ABSTRACT

Four wine samples were produced from two species of "ochicha" (Cola lepidota and Cola pachycarpa). The proximate composition of the fruit juice were determined for the two fruit species of Cola lepidota and Cola pachycarpa. One of each species was pitched with yeast (Saccharomyces cereuisiae) and the others were allowed to ferment naturally. The primary fermentation lasted for 14 day during which the changes in the physicochemical properties (pH, specific gravity, titratable acidity and total sugar) of the "must" were assessed. The wine samples were also assessed for sensory properties (colour, flavour, taste and general acceptability) and microbial qualities as well as alcoholic content. At the end of fermentation, the pitched wines had a pH of 3.63 and 3.60, specific gravity of 1.0, titratable acidity of 0.7 14 (g/ml) and 0.712 (g/ml), % sugar content of 6.02% and 4.05% for Cola lepidota and Cola pachycarpa respectively. The naturally fermented wines had a pH of 3.70 and 3.71, specific gravity of 1.0 titratable acidity of 0.705 (g/ml) and 0.708 (g/ml), % sugar of 7.65% and 7.64% for Cola lepidota and Cola pachycampa respectively. The pitched wines yielded better wine with higher alcoholic content of about 9.6% (v/v) and 9.5% (v/v) for Cola lepidota and Cola pachycarpa respectively, while the naturally fermented wines yielded 6.5% (v/v) and 6.8% (v/v) alcohol for C. lepidota and C. pachycarpa respectively. The result of the sensory assessment showed that the pitched wines were significantly (P<0.05) different compared to the natural fermented wine and had better organoleptic quality. The microbial analysis carried out on the wines alter ageing for 3 months indicated that the pitched wines had fewer microbial load and better keeping quality compared to the naturally fermented wines. The overall result of this research showed that good quality wine can be produced from C. lepidota and C. pachycarpa fruits. >