The potential for baker’s yeast (Saccharomyces cerevisiae) in the production of wine from banana, cooking banana and plantain

Abstract

Musa species (banana, cooking banana and plantain) were bought from a market in Umuahia Abia State, Nigeria. Samples were chemically analysed and subsequently used in wine production by conventional methods of must preparation, filtration, primary and secondary fermentation (with baker’s yeast as inoculum), pasteurization and bottling. Physical–chemical properties and microbial content were monitored during the process. Sensory characteristics of the Musa wines were evaluated. The Musa species were found to have a fermentable sugar level of 18.81–23.57%. The wines produced showed an alcohol content of 9.96–11.25, brix (scale of densities used in the sugar industry) level 8.00–8.15, ash 0.32–0.45, and titratable acidity 1.00–1.108. Sensory evaluation indicated a significant difference in taste, colour and general acceptability at P < 0.05 among the wines. Potential opportunities exist to develop and produce local fruit wines for consumption by both the domestic market and tourists.