Production Of Coconut Wine Using Saccharomyces Cerevisiae Strain From Palm Wine

ABSRACT

A good quality wine was produced from Coconut fruit juice. The coconut samples were washed, blended and the juice was obtained . Yeast (Saccharomyces cerevisiae) was obtained from palm wine bought from a local market and pass through a process of enrichment and the inoculum build up. The juice was pitched with yeast and was allowed to ferment for 5 days , and the analysis were obtained Analysis of the coconut juice showed that it contained 0.80% total soluble solids, the pH decreased while the titratable acid increased with increasing period of fermentation. The wine produced had 9.10% ' alcohol, 2.10% titratable acid , 4.34 p11 and specific gravity of 1.050 (degree Brix). The wine produced was evaluated based Oil colour, appearance , taste and odour. Sensory evaluation showed that coconut juice fermented with Saccharomyces cerevisiae produced wine that was acceptable. The wine had good appearance, odour and palatable taste. This work showed that coconut juice is a suitable substrate, which can be transformed into a good quality wine, using common Saccharomy cerevisiae from palm wine.