scholarly journals Production of red wine from roselle (Hibiscus sabdariffa) and pawpaw (Carica papaya) using palm-wine yeast (Saccharomyces cerevisiae)

2010 ◽  
Vol 25 (2) ◽  
Author(s):  
CE Okoro
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Carica Papaya ◽  
Red Wine ◽  
Wine Yeast ◽  
Hibiscus Sabdariffa ◽  
Yeast Saccharomyces Cerevisiae ◽  
Palm Wine

scholarly journals Encapsulation of Saccharomyces cerevisiae in alginate beads and its application for wine making

2018 ◽  
Vol 10 ◽  
pp. 18-23
Author(s):  
Huma Bokkhim ◽  
Praksha Neupane ◽  
Smita Gurung ◽  
Rojeena Shrestha
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Chemical Properties ◽  
Wine Yeast ◽  
White Wine ◽  
Molar Concentration ◽  
Soluble Solids ◽  
Yeast Saccharomyces Cerevisiae ◽  
Alcohol Production ◽  
Wine Making

A study was carried out on encapsulation of wine yeast (Saccharomyces cerevisiae) and its use in wine making compared to free yeast. Rehydrated active dry yeast was encapsulated in a 2% sodium alginate solution, cross linked with different molar concentration of CaCl2 solution (0.1, 0.2, 0.3,0.4 and 0.5M) for 30 minutes. The molar concentration with minimum cell leakage (0.2M) was used for yeast encapsulation. Colony count (CFU/ml) was analyzed for both free yeast (FY) and encapsulated yeast (EY) so as to equilibrate the rate of yeast pitching in wine fermentation. Physico-chemical properties; total soluble solids (T.S.S.), acidity and pH of red and white grapes were analyzed and were found to be 16.4±0.10oBx, 0.38±0.02% and 3.90±0.02 for white grapes and 19±0.15oBx, 0.64±0.01% and 3.1±0.10 for red grapes. During the fermentation process in both wines, a gradual reduction in T.S.S. was noted while an alternate of increase and decrease trend in acidity was noted which finally stabilized after 12 days. The final T.S.S. of wines was not significantly different for yeast types but higher values were noted for red wine (FY, 7.11±0.26 & EY, 7.33±0.19) than for white wine (FY, 6.1±0.10 & EY, 6.2±0.10). Similar trend was noted for final acidity of red wine (FY, 0.83±0.01 & EY, 0.84±0.02%). Though, no significant effect of yeast type on alcohol production was noted, the average alcohol content of red (FY, 13.22±0.26% & EY, 13.72±0.44%) and white (FY, 9.21±0.21% & EY, 9.64±0.38%) wine were found to be significantly different. However, wine prepared from EY was less turbid (Red wine, 95 NTU & White wine, 140 NTU) and had higher clarity (L*) than wine from FY. So, from this study it was concluded that encapsulating wine yeast does not affect its fermenting capability but will aid in production of less turbid wine which will definitely simplify the filtration process.

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 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 Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation

2007 ◽  
Vol 73 (8) ◽  
pp. 2432-2439 ◽  
Author(s):  
Carole Guillaume ◽  
Pierre Delobel ◽  
Jean-Marie Sablayrolles ◽  
Bruno Blondin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Basis ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Glycolytic Flux ◽  
Hexose Transporter ◽  
Wine Yeasts ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Fructose ◽  
Fructose Fermentation

ABSTRACT Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7Δ strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that observed in the commercial wine yeast. This work provides the first demonstration that the pattern of fructose utilization during wine fermentation can be altered by expression of a mutated hexose transporter in a wine yeast. We also found that the glycolytic flux could be increased by overexpression of the mutant transporter gene, with no effect on fructose utilization. Our data demonstrate that the Hxt3 hexose transporter plays a key role in determining the glucose/fructose utilization ratio during fermentation.

DYNAMICS OF SACHAROMYCES CEREVISIAE YEAST CYTOMORPHOMETRIC CHARACTERISTIC CHANGES DURING FRUIT AND BERRY WORT FERMENTATION

2020 ◽  
pp. 401-403
Author(s):  
A. Shitova ◽  
I. Anisimova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Cell Area ◽  
Black Currant ◽  
Yeast Saccharomyces Cerevisiae ◽  
Sacharomyces Cerevisiae

The activity of wine yeast Saccharomyces cerevisiae used for black currant, cherry and cranberry fermentation was studied using cell area dynamics calculated by computer cytomorphometry method.

Biotransformation of green tea ( Camellia sinensis ) by wine yeast Saccharomyces cerevisiae

2020 ◽  
Vol 85 (2) ◽  
pp. 306-315
Author(s):  
Rui Wang ◽  
Jingcan Sun ◽  
Benjamin Lassabliere ◽  
Bin Yu ◽  
Shao Quan Liu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Wine Yeast ◽  
Yeast Saccharomyces Cerevisiae

A FTIR microspectroscopy study of autolysis in cells of the wine yeast Saccharomyces cerevisiae

2008 ◽  
Vol 47 (2) ◽  
pp. 139-147 ◽  
Author(s):  
E. Burattini ◽  
M. Cavagna ◽  
R. Dell’Anna ◽  
F. Malvezzi Campeggi ◽  
F. Monti ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Ftir Microspectroscopy ◽  
In Cells
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