NIGERIAN JOURNAL OF SCIENCE AND ENVIRONMENT
Journal of the Faculties of Science and Agriculture, Delta State University, Abraka, Nigeria
ISSN: 1119-9008
DOI: 10.5987/UJ-NJSE
Email: njse@universityjournals.org
STUDIES ON WINE PRODUCTION FROM ORANGE (CITRUS SINENSIS)
DOI: 10.5987/UJ-NJSE.17.097.3 | Article Number: 8FC97716 | Vol.10 (3) - December 2011
Author: Idise O. E.
Keywords: Orange, Flora, Fermentation, Sugar, Wine, Flavor, Yeast
Wine was produced from orange must (Citrus sinensis) at 1:4 orange must: water (A) and aug- menting with sugar solution at 1:4 orange must: sugar solution (B) using the normal flora. On fer- mentation for 72h, wine from A had average pH of 3.6, optical density of 0.5148, specific gravity 0.994, % alcohol of 1.355, temperature of 29.40C, % titratable acidity of 0.3, total aerobic count of 10.4 log10cfu/ml, fungal count of 10.16 log10cfu/ml and Rf of 4.05cm. Wine from B had average pH of 3.5, optical density of 0.6448, specific gravity of 1.009, % alcohol of 1.356%, temperature of 290c, % titratable acidity of 0.89%, total aerobic count of 9.054 log10cfu/ml, fungal count of 10.58 and Rf of 4.2cm. Taste assessment showed smooth sweetness with characteristic orange fla- vor after 48h and a reduction of the yellow coloration and sweetness after 72h of fermentation. There were no statistically significant differences at 95% confidence level between the two batches of orange wine. Thus, wine could be produced from orange juice using the natural flora or by augmenting with sugar, if higher residual yeast load is desired, for immediate consumption after 48h of fermentation, without chemical preservatives and/or pasteurization.
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