Production of wine from pineapple and watermelon juice using <i>Kloeckera apiculate</i> isolated from spoilt watermelon and pineapple fruit

Abstract

This study aimed to explore the potential of Kloeckera apiculata isolated from spoilt watermelon and pineapple fruit as a starter culture for producing wine from pineapple and watermelon juice. The research involved isolating, identifying, and characterizing Kloeckera apiculata from spoilt watermelon fruit using cultural, morphological, and biochemical identification methods, and the result was confirmed using an API test kit (API 20 C identification kit). Yeast population, pH, Total soluble solid, Total titratable acidity, and Alcohol content, were determined throughout the experiment. The wine was produced by submerged fermentation using pineapple and watermelon juice as substrates. The results showed that K. apiculata could effectively ferment both pineapple and watermelon juice as the watermelon wine fermentation started at a specific gravity of 1.07g/cm³ and ended at 0.01g/cm³ while pineapple started at 1.10g/cm³ and ended at 1.03g/cm³ , the total soluble solid of watermelon wine was started at 17% and ended at 3.8% while that of pineapple wine started at 23.6% and ended at 8.2%, thus showing the gradual utilization of sugar by Kloeckera apiculata in both wines produced. The total titratable acidity and alcohol content increased daily as the sugar was been utilized while temperature and pH decreased gradually. The sensory evaluation of the wines indicated that they possessed unique flavor and aroma characteristics, with a preference for the pineapple wine. This study demonstrated the potential of K.apiculata as a starter culture for producing wine from underutilized fruits, which could contribute to the diversification of the wine industry.