; Okfor, 27; Riley, 2). The verge vlues of the teste prmeters for fermente pwpw re presente in Tle 2. The vlues rnge from 3.33 3.86, 29.6 29.8,.628.78,.995.4,.26.623,.348.358 n 6.32 6.89 for ph, temperture, optil ensity, % titrtle iity, % lohol n totl eroi ounts respetively. The vlues for C were highest for ph, temperture n optil ensity while vlues for B were highest for % TA, % lohol n totl eroi ounts. F-stt of.28 otine ws lower thn F-rit of 3.8787 t 95% onfiene level. Thus null hypothesis of no signifint sttistil ifferene ws epte. These results gree with the reports of Okfor (27), Anon (2). The retrtion ftor of the fermente pwpw t
Iise n Ooyo 6 h 44 h Figure 8. Chnges totl eroi ounts of pwpw wine. Tle 2. Averge vlues of fermente pwpw wine. Prmeter A B C D ph 3.84 3.76 3.86 3.33 Temperture ( C) 29.6 29.6 29.8 29.6 Optil ensity (t 56 mm).628.63.78.659 SG.995.4.9994.9974 % titrtle iity (% v/v).464.623.49.26 % lohol (% v/v).348.358.354.35 Totl eroi ount (CFU/ml) in log 6.66 6.89 6.32 6.72 F-stt =.28 < F-rit = 3.8787 t 95% onfiene level. Thus, null hypothesis ws epte. Tle 3. Vlues of R f for wine. A R fx 44 h.9 m.47 3. m.75 B R fx.5 m.37.8 m.45 C R fx 3.8 m.95 2.6 m.65 D R fx 3.6 m.9 3.2 m.8 R fx = Retention front (m); = Retrtion ftor; Solvent front = 4. m.f-stt =.2322 < F-rit = 4.6 t 95% onfiene level. Thus, null hypothesis ws epte. 48 n 44 h of fermenttion re presente in Tle 3. It ws oserve tht there ws eviene of Mlo-lti fermenttion s the R f vlue ws within the rnge for lti i. Mlo-lti fermenttion imprts esirle flvor often uttery to the wine uring mturtion. F-stt of.2322 otine ws lower thn F-rit of 4.6 t 95% onfiene level. Thus null hypothesis of no signifint sttistil ifferene ws epte. These results re in greement with reports of previous stuies (Ogunkoye n Oluyo, 977; To, 999; Anon, 28). The olonil morphology of fungi isoltes t of fermenttion inites tht oth the nturl yest n Bker s yest h similr morphologil fetures. It ws oserve tht the yest possesse the hrteristis of Shromyes erevisie. These results gree with the
62 J. Brew. Distilling Tle 4. Oserve hnges uring pwpw wine fermenttion. Prmeter Color Tste Others A 44 h Slightly sweet Fomy with whitish suspension. Frosty. B 44 h Sweet Fomy with more whitish suspension thn A. Frosty. C 44 h Sweet Frosty suspension. Seiments. D 44 h Sweet Highly fomy. Fomy. Flos with ler suspension. reports of Okfor (27). The Oserve hnges uring pwpw wine fermenttion in the pwpw wines uring fermenttion re presente in Tle 4. The pwpw wines proue with Reipes A C erese in olor n tste with perio of fermenttion n h seiments/ floultion of yest ells fter of fermenttion ut generlly i not iffer onsierly while the wine proue with Reipe D h similr tste, olor n frothing hrteristis with nturl plm wine. These results gree with the reports of previous workers (Roinson, 26; Anon, 27, 28, ). Conlusions wines were proue, for immeite onsumption or storge y refrigertion, y fermenting for 72 h using ny of the Reipes A C. A wine with similr tste n hrteristis with plm wine ws proue y using Reipe D. Mlo-lti fermenttion ws evient fter of fermenttion in ll the wines. All the pwpw wines i not require hemil preservtion. There were no sttistil ifferenes in teste prmeters etween the pwpw wines proue t 95% onfiene level. However, more reserh is still require to etermine the shelf stility of these wines. Proution of pwpw wine oul e rrie out using the flow hrt. REFERENCES Wine.www.http://Psthentrl.om/psyh/wine. Aesse 2//. Anon (28). Mking wines t home using wil yests. Aville t: www.http://diversity- mking wine from wil yests-htm. Aesse 2//. Anon (28). Home wine-mking - how long o I keep wine efore rinking? Aville t:www.http:// DIVERSITY HOME WINE MAKING - how long o o I keep wine efore rinking. Aesse 2//. Anon (2). Yest. Enylopæi Britnni. Ultimte Referene Suite. Chigo: Enylopæi Britnni. Cown ST, Steel KJ (24). Mnul for the Ientifition of Meil Bteri. 3r E. Cmrige University Press. Lonon. pp. 33. Fwole MO, Oso BA (28). Lortory Mnul of Miroiology. Spetrum Books lt, Nigeri. pp. 27. Hrrign WF, MCne ME (2). Lortory Methos in Foo n Diry Miroiology. Aemi Press, New York. pp. 43. Kunkee RF Amerine MA (22). Yest in Wine Mking. In: Rose, H.A n Hrrison, J.S. (En). The Yest-Aemi Press, Lonon. pp. 5-7. Ogunkoye L, Oluyo O (977). Bsi Orgni Prtil. 2 n E. University of Ife, Ile-Ife printing press. pp. 24. Okfor N (27). Moern Inustril Miroiology n Biotehnology. Siene Pulishers. Enfiel. pp. 263-38. Riley JM (2). Mking wine from rre fruits. Aville t: http://www.rfg.org/tiits/mkewine.html. Aesse 8/8/ Roinson J (26). The Oxfor Compnion to Wine. 3 r E. Oxfor University Press. pp. 268-78. Svns P (28). Preservtives in Wine n Why we Nee Them. Aville t http://ezinertiles.om. Aesse on 2-7-29. To SS (999). Detetion of mlo-lti fermenttion. Aville t: www.http://or.ohiostte.eu/grpewe/vinevm/vm99.htm. Aesse 22//. Urih N (23). Puli Helth, Foo n Inustril Miroiology. (6 th En.). The Mmilln Press Lt., Lonon. pp. 96-98. USFDA (29). Nutritionl Vlue of Wine. Unite Sttes Deprtment of Agriulture. Aville t www.wineintro.om/sis/helth/us. Aesse on 7//2. Anon (27). Wine enylopei. Aville t: