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2011 (Vol. 3, Issue: 5)
Article Information:

Production and Microbiology of Pawpaw (Carica papaya L) Wine

S. Awe
Corresponding Author:  Awe Sunday 

Key words:  Microbial quality, pawpaw, sensory evaluation, wine, , ,
Vol. 3 , (5): 443-447
Submitted Accepted Published
2011 March, 14 2011 July, 02 2011 September, 10

The aim of the present study was to establish the possibilities of using the locally available fruit for wines production. Pawpaw wine was produced by fermenting pawpaw pulp supplemented with 30% sucrose using Saccharomyces cerevisae purchased from E. C Kraus USA. Aerobic fermentation was carried out for six days while anaerobic fermentation was for six weeks at 292C. During aerobic and anaerobic fermentations, changes in pH, Titratable Acidity (TTA), sugar content, alcohol content, specific gravity, total yeast counts and total heterotrophic counts were monitored. During the aerobic fermentation, the pH dropped from 4.4 to 3.1, titratable acidity increased from 0.2 to 0.4, specific gravity dropped from 1060 to 996 sp.gr. Alcohol content increased from 0 to 8.0%, Sugar content dropped from 15 to 1%, total yeast counts increased from 0 to 4.75X106 cells/ml while total heterotrophic bacterial count ranged from 5 to 50 cfu/mL. Two bacterial species: Lactobacillus plantarum and Pediococus pentosaceus were encountered. During anaerobic fermentation pH ranged increased from 3.2 to 3.6, TTA decreased from 0.4 to 0.19, specific gravity dropped from 995 to 992 sp.gr. Yeast population droped to 2.5104 cells/mL by week 3, sugar was not detected and the final percentage alcohol was 9.8%. Pediococus pentosaceus resist during anaerobic fermentation. Sensory evaluation shows 70% acceptance compared to imported red wine (90%).
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  Cite this Reference:
S. Awe, 2011. Production and Microbiology of Pawpaw (Carica papaya L) Wine.  Current Research Journal of Biological Sciences, 3(5): 443-447.
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ISSN (Online):  2041-0778
ISSN (Print):   2041-076X
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