COMPARATIVE STUDY OF WINES PRODUCED FROM KOLANUT (Cola acuminata) USING ACTIVE DRIED BREWER'S YEAST AND PALM WINE SAP YEAST

摘要

Indigenous wines produced from kolanut (Cola acuminata) using different yeast strains (Saccharomyces cerevisiae) isolated from oil palm (Elaeis guineensis) wine and an imported brewer's yeast (Saccharomyces cerevisiae) were compared, The analysis showed that wine obtained using yeast strains isolated from palm-wine compared favourably with that produced using brewer's yeast. Chemical, physical, organoleptic analyses and sensory attributes in terms of taste, flavour, clarity and general acceptabilityindicated that the two wines were comparable. The results obtained from brewer's yeast were pH 4.0, total solids 3.90 g/100 ml, ash content 0.50 g/ 50 ml, alcoholic content 10.38%, total sugar 0.81 g/100 ml, total acidity as percent tartaric acid 0.5 Ig,while that of palm wine sap yeast have pH 3.8, total solids 3.98 g/100 ml, alcoholic content 10.0%, total sugar 0.9 g/100 ml, total acidity as percent tartaric acid 0.49 g, It was, however, found that the wines retained the kola odour irrespective of the yeast used. The results showed that kolanut, an edible but largely unexploited tropical fruit, could have industrial potential and palm wine yeast could also be exploited for wine production.