Main Article Content
Wine was produced from must formulated by blending roselle calyces extract with pineapple juice at different ratios (v/v): A (100:0), B(90:10), C(80:20), D(70:30), E(60:40) and F(50:50). The must was pitched with Saccharomyces cerevisiae; primary and secondary fermentation lasted for five and three days, respectively, during which aliquot samples analyses of pH, titratable acidity, specific gravity, total soluble solids and alcohol were carried out daily using standard procedures.Wine was aged for 31 days. The pH of the must decreased during the period of fermentation with a range of 3.30 to 4.37. Specific gravity and total soluble solids were observed to reduce drastically as fermentation progressed. During the fermentation period, consistent increase in titratable acidity and alcohol was observed with time. At the end of fermentation (8th day), alcohol content ranged from 10.19 to 12.23% with sample B and C having the highest values. Vitamin C analyses carried out on the wines had values ranging from 2.50 to 8.40g/100mL. Wines had volatile acid values range of 0.06 to 0.13g/100mL which was within acceptable limits. Sensory evaluation on a 9-point hedonic scale carried out on the aged wine indicated that all samples were accepted except sample F which had scores below average. Sample B was rated highest in terms of overall acceptability with value of 7.41±1.06. The result of this study showed that acceptable wines can be produced from blends of roselle hot water extract and pineapple juice.
Swami SB, Thakor NJ, Divate AD. Fruit wine production: A review. Journal of Food Research and Technology| July-September. 2014;2(3):93-100.
Guilford JM, Pezzuto JM. Wine and health: A review. American Journal of Enology and Viticulture. 2011;62(4):471-486.
Ayo JA, Umianze H, Gaffa T. Microbiological evaluation of “kununzaki” and zoborodo” drink (beverages) locally produced and sold in a polytechnic community in Nigeria. Nigerian Food Journal. 2004;22(1):119-126.
Okoro CE. Production of red wine from roselle (Hibiscus sabdariffa) and pawpaw (Carica papaya) using palm-wine yeast (Saccharomyces cerevisiae). Nigeria Food Journal. 2007;25(2):158-164.
Omemu AM, Edema MO, Atayese AO, Obadina AO. A survey of the microflora of Hibiscus sabdariffa (Roselle) and the resulting “Zobo” juice. African Journal of Biotechnology. 2006;5(3):254-259.
Okoro CA, Brewer RD, Naimi TS, Moriarty DG, Giles WH, Mokdad AH. Binge drinking and health-related quality of life: do popular perceptions match reality? American Journal of Preventive Medicine. 2004;26(3):230-233.
Rattanathanalerk M, Chiewchan N, Srichumpoung W. Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering. 2005;66(2):259-265.
Bates RP, Morris JR, Crandall PG. Principles and practices of small-and medium-scale fruit juice processing (No. 146). Food & Agriculture Organization; 2001.
Hossain MA, Rahman SM. Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple. Food Research International. 2011;44(3):672-676.
Joshi VK, Sandhu DK, Thakur NS. Fruit based alcoholic beverages. In Biotechnology: Food Fermentation. Joshi VK, Ashok Pandey (eds). 2000;2:647-732.
Masniza S, Law YJ, Mohamad RS. Chemical composition and sensory analysis of fresh pineapple juice and deacidified pineapple juice using electrodialysis. Indian Journal of Food Technology. 2010;25:24-27.
AOAC Official Methods of Analysis (22nd Edn). Association of Official Analytical Chemists. Washington USA; 2005.
Ikewuchi CJ, Ikewuchi CC. Iodometric determination of the ascorbic acid (Vitamin C) content of some fruits consumed in a university community in Nigeria. Global Journal of Pure and Applied Sciences. 2011;17(1):47-49.
Iwe MO. Handbook of sensory methods and analysis. Rojoint Communication Services Ltd., Enugu, Nigeria; 2002.
Chilaka CA, Uchechukwu N, Obidiegwu JE, Akpor OB. Evaluation of the efficiency of yeast isolates from palm wine in diverse fruit wine production. African Journal of Food Science. 2010;4(12):764-774.
Li X, Yu B, Curran P, Liu SQ. Chemical and volatile composition of mango wines fermented with different Saccharomyces cerevisiae yeast strains. South African Journal of Enology and Viticulture. 2011;32(1):117-128.
Yabaya A, Bobai M, Adebayo LR. Production of wine from fermentation of Vitis vinifera (grape) juice using Saccharomyces cerevisiae strain isolated from palm wine. International Journal of Information Research and Review. 2016;3: 2834-2840.
Kamassah AK, Saalia FK, Osei P, Mensah-Brown H, Sinayobye E, Tano-Debrah K. The physico-chemical characteristics of yeast fermentation of two mango (Mangifera indica Linn) Varieties; 2013.
Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D. (Eds.). Handbook of Enology, Volume 2: The Chemistry of Wine-Stabilization and Treatments. John Wiley & Sons. 2006;2.
Tatdao P, Norraset S, Tiwawan S. Physico-chemical and sensory properties of musts and wines from Melodorum fruticosum Lour. International Food Research Journal. 2014;21(1).
Yusufu MI, John PG, Ahemen SA. Production and quality evaluation of wine from watermelon juice and ginger extract. Journal of Human Nutrition and Food Science. 2018;6(1):1122.
Mallouchos A, Skandamis P, Loukatos P, Komaitis M, Koutinas A, Kanellaki M. Volatile compounds of wines produced by cells immobilized on grape skins. Journal of Agricultural and Food Chemistry. 2003;51(10):3060-3066.
Godden P, Muhlack R. Trends in the composition of Australian wine. Australian and New Zealand Grapegrower and Winemaker. 2010;558:47.
Gresele P, Cerletti C, Guglielmini G, Pignatelli P, de Gaetano G, Violi F. Effects of resveratrol and other wine polyphenols on vascular function: An update. The Journal of Nutritional Biochemistry. 2011;22(3):201-211.
Mohanty S, Ray P, Swain MR, Ray RC. Fermentation of cashew (Anacardium occidentale L.) “Apple” into wine. Journal of Food Processing and Preservation. 2006;30(3):314-322.
Kumar KK, Swain MR, Panda SH, Sahoo UC, Ray RC. Fermentation of litchi (Litchi chinensis Sonn.) fruits into wine. Food. 2008;2:43-47.
Manish S, Bansal YD, Neeraj K, Nitu T. International Journal of Ayurvedic and Herbal Medicine. 2017;7(6):2990- 2995.