Preliminary Investigation Into The Use Of Rosselle (Hibiscus Sabdariffa) And Ugiri (Irvingia Gabonesis) In Wine Production
– Preliminary Investigation Into The Use Of Rosselle (Hibiscus Sabdariffa) And Ugiri (Irvingia Gabonesis) In Wine Production –
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ABSTRACT
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.
TABLE OF CONTENTS
Title Page i
Certification ii
Approval iii
Dedication iv
Acknowledgment v
Abstract vi
Table of contents vii
INTRODUCTION
Aim of Study 4
Specific Objectives 4
LITERATURE REVIEW
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
MATERIALS AND METHODS
Collection of Sample 30
Isolation of Yeast 30
Characterization and Identification of Yeast 30
Inoculum Development 30
Must Fermentation 32
Parameters Evaluated 32
RESULTS
Discussion 36
Conclusion 37
References 38
REFERENCES
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