Physicochemical, Sensory and Microbiological Quality of Table Wine Produced from Coconut water, Honey and Zobo



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Submitted Aug 27, 2020
Published Sep 26, 2020
10.24018/ejfood.2020.2.5.102

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Physicochemical, sensory and microbiological quality of table wine produced from coconut, water, honey and zobo. Coconut water was collected and mixed with Zobo at a ratio of 5:1 and with honey also at 5:1 ratio. The various mixtures were fermented with wine yeast at room temperature (28±2 °C) for 7 days to produce table wine. There was no significant difference (P>0.05) in the fat, protein, ash and Carbohydrate content of all the wine samples, including control (commercial red and white table wines). Total Acid and alcohol content ranged from 0.576–0.921% and 5.87-11.50%, respectively. Sugar content ranging from 11.00-12.00%, however, difference in sugar content of all the wine samples were not statistically significant (P>0.05). The specific gravity of the coconut wines was significantly (P<0.05) higher than those of the control (commercial red and white wine). Total yeast count (TYC) on the fresh wine after 7 days’ fermentation period ranging from 7.66 Log10 CFU/ml to 8.91 Log10CFU/ml, with sample CWHN (coconut water and honey wine without yeast) given significantly (P<0.05) higher value of 8.91 Log10CFU/ml. Total bacteria count (TBC) on the aged wine (after 21 days of storage) ranged from 5.145 Log10CFU/ml to 6.230 Log10CFU/ml with sample CWH (coconut water and honey) wine given significantly higher value of 6.23 Log10CFU/ml. The taste of sample CWZ compared favourably with those of the commercial red and white wines. Sample CWZ (coconut/zobo wine) received equal overall acceptability with the commercial table wines.

Keywords: Fermentation, Wine, Coconut, Zobo, Honey, Physicochemical, Microbiological, Sensory

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