scholarly journals Sparkling ′′wine′′ production tests from extract of Hibiscus sabdariffa L. flowers

2021 ◽  
Vol 14 (9) ◽  
pp. 3231-3240
Author(s):  
Kokou Aziato ◽  
Ekpetsi Chantal Bouka ◽  
Povi Lawson-Evi ◽  
Aly Savadogo ◽  
Eklu-Gadegbeku Kwashie
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Soft Drinks ◽  
Sparkling Wine ◽  
Hibiscus Sabdariffa ◽  
Wine Production ◽  
Palm Wine ◽  
Organoleptic Characteristics ◽  
Red Color ◽  
Grape Wine

The red calyces of Hibiscus sabdariffa L. are widely used in the production of soft drinks in Africa. The anthocyanin pigments of the calyx give a red color to the drinks which are very appreciated by populations. The aim of this study was to develop a sparkling drink with characteristics similar to those of red wine. The production tests were carried out with the calyces of Hibiscus sabdariffa L. commonly called "Bissap" and three types of fermentation: one based on palm wine lees, another by Saccharomyces cerevisiae and a third by endogenous fermentation or control wine. Physicochemical analyzes showed that the wine obtained from palm wine lees at 17th days had a pH of 2.77 ± 0.07, an acidity of 116.99 ± 13.03 (mmol H+ / L), a degree Brix of 7.5 ± 0.25%, an alcohol degree of 7.05 ± 0.24% and energy value of 74.27 ± 2.77 (Kcal / 100 ml). Sensorial tests revealed that the “bissap wine” obtained with fermentation based on palm wine lees had organoleptic characteristics very similar to grape wine. Les calices rouges d’Hibiscus sabdariffa L. sont beaucoup utilisés dans la production de boisson rafraîchissante en Afrique. Les pigments anthocyaniques des calices confèrent une couleur rouge aux boissons très appréciées par les populations. L’objectif de cette étude était de mettre au point une boisson pétillante qui a des caractéristiques similaires au vin rouge. Les essais de production ont été réalisés en utilisant les calices d’Hibiscus sabdariffa L. communément appelées « Bissap » et trois types de fermentation dont une à base de la lie du vin de palme, une seconde à partir de Saccharomyces cerevisiae et une troisième par une fermentation endogène ou témoin. Les analyses physico-chimiques ont montré que le vin obtenu à partir de la lie du vin de palme au 17ème jour a un pH de 2,77 ± 0,07, une acidité de 116,99 ± 13,03 (mmol H+/L), un degré brix de 7,5 ± 0,25 %, un degré d’alcool de 7,05 ± 0,24 % et une valeur énergétique de 74,27 ± 2,77 (Kcal/100 ml). Les tests de dégustation ont révélé que le « vin au bissap » obtenu avec le ferment de la lie de vin de palme a des caractéristiques organoleptiques très proches des vins rouges du commerce.

scholarly journals Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

2020 ◽  
pp. 33-49
Author(s):  
Francis Sopuruchukwu Ire
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Citrus Sinensis ◽  
Red Wine ◽  
Alcoholic Beverage ◽  
Titratable Acidity ◽  
Yeast Cells ◽  
Hibiscus Sabdariffa ◽  
Alcohol Content ◽  
Wine Production ◽  
Palm Wine

Roselle (Hibiscus sabdariffa) grows abundantly in some parts of Nigeria and the plant has high nutritional value to all ages. Over the years, Nigeria has depended on imported wines to satisfy the demands for wine consumption by her citizens and this has placed huge economic burden on her economy. Hence, the need to exploit the commercial availability of Hibiscus sabdariffa for wine production. This study was aimed at comparative evaluation of red wine produced from Hibiscus sabdariffa L. and Citrus sinensis juice using Saccharomyces cerevisiae isolated from palm wine and brands of commercial wine. The Roselle calyx extract and sweet orange juice in the ratio of 3:1 was inoculated with the palm wine yeast and allowed to ferment for 14 days at 28±2°C. Physicochemical and microbiological parameters of the fermenting ‘must’ were monitored at intervals using standard methods. Culturable microorganisms was not detected in the ‘must’ at Day 0, but only yeast cells which have a mean count of 2.77 x 104 Cfu/ml and 2.25 x 104 Cfu/ml were present in the fermenting ‘must’ at Day 7 and 14, respectively. There were significant differences (p<0.05) among the parameters monitored in this study except pH and specific gravity (SG) of the fermenting ‘must’. The data obtained demonstrated that there was a decline in pH, reducing sugar, and SG of the fermenting ‘must’ which ranged from 3.8-3.5, 23-2.10 g/L and 1.08-1.00 oBrix % w/w, respectively. However, this study reported increase in alcohol content (0 - 10.87% v/v), titratable acidity (0.45 - 0.68 g/mL), and temperature (26.0 - 30.7°C) during the fermentation of the ‘must’. The wine produced had a bright red colour, pH of 3.5, alcohol content of 10.87% v/v, SG of 1.00 oBrix % w/w, and titratable acidity (TA) of 0.68%. The outcome of this study indicated that the wine produced is slightly more preferable than some commercialized brands of wine based on sensory scores. Since, the alcoholic beverage developed during fermentation process is in generally of acceptable quality as a good table wine thus, it can be concluded that our wine is a good product recommendable.   

