Pawpaw (Carica papaya) wine: With low sugar produced using Saccharomyces cerevisiae isolated from a local drink ‘burukutu’

 

Umeh S.O¹*, Udemezue O¹, Okeke BC¹ and Agu GC²

 

Research Article | Published March 2015

International Journal of Biotechnology and Food Science, Vol. 3(2), pp. 17-22

 

 

¹Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, P.M.B 5025, Awka, Anambra State, Nigeria.

²Department of Microbiology, Olabisi Onabanjo University, P.M.B 2002, Ago-Iwoye, Ogun State, Nigeria.

 

*Corresponding author. E-mail: sophina.umeh@yahoo.com. Tel: +2347036076758.  

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The juice from well-ripped pawpaw fruit (Carica papaya) was used to produce wine by fermentation using a yeast strain Saccharomyces cerevisiae isolated from a fermented local beverage drink ‘Burukutu’. The ‘must’ and wine were analyzed daily during fermentation and after ageing respectively: determining pH, specific gravity, titratable acidity and reducing sugar content. Initially, the pH was 6.8, and after fermentation it decreased to 5.5, specific gravity decreased from 20.6 to 8.0%, reducing sugar concentration decreased from 16.7 to 1.10 g, while titratable acidity increased from 0.33 to 1.25% at the end of secondary fermentation. The alcoholic content of the wine was 10.12% after fermentation and increased to 10.14% after aging while temperature during fermentation rose from 28.3 to 29.4°C. The wine presented a brilliant yellow color with a slight sweet flavor. Sensory evaluation showed that pawpaw wine had slight potential when compared to other commercial samples (p < 0•05). These results showed that pawpaw can be successfully used in the production of low sugar table wine. It is therefore recommended that wine producers should use pawpaw in wine production. This will reduce the amount of wastages that occurred in Pawpaw fruits every year and also serve as a method of pawpaw fruit preservation.

 

Keywords: Table wine, must, pawpaw, ‘burukutu’, Saccharomyces cerevisiae, low sugar drink.

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Citation: Umeh SO, Udemezue O, Okeke BC, Agu GC (2015). Pawpaw (Carica papaya) wine: With low sugar produced using Saccharomyces cerevisiae isolated from a local drink ‘burukutu’. Int. J. Biotechnol. Food Sci. 3(2): 17-22.

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