Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice

Asmarech Yeshaneh; Temesgen Atnafu

doi:doi:10.11648/j.ijfsb.20240903.12

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Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice

Asmarech Yeshaneh^*

, Temesgen Atnafu

Published in International Journal of Food Science and Biotechnology (Volume 9, Issue 3)

Received: 14 May 2024 Accepted: 12 June 2024 Published: 6 September 2024

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Abstract

Winemaking is one of the most ancient technologies and is now one of the most commercially prosperous biotechnological processes. Fruits are one of the most important foods of mankind. They are important for the maintenance of health and improving the quality of our diet. Fruit juices are fermented to produce wine, an alcoholic beverage containing 8 to 11 percent alcohol and 2 to 3 percent sugar with energy values ranging between 70 and 90 kcal per 100ml. Due to the release of amino acids and other nutrients from yeast during fermentation, fruit wines are nutritive and tastier. For this reason, the conversion of fruits to value-added products like wine is very essential. This work aimed to produce and optimize mixed fruit (Banana and Watermelon) wine using saccharomyces cerevisiae. The proximate composition of banana with74 ± 00 of moisture content, 0.33 ± 00 of ash content, 0.23 ± 0.01 crude fat content, 1.65 ± 0.05 crude fiber content, 1.2 ± 0.1 protein content and 22.59% carbohydrate content and 91.5±1.5 moisture content, 0.49 ± 0.017ash content, 0.25 ± 0.01crude fat content, 0.6 ± 0.05 crude fiber content, 0.46 ± 0.02 crude protein content and 6.75% of carbohydrate content watermelon fruit were used for wine production. Primary and secondary fermentation of the fruits lasted for 9 and 21 days respectively, pH, titrable acidity, specific gravity and, total soluble solids (brix) were determined before and after fermentation using standard procedures. The specific gravity of the wine was observed to reduce drastically as the fermentation progressed. The pH of the fruit must decrease from 3 to 2.89 and 4 to 3.2 in different percentage of mixture and titrable acidity also increased 0.67- 0.92 in 75B:25Wm, 0.64 -0.9 in 50B:50Wm, and 0.63-0.89 in 25B:75Wm after fermentation. The highest percentages of alcohol content (9.5) was observed in 75B to 25Wm mixed fruit wine in pH 4 and inoculum size 5, and sensory evaluation revealed that the attributes of the wine were acceptable to the majority of the respondents. This study showed that acceptable wine can be produced from mixed fruits banana and watermelon using yeasts Saccharomyces cerevisiae.

Published in	International Journal of Food Science and Biotechnology (Volume 9, Issue 3)
DOI	10.11648/j.ijfsb.20240903.12
Page(s)	46-57
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fermentation, Watermelon, Banana, Sacchromys Crevice, Wine Production

