An attempt to produce yellow/golden wine was done in the laboratory using a mixture of fruits (3 3.3% each) as golden must extracted from Passiflora edulis (passion fruit ), Mangifera indica (mango) and Ananas comosus (pineapple ). After extraction of three juices, physic al and chemical parameters were determined before and during fermentation of the must. These parameters were: wild yeast colony forming units per milliliter (CFU/ml) of fermenting must, total soluble solids (degrees Brix) , pH, alcohol content, titratable acidity in percent , fermentation temperature, sugar content (g/l) , and specific gravity. The fermentation of a mixture of juices was done at room temperature, i.e., at 22 o C, and the wild yeast used was Saccharomyces cerevisiae , a strain called “musanzeensis” isolated from local traditional banana wine. During substantial must fermentation, the pH decreased from 5.5 for fresh juice to 3.2 for wine, total soluble solids from 20 o Brix to 2 o Brix, titratable acidity increased from 0.68% to 1.4%, sugar content decreased from 85 g/l to 32 g/l, specific gravity decreased from 1.040 to 1.002, yeast growth increased from 3 to 18 log CFU/ml, and alcohol content increased from 0.0 to 12% alcohol by volume. After twelve days of fermentation, the color of wine remained yellow, the flavor was enhanced, sweetness diminished and the acidity (sourness) increased slightly. These chemical changes could be due to the Saccharomyces cerevisiae activity , which was characterized by a remarkable foam and intensive production of carbon dioxide in the fermenting wine . The mixture of the three juices from Passiflora edulis, Mangifera indica and Ananas comosus produced an alcoholic beverage with a wonderful flavor that was generally delicious and acceptable to 40 trained and blind panelists during sensory evaluation using as 9 –point Hedonic scale. Each panelist sipped once 100ml of sample taken from wine. Thus, the obtained yellow wine should be promoted for adding value to local fruits, imported wine reduction, job creation, income generation and rural development.
Suitability of the Lebanese “Ace Spur” Apple Variety for Cider Production Using Hanseniaspora sp. Yeast
