ISSN 2756-3685
International Journal of Enology and Viticulture ISSN: 2756-3685 Vol. 12 (4), pp. 001-006, April, 2025. Available online at www.internationalscholarsjournals.org © International Scholars Journals
Full Length Research Paper
Production and Sensory Analysis of Wine from Cocos nucifera Water
Idise, Okiemute Emmanuel
Department of Microbiology, Delta State University, Abraka, Nigeria. E-mail: [email protected]. Tel:
+2348057592441 or +2348136506553.
Accepted 14 November, 2024
Wine was produced at 1:4 (must: sugar) from coconut (Cocos nucifera) using natural yeast (Recipe A), natural yeast augmented with granulated sugar (Recipe B), natural yeast augmented with Baker’s yeast, granulated sugar (Recipe C), a control consisting of granulated sugar and Baker’s yeast (Recipe D). On fermentation for 120 h, pH values were 4.68±0.191, 4±0.029, 4.08±0.023, 3.65±0.058, temperature values (°C) were 28.75±0.61, 27.75±0.26, 28.25±0.43, 27.5±0.58, specific gravity values were 1.003±0.0006, 1.012±0.00171, 1.001±0.0006, 0.99±0.0023, optical density values were 0.6918±0.019, 0.715±0.017, 0.774±0.0023, 0.752±0.005, % alcohol (v/v) values were 1.359±0.002, 1.371±0.006, 1.357±0.007, 1.354±0.008,% titratable acidity values were 0.16±0.001, 0.809±0.044, 0.302±0.002, 0.382±0.015, Rf values were 4.7±0.017, 4.9±0.058, 4.25±0.052, 4.95±0.058 and total aerobic counts were 7.308±0.036, 7.183±0.067, 6.72±0.046, 7.175±0.014 for Recipes A to D respectively. Malo-lactic fermentation after 48h was evident. Taste testing showed very little differences in wines from Recipes A to C. Statistical analyses at 95% confidence level showed no significant differences in coconut wine produced with different recipes for the tested parameters. The wine from the control had similar taste and characteristics with natural palm wine. Coconut wine could thus be produced for immediate consumption within 48 h using the Recipes A - C.
Key words: Coconut, flora, fermentation, sugar, wine, flavor, yeast.