References

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[2]	Anaukwu, C. G. (2015). Wine Production from Mixed Fruits (Pineapple and Watermelon) Using High Alcohol Tolerant Yeast Isolated from Palm Wine. https://doi.org/10.13189/ujmr.2015.030401
[3]	Balamaze, J., and Wambete, J. (2017). Production of good quality wine from single and mixture of fruit peels. African Journal of Food, Agriculture, Nutrition and Development, 17(1), 11822–11831. https://doi.org/10.18697/ajfand.77.15515
[4]	Cheirsilp, B., and Umsakul, K. (2008). Processing of banana-based wine products using pectinase and α-amylase. Journal of Food Process Engineering, 31(1), 78–90. https://doi.org/10.1111/j.1745-4530.2007.00152.x
[5]	Ogodo, A. C., Ugbogu, O. C., Ugbogu, A. E., and Ezeonu, C. S. (2015). Production of mixed fruit (pawpaw, banana, and watermelon) wine using Saccharomyces cerevisiae isolated from palm wine. SpringerPlus, 4(1), 1–11. https://doi.org/10.1186/s40064-015-1475-8
[6]	Sevda SB, Khartmol P and Rodrigues L (2010). Studies in preparation of banana wine (fruit wine) poster http://core.kmi.open.ac.uk/download/pdf/289899.pdf
[7]	Okafor, D. C., Ihediohanma, N. C.; Abolude D. S.; Onuegbu N. C.; Osuji, C. M. and Ofoedu C. E. (2014). Physico-chemical and Sensory Acceptability of Soursop (Annonamuricata) Wine. International Journal of Life Sciences. 3(4). 163-169.
[8]	Izundu., A, O. O, Pauline., A. I, and Ukamaka, O. G. (2016). Proximate Compositions of fruits of Three Musa Species at Three Stages of Development. 15(6), 107–117.
[9]	Awe, S., & Nnadoze, S. (2015). Production and Microbiological Assesment of Date Palm (Phoenix dactylifera L.) Fruit Wine. British Microbiology Research Journal, 8(3), 480–488. https://doi.org/10.9734/bmrj/2015/16867
[10]	Inuwa, H. M., Aina, V. O., Gabi, B., Aimola, I., & Thompson, V. (2011). Determination of Differences in Nutrient Composition of Citrullus vulgaries (Water Melon) Fruits after Plucking. 2(September 2010), 27–30.
[11]	John, P. G., Yusufu, M. I., & Ahemen, S. A. (2018). Production and Quality Evaluation of Wine from Watermelon Juice and Ginger Extract. J Hum Nutr Food Sci, 6(1), 1122.
[12]	Kyayesimira, J., Mawanda, I., Andama, M., & Safari, D. (2019). Studies on the utilization and proximate composition of wild Aframomum anguistifolium (son n.) K. Schum fruits in Nakaseke District, Uganda. African Journal of Food, Agriculture, Nutrition and Development, 19(4), 14790–14804. https://doi.org/10.18697/ajfand.87.17605
[13]	Mohammed, S. S. D., & Yabaya, A. (2021). Fruit wine produced from pawpaw (carica papaya) and watermelon (citrullus vulgaris) using saccharomyces cerevisiae isolated from selected. 16(4), 419–427.
[14]	Soibam, H., Ayam, V. S., & Chakraborty, I. (2016). Evaluation of Wine prepared from Sugarcane and Watermelon Juice. 6(2), 475–479. https://doi.org/10.5958/2277-9396.2016.00074.X
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[17]	Olayinka, B. U., & Etejere, E. O. (2018). Proximate and chemical compositions of watermelon (Citrullus lanatus (Thunb.) Matsum and Nakai cv red and cucumber (Cucumis sativus L. cv Pipino). International Food Research Journal, 25(3), 1060–1066.
[18]	Akharaiyi F. C, & Omoya F. O. (2005). Physicochemical determination and sensory evaluation ofwine produced from selected tropical fruits. Biosci., Biotech. Res. 3, 21–28.
[19]	Tsegay, Z. T., & Gebremedhin, K. M. (2019). Physicochemical and sensory properties of wine produced from blended cactus pear (opuntia ficus-indica) and lantana camara (L. camara) Fruits. Journal of Food Quality, 2019. https://doi.org/10.1155/2019/6834946
[20]	Adebowale, A. P., Adegoke, G. O., & Adeboyejo, O. (2020). Chemical, Microbiological and Sensory Profiles of Mixed Fruit Wine from Banana (Musa acuminata), Watermelon (Citrullus vulgaris L.), Pineapple (Ananas comoscus L.) and Cucumber (Cucumissativus). 4(3), 24–30. https://doi.org/10.31080/ASNH.2020.04.0637
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APA Style

Yeshaneh, A., Atnafu, T. (2024). Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice. International Journal of Food Science and Biotechnology, 9(3), 46-57. https://doi.org/10.11648/j.ijfsb.20240903.12

