Journal of Animal and Plant Sciences
J. Anim. Plant Sci. [ISSN 2071 - 7024]
Volume 17(3): 2600 - 2607. Published April, 2013.
The influence of process optimization on the fermentation profile of mango wine prepared from the Apple mango variety
MMusyimi S.M1, Sila D.N1, Okoth E.M1, Onyango C.A2,Mathooko F.M3
1Department of Food Science and Technology, Jomo Kenyatta University of
Agriculture and Technology,P.O.Box.62000-00200, Nairobi, Kenya
2Taita Taveta University College, P.O.Box 635-80300, Voi, KENYA
3South Eastern University College, P.O. Box 170-90200, Kitui, Kenya
Key words: yeast concentration, fermentation temperature, apple mango wine.
1 SUMMARY
The aim of this study was to determine the effects of temperature and
yeast concentration on the fermentation kinetics and chemical
properties of Apple mango fruit wine through process optimization. The
physicochemical properties of Apple mango variety were determined for
its suitability to produce wine. The fermentation conditions were
optimized by varying temperature at 20°C, 25°C, 30°C and 35°C and the
yeast concentration at 0.0065%, 0.01%, 0.05% and 0.1%. The increase in
temperature and yeast concentration increased the fermentation kinetics
significantly (p<0.05). However, at high temperature (35°C) and
yeast concentration (0.1%) the sugars were not completely utilized
during fermentation. At low temperature of 25°C, the alcohol yield was
highest (9.44%) relative to high temperature of 35°C that gave the
lowest yield (6.93%). Yeast concentration of 0.05% and fermentation
temperature of 25°C gave the optimal characteristics for Apple mango
wine using wine yeast (Saccharomyces cerevisae).
FULL PAPER [PDF AVAILABLE HERE ]
