Development Of Fruit Flavored Wine From Sugarcane Juice Using Different Types Of Yeasts
Three yeasts strains (Bakers yeast Saccharomyces cerevisiae, Brewers yeast Saccharomyces cerevisiae – top fermenter and muratina yeast( obtained from the fruit of sausage tree Kigelia aficanus ) were tested for their ability to ferment sugarcane (Saccharum officinarum) juice. The total acidity, pH, total sugars and °Bx tests for the juice were determined after which the juice was ameliorated to adjust the Brix and pH to the right wine concentrations. The fermentation was carried out at 18 °C for about two months after the juice was inoculated with 5% (v/v) suspensions of the yeasts containing 1 × 108 cells ml−1. The wine was then subdivided into three batches and flavored using fruit flavors – banana and pineapple. These were then transferred to a cold room for maturing and sedimentation. The samples were then subjected to sensory analysis and the data subjected to ANOVA analysis to determine the most preferred wine. It was found out that bakers yeast had the best ferment ability resulting to the best wine and the banana flavored wines were preferred over the pineapple and unflavored wines. The fruit flavored wines were significantly preferred at (P ≤ 0.05) over the plain product in all the three samples tested. This indicated that the elaboration of wine-like beverages is a good alternative use for sugarcane juice.