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ACS Style

Yeshaneh, A.; Atnafu, T. Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice. Int. J. Food Sci. Biotechnol. 2024, 9(3), 46-57. doi: 10.11648/j.ijfsb.20240903.12

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AMA Style

Yeshaneh A, Atnafu T. Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice. Int J Food Sci Biotechnol. 2024;9(3):46-57. doi: 10.11648/j.ijfsb.20240903.12

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@article{10.11648/j.ijfsb.20240903.12,
  author = {Asmarech Yeshaneh and Temesgen Atnafu},
  title = {Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice
},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {9},
  number = {3},
  pages = {46-57},
  doi = {10.11648/j.ijfsb.20240903.12},
  url = {https://doi.org/10.11648/j.ijfsb.20240903.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20240903.12},
  abstract = {Winemaking is one of the most ancient technologies and is now one of the most commercially prosperous biotechnological processes. Fruits are one of the most important foods of mankind. They are important for the maintenance of health and improving the quality of our diet. Fruit juices are fermented to produce wine, an alcoholic beverage containing 8 to 11 percent alcohol and 2 to 3 percent sugar with energy values ranging between 70 and 90 kcal per 100ml. Due to the release of amino acids and other nutrients from yeast during fermentation, fruit wines are nutritive and tastier. For this reason, the conversion of fruits to value-added products like wine is very essential. This work aimed to produce and optimize mixed fruit (Banana and Watermelon) wine using saccharomyces cerevisiae. The proximate composition of banana with74 ± 00 of moisture content, 0.33 ± 00 of ash content, 0.23 ± 0.01 crude fat content, 1.65 ± 0.05 crude fiber content, 1.2 ± 0.1 protein content and 22.59% carbohydrate content and 91.5±1.5 moisture content, 0.49 ± 0.017ash content, 0.25 ± 0.01crude fat content, 0.6 ± 0.05 crude fiber content, 0.46 ± 0.02 crude protein content and 6.75% of carbohydrate content watermelon fruit were used for wine production. Primary and secondary fermentation of the fruits lasted for 9 and 21 days respectively, pH, titrable acidity, specific gravity and, total soluble solids (brix) were determined before and after fermentation using standard procedures. The specific gravity of the wine was observed to reduce drastically as the fermentation progressed. The pH of the fruit must decrease from 3 to 2.89 and 4 to 3.2 in different percentage of mixture and titrable acidity also increased 0.67- 0.92 in 75B:25Wm, 0.64 -0.9 in 50B:50Wm, and 0.63-0.89 in 25B:75Wm after fermentation. The highest percentages of alcohol content (9.5) was observed in 75B to 25Wm mixed fruit wine in pH 4 and inoculum size 5, and sensory evaluation revealed that the attributes of the wine were acceptable to the majority of the respondents. This study showed that acceptable wine can be produced from mixed fruits banana and watermelon using yeasts Saccharomyces cerevisiae.
},
 year = {2024}
}

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TY  - JOUR
T1  - Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice

