Abstract
Sixteen yeast strains isolated from grapefruit (Citrus paradis), orange (Citrus sinensis) and pineapple (Ananas comosus) were characterized using standard microbiological procedures. The species were identified as Saccharomyces uvarum, S. cerevisiae, S. carlbergensis, and S. ellipsoideus. Their abilities for wine production were tested by using sugar and ethanol tolerance tests. The best biochemically active strain, S. ellipsoideus, was used along with commercially available baker’s yeast (S. cerevisiae) to produce wine from grapefruit, orange, and pineapple juices. After fermentation for 14 d with S. cerevisiae and 21 d with S. ellipsoideus, wines produced were compared with Baron de Valls (standard). The highest (10.47% [v/v]) and lowest (7.68% [v/v]) alcohol concentrations with corresponding residual sugar concentrations of 1.88% (w/v) and 7.7% (w/v) were produced from orange after fermentation with S. cerevisiae and S. ellipsoideus, respectively. S. ellipsoideus was found to be the best yeast strain producing wine with the highest acceptable score of 7.41 from orange. The study revealed the possibility of producing wine from our locally available fruits using simple, cheap, and adaptable technology with biochemically characterized yeast strains.
Similar content being viewed by others
References
Sanni, A. I. and Lonner, C. (1993), Food Microbiol. 10, 517–523.
Vacca, V., Leccis, L., Fenu, P., Pretti, L., and Antonio, G. F. (1997), Biotechnol. Lett. 19(6), 497–498.
Brock, D. T., Madiga, T. N., Martinko, M. J., and Packer, J. (1994), Industrial Microbiology/biocatalysis, in Biology of Microorganisms, 7th ed., Benjamin/Cummings, Corey, P. F. and Bozik, T., eds., Prentice-Hall, Inc., New Jersey, pp. 386–390.
Wallace, R. A., King, J. L., and Sanders, G. P. (1981), Diversity in Fungi, in Biology, 2nd ed., Scott Foresman and Company, pp. 495–496.
Nester, W. E., Roberts, C. E., Lindstorm, E. M., Pearsall, N. N., and Nester, T. M. (1983), Wine, in Microbiology, 3rd ed., CBS College Publishing, New York, pp. 766–773.
Campbell, A. N., Mitchell, G. L., and Reece, B. J. (1997), in Biology, Concepts and Connections, 2nd ed., Benjamin/Cummings, pp. 89–91.
Aderiye, B. I., Akpa Punam, M. A., and Kubor, P. (1991), J. Agric. Sci. Technol. 1(1), 66–69.
Eghafona, N. O., Aluyi, H. S. A., and Udeuhi, I. S. (1999), Nig. J. Microbiol. 13, 117–122.
Gao, C. and Fleet, G. H. (1988), J. Appl. Bacteriol. 65, 405–409.
Sefa-Dedeh, S., Sanni, A. I., Tetteh, G., and Sakyi-Dawson, E. (1999), World J. Microbiol. Biotechnol. 15, 593–597.
Kreger-Van, R. N. J. (1984), The yeast, a taxonomic study, Elsevier Science, Amsterdam.
Postgate, J. F. S. (1992), Microbes in nutrition, in Microbes and Man, 3rd ed., Cambridge University Press, pp. 124–129.
Aderiye, B. I. and Mbadiwe, U. V. (1993), Trop. Sci. 33, 240–245.
Kirsch, J. L. and Szajani, A. (1997), Biotechnol. Lett. 19(6), 525–528.
Raven, P. H. and Johnson, G. B. (1986), The metabolic life of a cell, in Biology, 2nd ed., Times Mirror/Mosby College Publishing, Santa Clara, CA, pp. 196–197.
Brown, S. W., Oliver, S. G., Harrison, O. E. F., and Righelaid, R. C. (1981), Eur. J. Appl. Microbiol. Biotechnol. 11, 151–155.
Phaff, H. J. and Amerine, M. A. (1979), Wine, in Microbial and Fermentation Technology, 2nd ed., Peppler, H. J. and Perlman, D., eds., Academic Press Inc., New York, pp. 132–152.
Sanni, A. I. and Onilude, A. A. (1998), Sci. Res. J., in press.
Steinkraus, K. H. (1992), Wine, in Encyclopedia of Microbiology, Lederberg, J., ed., 4th ed., Vol. 4, Academic Press Inc., New York, pp. 399–403.
Smith, E. J. (1996), Food and beverage biotechnology, in Biotechnology, 3rd ed., Cambridge University Press, London, pp. 187–189.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ndip, R.N., Akoachere, J.F.K.T., Dopgima, L.L. et al. Characterization of yeast strains for wine production. Appl Biochem Biotechnol 95, 209–220 (2001). https://doi.org/10.1385/ABAB:95:3:209
Received:
Revised:
Accepted:
Issue Date:
DOI: https://doi.org/10.1385/ABAB:95:3:209