ABSTRACT

Investigations were carried out on the production of coconut wine using yeast isolate from palm wine obtained from South Eastern Nigeria. The isolate were made from 25days aged wine to make sure that the wine is fully fermented and to that effect there is an organisms that cause the fermentation which is yeast. Wine was produced at 1:4 (must: sugar 5%) from coconut 1kg (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'72 hrs, pH values were Recipe A 4.53 ± 0.181,Recipe D 3.41± 0.034, temperature values were Recipe A 28.75 ± 0.61, Recipe D 27.5 ± 0.58, specific gravity were Recipe B 1.008 ± 0.0015, Recipe D 0.961 ± 0.0023, % alcohol were Recipe B 1.402 ± 0.03 1,Recipe A 1.387 ± 0.019, % titratable acidity were Recipe B 0.809 ± 0.044, Recipe A 0.16 ± 0.001. The chemical properties listed above are investigated during the fermentation period which denotes the changes that occur at each particular day of fermentation starting from day zero. Taste testing showed very little differences in wines from Recipes A-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 has the same taste with palm wine. Coconut wine could thus be produced for immediate consumption within 48hrs using the Recipes A-C.