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Fermentation 2017, 3(2), 16; doi:10.3390/fermentation3020016

Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae

1
Department of Microbiology, Ibrahim Badamasi Babangida University, 911101 Lapai, Nigeria
2
Department of Food Science and Technology, Ibrahim Badamasi Babangida University, 911101 Lapai, Nigeria
3
Department of Microbiology, Federal Polytechnics, 912101 Bida, Nigeria
*
Author to whom correspondence should be addressed.
Academic Editors: Eleftherios H. Drosinos and Seraphim Papanikolaou
Received: 6 February 2017 / Revised: 14 April 2017 / Accepted: 20 April 2017 / Published: 26 April 2017
(This article belongs to the Special Issue Microbiology and Food Hygiene)
View Full-Text   |   Download PDF [1375 KB, uploaded 26 April 2017]   |  

Abstract

Honey is a high-sugar jelly-like substance produced by bees from flower nectar, and coconut milk is the creamy (rich in fat and minerals) extract of coconut meat (endosperm). Studies on honey-fruit wines are scant, and mostly documented in unpublished or personal blogs. This study produced honey–coconut wine using Saccharomyces cerevisiae. Honey slurry (HS, a 100% diluted honey) was mixed with undiluted coconut milk (CM) at varying ratios to obtain six wine (W) versions (HS:CM) designated as WA (1:1), WB (1:2), WC (2:1), WD (3:1), WE (1:3), and control was coded as CTRL (1:0). Each version (1800 mL) was inoculated with 200 mL (~6.0 log10 cfu/mL) of S. cerevisiae, fermented (25 ± 2 °C) for 60 days, degassed and agitated every 2 days, pasteurized to stop fermentation, and clarified by siphoning the supernatant. Irrespective of the wine version, the optimum range of microbial growth and duration for HS-CM wines were 8.1–8.2 log10 cfu/mL and 25–30 days respectively. Most enological (pH, total acidity, and free SO2) and physicochemical (temperature and fermentation velocity) parameters were relatively stable across all wine versions. However, fermentative capacity and degree, and alcoholic and caloric contents were proportional to the quantity of HS. Sensory rating of wines by 50 assessors were in the decreasing order of CTRL > WC > WD > WA > WE > WB. Conclusively, honey–coconut wines are acidic wines and could be dry or semi-sweet wines, low to high alcoholic wines, or very low to moderate caloric wines, depending on the quantity of honey added. This study observed a correlation of more than 95% precision between wine compositions (HS:CM) and wine qualities (alcoholic and caloric contents). Thus, models of enological parameters would enhance HS-CM winemaking process. View Full-Text
Keywords: honey; coconut milk; wine; Saccharomyces cerevisiae honey; coconut milk; wine; Saccharomyces cerevisiae
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Balogu, T.V.; Towobola, O. Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae. Fermentation 2017, 3, 16.

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