Production of Mixed Fruit Wine Using Saccharomyces cerevisiae from Palm Wine

Abstract

This study aimed to produce mixed fruit wine from watermelon (Citrullus vulgaris L.), apple (Malus domestica), banana (Musa acuminata), and avocado (Persea americana) using Saccharomyces cerevisiae isolated from palm wine. Fruits were sourced from Oba Market, Edo State, Nigeria, and fresh palm wine was obtained from Aruogba community for yeast isolation. Saccharomyces cerevisiae was identified, cultured on potato dextrose agar (PDA), and used to initiate must fermentation with palm wine sediments. A yeast starter culture was prepared, followed by primary fermentation and racking into secondary fermentation for 21 days. Bentonite was used for clarification, and proximate and physicochemical analyses were performed. Results indicated the highest heterotrophic fungi count (64 CFU/ml) in Palm Wine 3 and the lowest (12 CFU/ml) in Palm Wine 2. The total heterotrophic bacterial count was highest in Fruit Blend 2 (40 CFU/ml) and lowest in Fruit Blends 1, 3, and 4 (20 CFU/ml). Proximate analysis showed watermelon with the highest moisture content (95.11%), avocado with the highest ash content (0.65%), and fat content ranging from 0.13–4.17%, with mixed fruit wine at 1.01%. Protein content was highest in bananas, with mixed fruit wine recording 4.78%. Nutrient analysis revealed elevated levels of sodium, potassium, zinc, manganese, and iron in the mixed fruit wine. Sensory evaluation indicated Wine 3 as the most preferred, achieving a 100% flavour score, underscoring the influence of fruit combinations on acceptability. These findings suggest that mixed fruit wine formulation can be optimized for enhanced sensory appeal and nutritional quality, with potential for further research into specific fruit proportions to improve production outcomes.