scholarly journals Wine Produced From Fermentation of Honey Slurry and Dates Palm Fruit Juice Blend Using Saccharomyces cerevisiae Isolated From Palm Wine

2018 ◽  
Vol 10 (3) ◽  
pp. 52
Author(s):  
S. S. D. Mohammed ◽  
B. Yohanna ◽  
J. R. Wartu ◽  
N. L. Abubakar ◽  
S. Bello
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Proximate Composition ◽  
Physicochemical Parameters ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Industrial Applications ◽  
Total Carbohydrate ◽  
Wine Production ◽  
Palm Fruit ◽  
Palm Wine

This study aimed at evaluating the fermentative performance of Saccharomyces cerevisiae isolated from palm wine on honey slurry and dates palm fruit juice blend for wine production. The yeast was isolated from palm wine on saboraud dextrose agar (SDA) using pour plate technique and was identified using microscopic and standard biochemical techniques. Physicochemical parameters were determined during 21 days fermentation using standard procedures. The proximate composition of the blend before fermentation and the produced wine was evaluated. The microbiological and sensory evaluations of the produced wine was investigated. The yeast strain was identified as Saccharomyces cerevisiae. The fermentation recorded total viable yeast count from 2.5x106 to 13.0 x 106 CFU/mL. The physicochemical parameters revealed that during the fermentation, the pH values ranged from 4.3 to 5.4, percentage titratable acidity (TTA) ranged from 5.2 to 9.4. The temperature of the fermentation ranged from 24 to 29°C and the specific gravity values decreased steadily from 1.100 to1.010. Proximate composition of the date fruit revealed low protein content between 1.00 and 1.05, but high moisture content (82.43%). The produced wine contained reasonable amount of total carbohydrate A (19.59%), B (25.28%), C (22.7%) and D (21.88%). There were variations on other proximate compositions observed. The produced wine was not contaminated with bacteria and fungi. Sensory evaluation of the wine revealed acceptable aroma/flavor and taste. This study indicates that Saccharomyces cerevisiae strain from the palm wine have good fermentative performance which suggested that it could be used for fruit wine production and other industrial applications preceded by further experiments.

scholarly journals Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

2020 ◽  
Vol 8 (3) ◽  
pp. 403 ◽  
Author(s):  
Maria del Carmen González-Jiménez ◽  
Jaime Moreno-García ◽  
Teresa García-Martínez ◽  
Juan José Moreno ◽  
Anna Puig-Pujol ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Identification ◽  
Ethyl Esters ◽  
Stir Bar Sorptive Extraction ◽  
Biological Aging ◽  
Yeast Fermentation ◽  
Sparkling Wine ◽  
Wine Production ◽  
Yeast Strains ◽  
Flor Yeast

The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and therefore, their presence is extremely important for the flavor profile of the wine. In this work, we use and compare two Saccharomyces cerevisiae yeast strains: P29, typical of sparkling wines resulting of second fermentation in a closed bottle; G1, a flor yeast responsible for the biological aging of Sherry wines. We aimed to analyze and compare the effect of endogenous CO2 overpressure on esters metabolism with the proteins related in these yeast strains, to understand the yeast fermentation process in sparkling wines. For this purpose, protein identification was carried out using the OFFGEL fractionator and the LTQ Orbitrap, following the detection and quantification of esters with gas chromatograph coupled to flame ionization detector (GC-FID) and stir-bar sorptive extraction, followed by thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS). Six acetate esters, fourteen ethyl esters, and five proteins involved in esters metabolism were identified. Moreover, significant correlations were established between esters and proteins. Both strains showed similar behavior. According to these results, the use of this flor yeast may be proposed for the sparkling wine production and enhance the diversity and the typicity of sparkling wine yeasts.

