Nigerian Food Journal

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Production of red wine from roselle (Hibiscus sabdariffa) and pawpaw (Carica papaya) using palm-wine yeast (Saccharomyces cerevisiae)

CE Okoro


Red wine was produced from must formulated by mixing 10% (w/v) roselle calyces (Hibiscus sabdriffa var. sabdariffa) Hot water extract with pawpaw juice at the rate of 3:1. The must was formulated using a pure strain of  Sacchromyces cerevisiae isolated from palm wine, propagated and pitched at a rate of 8% (v/v). The must had a pH of 3.76 and a specific gravity of 22% (w/w) and was fermented at 15±2oC for 14 days followed by racking, fining and ageing 5±2oC for 30days. The wine had 10.5% (v/v) alcohol, residual specific gravity of 5.10% by weight, 0.71% tartaric acid and a pH of 3.5. The wine had a brilliant red colour and blackcurrant like flavour. Sensory evaluation results showed that the wine was significantly (p< 0.05) comparable to some bottled imported red wines. This was corroborated by 68% of assessed consumers who indicated their willingness to buy the wine if it was offered for sale.
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