AU  - Asmarech Yeshaneh
AU  - Temesgen Atnafu
Y1  - 2024/09/06
PY  - 2024
N1  - https://doi.org/10.11648/j.ijfsb.20240903.12
DO  - 10.11648/j.ijfsb.20240903.12
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 46
EP  - 57
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20240903.12
AB  - Winemaking is one of the most ancient technologies and is now one of the most commercially prosperous biotechnological processes. Fruits are one of the most important foods of mankind. They are important for the maintenance of health and improving the quality of our diet. Fruit juices are fermented to produce wine, an alcoholic beverage containing 8 to 11 percent alcohol and 2 to 3 percent sugar with energy values ranging between 70 and 90 kcal per 100ml. Due to the release of amino acids and other nutrients from yeast during fermentation, fruit wines are nutritive and tastier. For this reason, the conversion of fruits to value-added products like wine is very essential. This work aimed to produce and optimize mixed fruit (Banana and Watermelon) wine using saccharomyces cerevisiae. The proximate composition of banana with74 ± 00 of moisture content, 0.33 ± 00 of ash content, 0.23 ± 0.01 crude fat content, 1.65 ± 0.05 crude fiber content, 1.2 ± 0.1 protein content and 22.59% carbohydrate content and 91.5±1.5 moisture content, 0.49 ± 0.017ash content, 0.25 ± 0.01crude fat content, 0.6 ± 0.05 crude fiber content, 0.46 ± 0.02 crude protein content and 6.75% of carbohydrate content watermelon fruit were used for wine production. Primary and secondary fermentation of the fruits lasted for 9 and 21 days respectively, pH, titrable acidity, specific gravity and, total soluble solids (brix) were determined before and after fermentation using standard procedures. The specific gravity of the wine was observed to reduce drastically as the fermentation progressed. The pH of the fruit must decrease from 3 to 2.89 and 4 to 3.2 in different percentage of mixture and titrable acidity also increased 0.67- 0.92 in 75B:25Wm, 0.64 -0.9 in 50B:50Wm, and 0.63-0.89 in 25B:75Wm after fermentation. The highest percentages of alcohol content (9.5) was observed in 75B to 25Wm mixed fruit wine in pH 4 and inoculum size 5, and sensory evaluation revealed that the attributes of the wine were acceptable to the majority of the respondents. This study showed that acceptable wine can be produced from mixed fruits banana and watermelon using yeasts Saccharomyces cerevisiae.

VL  - 9
IS  - 3
ER  -

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Author Information

Asmarech Yeshaneh

Ethiopian Institutes of Agricultural Research, Debrezeit Agricultural Research Center, Debrezeit, Ethiopia

Contact Email

http://orcid.org/0009-0008-1292-0206
Temesgen Atnafu

Ethiopian Institutes of Agricultural Research, Debrezeit Agricultural Research Center, Debrezeit, Ethiopia

Contact Email

http://orcid.org/0000-0002-5041-9665

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Plain Text BibTeX RIS

APA Style

Yeshaneh, A., Atnafu, T. (2024). Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice. International Journal of Food Science and Biotechnology, 9(3), 46-57. https://doi.org/10.11648/j.ijfsb.20240903.12

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ACS Style

Yeshaneh, A.; Atnafu, T. Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice. Int. J. Food Sci. Biotechnol. 2024, 9(3), 46-57. doi: 10.11648/j.ijfsb.20240903.12

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AMA Style

Yeshaneh A, Atnafu T. Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice. Int J Food Sci Biotechnol. 2024;9(3):46-57. doi: 10.11648/j.ijfsb.20240903.12

