Full Length Research Paper
Wine was produced at 1:4 (must: sugar) from coconut (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 120 h, pH values were 4.68±0.191, 4±0.029, 4.08±0.023, 3.65±0.058, temperature values (°C) were 28.75±0.61, 27.75±0.26, 28.25±0.43, 27.5±0.58, specific gravity values were 1.003±0.0006, 1.012±0.00171, 1.001±0.0006, 0.99±0.0023, optical density values were 0.6918±0.019, 0.715±0.017, 0.774±0.0023, 0.752±0.005, % alcohol (v/v) values were 1.359±0.002, 1.371±0.006, 1.357±0.007, 1.354±0.008,% titratable acidity values were 0.16±0.001, 0.809±0.044, 0.302±0.002, 0.382±0.015, Rf values were 4.7±0.017, 4.9±0.058, 4.25±0.052, 4.95±0.058 and total aerobic counts were 7.308±0.036, 7.183±0.067, 6.72±0.046, 7.175±0.014 for Recipes A to D respectively. Malo-lactic fermentation after 48h was evident. Taste testing showed very little differences in wines from Recipes A to 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 had similar taste and characteristics with natural palm wine. Coconut wine could thus be produced for immediate consumption within 48 h using the Recipes A - C.
Key words: Coconut, flora, fermentation, sugar, wine, flavor, yeast.
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