Preliminary Investigation Into The Use Of Rosselle (Hibiscus Sabdariffa) And Ugiri (Irvingia Gabonesis) In Wine Production

Filed in Articles by on November 11, 2022

 – Preliminary Investigation Into The Use Of Rosselle (Hibiscus Sabdariffa) And Ugiri (Irvingia Gabonesis) In Wine Production – 

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Wine is an alcoholic beverage made from grapes, generally vitis vinefera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients.

Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide. Some fresh fruits, such as grape, orange, banana, apple, watermelon, cucumber, pineapple etc. had been used for wine production.

In this study, Ugiri (Irvingia gabonesis) and Roselle (Hibiscus Sabdariffa) were used for table wine production. Fresh Ugiri fruit were processed and sieved with Muslin cloth.

Dried Roselle were washed, soaked in hot water and sieved with muslin cloth. The Ugiri and Roselle juice were mixed to obtain the must.

The must was inoculated with the pure culture of strain of saccharomyces cerevisiae sourced from a stock culture isolated from fresh fermented palm wine. Sodium metabisulphite was also added into the must.

The solution was allowed to ferment and during which some parameters such as pH, reducing sugar, specific gravity, titrable acidity and alcohol content determination were carefully carried out.

The pH of wine ranged from 5.8 to 3.5, the specific gravity of the wine ranged from 0.63 to 0.40 kg/m3. Alcohol content of the fermented wine ranges from 0.33 to 0.74 kg/100ml and the reducing sugar of the fruit wine is from 0.67 to 0.38.

The fermentation of Ugiri and Roswell must using Saccharomyces cerevisiae led to the successful production of wine.


Title Page        i

Certification       ii

Approval         iii

Dedication    iv

Acknowledgment      v

Abstract  vi

Table of contents        vii


Aim of Study             4

Specific Objectives    4


Wines of African Origin       6

Classification    7

Uses of Wine        8

Roselle (Hibiscus Sabdariffa) 9

Origin          11

Rozelle Names       12

Taxonomy      13

Botanical Description    13

Bush Mango (Irigngia gabonesis)    14

Uses of Irvingia Species 15

Taxonomy and Local Names        17

Wine Production     21

Juice (‘Must’) Preparation    21

Fermentation    21

The Yeast Strain     22

Carbon Source         23

Alcohol     24

pH And Acids         24

Carbon Dioxide  24

Aging            25

Clarification       25

Packaging and Bottling    26

Quality Evaluation of Wine    26

Clarity/Appearance       27

Odor/Smell     27

Tastes        27

Color       28


Collection of Sample   30

Isolation of Yeast      30

Characterization and Identification of Yeast  30

Inoculum Development    30

Must Fermentation       32

Parameters Evaluated     32


Discussion       36

Conclusion       37

References        38


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