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首页> 外文期刊>African Journal of Food Science >Evaluation of the efficiency of yeast isolates from palm wine in diverse fruit wine production
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Evaluation of the efficiency of yeast isolates from palm wine in diverse fruit wine production

机译：评价棕榈酒中分离出的酵母在各种果酒生产中的效率

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This study was aimed at investigating the suitability of three local fruits as substrates for wine production and the efficiency of four indigenous yeasts strains isolated from palm wine in comparison with the commercialSaccharomyces cerevisiaefor alcoholic fermentation of fruits. A total of five yeast strains (S. cerevisiae, Schizosaccharomyces octoporus, Pichiaspp. andSaccharomyces paradoxus) isolated from palm wine and commercialS. cerevisiaeand three fruits (passion fruit, water melon and pineapple) were used for this investigation. Primary and secondary fermentation of the fruit must lasted for 12 and 8 days, respectively. During fermentation, aliquot samples were removed daily from the fermentation tank for analysis of alcohol content, specific gravity, total solids, titratable acidity, volatile acidity and fixed acidity, using standard procedures. Proximate analysis of the test fruits revealed them to be poor sources of protein but with high moisture content that ranged from 72 to 84%. Temperature and pH of the fruit must during the period of fermentation ranged from 28 to 32°C and from 3.0 to 4.8, respectively. During the fermentation period, consistent increases in alcohol content were observed with time. At the end of 20 days fermentation, the concentration of alcohol in the fruit wines was observed to range from 10.14 to 12.80%. Also, titratable, volatile and fixed acid concentrations were observed to show steady increase with time throughout the period of fermentation. The study has revealed that acceptable wine could be produced from these fruits with the test yeast strains.
机译：这项研究旨在调查三种当地水果作为葡萄酒生产基质的适用性，以及从棕榈酒中分离出的四种本地酵母菌株与商用酿酒酵母用于水果酒精发酵的效率。从棕榈酒和商品酒中分离出总共五种酵母菌株（酿酒酵母，裂殖酵母，毕赤酵母和奇异酵母）。啤酒和三种水果（百香果，西瓜和菠萝）用于这项研究。水果的初次和二次发酵必须分别持续12天和8天。发酵期间，每天使用标准程序从发酵罐中取出等分试样，以分析酒精含量，比重，总固体，可滴定酸度，挥发性酸度和固定酸度。对测试水果的近距离分析表明，它们是蛋白质的不良来源，但水分含量较高，介于72％至84％之间。在发酵过程中，水果的温度和pH必须分别在28至32°C和3.0至4.8的范围内。在发酵期间，观察到酒精含量随时间不断增加。发酵20天结束时，观察到果酒中的酒精浓度为10.14％至12.80％。同样，在整个发酵过程中，可滴定的，挥发性的和固定的酸浓度被观察到随时间稳定增加。研究表明，用测试酵母菌株可以从这些果实中生产出可接受的葡萄酒。

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