scholarly journals Influence of the use of selected and non-selected yeasts in red wine production

2005 ◽  
Vol 48 (5) ◽  
pp. 747-751 ◽  
Author(s):  
Daniela Dorneles ◽  
Iara Maria Pereira Machado ◽  
Miriam Blumel Chociai ◽  
Tania Maria Bordin Bonfim
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Wine Quality ◽  
Wine Production

The aim of this work was to study the influence of use of Saccharomyces cerevisiae selected varieties in the elaboration of Terci red wine from Colombo. The winemaking method followed the classic red wine vinification system and the samples were analyzed according to the official table wine methods. The assays performed showed differences mainly over volatile acids, acetaldehyde, esters and methanol contents, confirming that the use of selected yeasts contributed on improving the wine quality.

scholarly journals The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine

2019 ◽  
Vol 34 (2) ◽  
pp. 91-101 ◽  
Author(s):  
Bruno Cisilotto ◽  
Simone Bertazzo Rossato ◽  
Evandro Ficagna ◽  
Luísa Carolina Wetzstein ◽  
Angelo Gava ◽  
...  
Keyword(s):  
Cation Exchange ◽  
Volatile Compounds ◽  
Exchange Resin ◽  
Control Sample ◽  
Cation Exchange Resin ◽  
Sparkling Wine ◽  
Wine Production ◽  
Grape Must ◽  
Organoleptic Characteristics ◽  
The Impact

Ion exchange resins are polymers with high physical and chemical stability, which, upon activation, acquire positive charge (H+) ions which interchange with existing cations during musts or wines treatment. The chemical composition of the grape must, and wines are highly affected by said modifications. This study aimed to evaluate the impact of the cationic resin treatments on the physicochemical and organoleptic characteristics of base white wines for sparkling wine production. Thus for, Chardonnay must was exposed to a cation exchange resin specific for oenological usage, and fermented to obtain wines. Resulting wines included an untreated control sample with pH 3.15 and treated samples with pH 3.08, 3.02 and 2.97. Physicochemical and volatile compounds analyses as well as quantitative sensory evaluations were conducted. The results showed that, on the scenarios tested, treatments with cationic resins before fermentation resulted in wine with higher oxidative stability, with significative variation on the concentration of several volatile compounds that influenced organoleptic perceptions.

scholarly journals Survey of Inoculated Commercial Saccharomyces cerevisiae in Winery-Based Trials

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 176
Author(s):  
Filomena L. Duarte ◽  
M. Margarida Baleiras-Couto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Diversity ◽  
Alcoholic Fermentation ◽  
Community Dynamics ◽  
Red Wine ◽  
Pilot Scale ◽  
Wine Production ◽  
Yeast Community ◽  
Sequential Inoculation ◽  
Wine Fermentations

Wine production has developed from spontaneous to controlled fermentations using commercial active dry yeasts (ADY). In this study, S. cerevisiae commercial ADY were tested, and yeast community dynamics were monitored at different fermentation stages in three winery-based trials with volumes ranging from 60 L to 250 hL. The differentiation of S. cerevisiae strains was achieved using microsatellite markers. In Experiment 1, results showed that both ADY strains revealed similar profiles, despite being described by the producer as having different properties. In Experiment 2, higher genetic diversity was detected when co-inoculation was tested, while in sequential inoculation, the initial ADY seemed to dominate throughout all fermentation. Pilot-scale red wine fermentations were performed in Experiment 3, where one single ADY strain was tested along with different oenological additives. Surprisingly, these trials showed an increase in distinct profiles towards the end of fermentation, indicating that the dominance of the ADY was lower than in the blank modality. The use of ADY is envisaged to promote a controlled and efficient alcoholic fermentation, and their purchase represents an important cost for wineries. Therefore, it is most relevant to survey commercial ADY during wine fermentation to understand if their use is effective.

New Trends in Sparkling Wine Production: Yeast Rational Selection

2019 ◽  
pp. 347-386 ◽  
Author(s):  
Paola Di Gianvito ◽  
Giuseppe Arfelli ◽  
Giovanna Suzzi ◽  
Rosanna Tofalo
Keyword(s):  
Sparkling Wine ◽  
Rational Selection ◽  
Wine Production
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