Browsing by Author "Aduboffour, Stephen Kwaku"

Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Production of wine from synsepalum dulcificum (miracle berry).
    (KNUST, 2015-08) Aduboffour, Stephen Kwaku
    Red wine was produced from Synsepalumdulcificum (Miracle Berry) extract. The effects of varying pH and Inoculum levels during fermentation on wine parameters like change in soluble solids, pH, titratable acidity, acid taste index, antioxidant activity and polyphenol concentrations were investigated. During fermentation, changes in brix and pH were monitored. There was a decrease in brix, pH, phenolic content and antioxidant activity for all samples fermented at varying pH after fermentation. There was, however, an increase in titratable acidity and acid taste index after fermentation. Wine sample fermented at pH 3.8 using 1% inoculum (Wine A), wine sample fermented at pH 4.6 using 1% inoculum (Wine B) and wine sample fermented at pH 5.8 using 1% inoculum (Wine C) produced 13%, 10% and 10% (v/v) alcohol, respectively. With respect to varying Inoculum, there was a decrease in brix, pH, phenolic content and antioxidant activity for wine sample fermented at pH 4.6 using 1% inoculum (Wine E) and wine sample fermented at pH 4.6 using 2% inoculum (Wine F). Wine E and F also recorded an increase in titratable acidity and acid taste index after fermentation. At the end of the fermentation process, wine sample E and Fhad alcohol content of 10% and 12% (v/v) respectively. The study revealed that it is possible to produce red wine from miracle berry and its qualities can be manipulated by controlling the pH and inoculum levels.