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Production of Sparkling Wines from Pineapple and Grape Fruits

Production of Sparkling Wines from Pineapple and Grape Fruits


The use of locally harvested fruits is necessary to reduce the high cost of purchase of wine in the market. The production of sparkling wine from fruit juice using pineapple and grape was carried out using Saccharomyces cerevisiae as the yeast strain. Sparkling wine is a multi-component hydro-alcoholic solution super saturated with CO2 dissolved gas molecules. It is also the type of wine in which CO2 not less than 5g/l at 20oC is produced during secondary fermentation in a closed container such as bottle or tank to retain the CO2 produced. The aim of this study is to determine the level of carbonation and alcohol to the liqueur de tirage at secondary fermentation. The methods used were Descriptive analysis (DA) and Temporal Check – All – That – Apply (TCATA). The fruits were washed, peeled, sliced, rewashed and blended differently with a sterile blender into a sterile vessel and filtered separately.  0.28g of sodium metabisulphite was added for preservation. ”Must” analysis was carried out before and after fortification with 23grams of sugar per litre. The “must” were pitched and primary and secondary fermented were carried out for seven days. Sensory evaluation tests of the wine were carried out using fifteen panelists through questionnaires. It was revealed wine had acceptable aroma /flavour and taste. The grape has better taste, aroma/flavor than the pineapple while the attributes of pineapple is more in colour and appearance more than the grape wine. The original gravity of the “must” before and after fortification ranged between 1060 to 1068op for (Pineapple and grape “must”) respectively. The specific gravity of 3days primary fermentation for pineapple and grape ”must” ranged between 1020 to 1028op, 1000 to 1002op, 0.998 to 0.999op. The pH for pineapple and grape “must” ranged between 4.28 to 4.31, 3.67 to 3.71, and 3.62 to 3.64 respectively. The percentage alcohol ranged between 13 and 12 for Pineapple and Grape. The statistical analysis tests used was analysis of variance (ANOVA), with mean separation carried out by Fishers Least Significantly Difference (LSD) test at P≤0.05 level of significant. The criteria for the significant differences among panelist as a function of CO2 level were based on binominal distribution tables for paired comparison

Keywords: Sparkling Wine, Saccharomyces Cerevisiae, Pineapple, Grape

1Eze, K.C.; 2Ogu, E.O. 3Ogunbodede, T.T.

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