YEAST DYNAMICS AND PHYSIOCHEMICAL EVALUATION OF CARROT WINE PRODUCED WITH Saccharomyces cerevisiae
2020
BALOGU, TOCHUKWU VINCENT`
Yeast dynamics and physiochemical evaluation of carrot wine produced with Saccharomyces cerevisiae were assessed. Fresh ripe and health carrot (6kg) were sequentially processed (washed, preheated, blended and sieved) into juice and fermented for 60 days with Saccharomyces cerevisiae. Airtight glass jars composed of juice (2000g), distilled water (2000mL) and sugar (200g) at controlled temperature (20 -25 0C) was used for fermentation. Wines were clarified (siphoning), aged (45 days) and pasteurized (500C – 600C) to stop fermentation. Proximate analysis, yeast dynamics, physiochemical and wine qualities were assessed. Result showed that juice extraction process reconstitute nutritional composition of carrot, such that moisture, ash and total carbohydrates increased, while others (fat, crude fiber and crude protein) decreased. A trendy progressive yeast dynamic model of Yeast load = -0.195 (Day) 2 + 1.822 (Day) + 4.566 with coefficient (R² = 0.907) was observed. Fermentation significantly decreased pH and increased total acidity. Observed wine qualities include alcoholic content (7.88 - 9.19%v/v), attenuation (121% - 142%) and calories (0%). Clarification and ageing have diminishing effect on alcohol content. Carrot wine was judged as physically appealing moderate alcoholic beverage, with smooth consistent taste (authors' opinion), and could be modeled with yeast dynamics. Thus this wine is recommended to calories sensitive people.
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