Copy | Download

@article{10.11648/j.ijfsb.20240903.12,
  author = {Asmarech Yeshaneh and Temesgen Atnafu},
  title = {Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice
},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {9},
  number = {3},
  pages = {46-57},
  doi = {10.11648/j.ijfsb.20240903.12},
  url = {https://doi.org/10.11648/j.ijfsb.20240903.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20240903.12},
  abstract = {Winemaking is one of the most ancient technologies and is now one of the most commercially prosperous biotechnological processes. Fruits are one of the most important foods of mankind. They are important for the maintenance of health and improving the quality of our diet. Fruit juices are fermented to produce wine, an alcoholic beverage containing 8 to 11 percent alcohol and 2 to 3 percent sugar with energy values ranging between 70 and 90 kcal per 100ml. Due to the release of amino acids and other nutrients from yeast during fermentation, fruit wines are nutritive and tastier. For this reason, the conversion of fruits to value-added products like wine is very essential. This work aimed to produce and optimize mixed fruit (Banana and Watermelon) wine using saccharomyces cerevisiae. The proximate composition of banana with74 ± 00 of moisture content, 0.33 ± 00 of ash content, 0.23 ± 0.01 crude fat content, 1.65 ± 0.05 crude fiber content, 1.2 ± 0.1 protein content and 22.59% carbohydrate content and 91.5±1.5 moisture content, 0.49 ± 0.017ash content, 0.25 ± 0.01crude fat content, 0.6 ± 0.05 crude fiber content, 0.46 ± 0.02 crude protein content and 6.75% of carbohydrate content watermelon fruit were used for wine production. Primary and secondary fermentation of the fruits lasted for 9 and 21 days respectively, pH, titrable acidity, specific gravity and, total soluble solids (brix) were determined before and after fermentation using standard procedures. The specific gravity of the wine was observed to reduce drastically as the fermentation progressed. The pH of the fruit must decrease from 3 to 2.89 and 4 to 3.2 in different percentage of mixture and titrable acidity also increased 0.67- 0.92 in 75B:25Wm, 0.64 -0.9 in 50B:50Wm, and 0.63-0.89 in 25B:75Wm after fermentation. The highest percentages of alcohol content (9.5) was observed in 75B to 25Wm mixed fruit wine in pH 4 and inoculum size 5, and sensory evaluation revealed that the attributes of the wine were acceptable to the majority of the respondents. This study showed that acceptable wine can be produced from mixed fruits banana and watermelon using yeasts Saccharomyces cerevisiae.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Production and Optimization of Wine from Mixed (Banana and Watermelon) Fruits Using Sacchromys Crevice

AU  - Asmarech Yeshaneh
AU  - Temesgen Atnafu
Y1  - 2024/09/06
PY  - 2024
N1  - https://doi.org/10.11648/j.ijfsb.20240903.12
DO  - 10.11648/j.ijfsb.20240903.12
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 46
EP  - 57
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20240903.12
AB  - Winemaking is one of the most ancient technologies and is now one of the most commercially prosperous biotechnological processes. Fruits are one of the most important foods of mankind. They are important for the maintenance of health and improving the quality of our diet. Fruit juices are fermented to produce wine, an alcoholic beverage containing 8 to 11 percent alcohol and 2 to 3 percent sugar with energy values ranging between 70 and 90 kcal per 100ml. Due to the release of amino acids and other nutrients from yeast during fermentation, fruit wines are nutritive and tastier. For this reason, the conversion of fruits to value-added products like wine is very essential. This work aimed to produce and optimize mixed fruit (Banana and Watermelon) wine using saccharomyces cerevisiae. The proximate composition of banana with74 ± 00 of moisture content, 0.33 ± 00 of ash content, 0.23 ± 0.01 crude fat content, 1.65 ± 0.05 crude fiber content, 1.2 ± 0.1 protein content and 22.59% carbohydrate content and 91.5±1.5 moisture content, 0.49 ± 0.017ash content, 0.25 ± 0.01crude fat content, 0.6 ± 0.05 crude fiber content, 0.46 ± 0.02 crude protein content and 6.75% of carbohydrate content watermelon fruit were used for wine production. Primary and secondary fermentation of the fruits lasted for 9 and 21 days respectively, pH, titrable acidity, specific gravity and, total soluble solids (brix) were determined before and after fermentation using standard procedures. The specific gravity of the wine was observed to reduce drastically as the fermentation progressed. The pH of the fruit must decrease from 3 to 2.89 and 4 to 3.2 in different percentage of mixture and titrable acidity also increased 0.67- 0.92 in 75B:25Wm, 0.64 -0.9 in 50B:50Wm, and 0.63-0.89 in 25B:75Wm after fermentation. The highest percentages of alcohol content (9.5) was observed in 75B to 25Wm mixed fruit wine in pH 4 and inoculum size 5, and sensory evaluation revealed that the attributes of the wine were acceptable to the majority of the respondents. This study showed that acceptable wine can be produced from mixed fruits banana and watermelon using yeasts Saccharomyces cerevisiae.

VL  - 9
IS  - 3
ER  -

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