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Evaluation of the performance of a yeast isolate from Nigerian palm wine in wine production from pineapple fruits by T.E. Ayogu is a scholarly article available to read on EtoBox.

What is Evaluation of the performance of a yeast isolate from Nigerian palm wine in wine production from pineapple fruits about?

Saccharomyces cerevisiae species were isolated from the fermenting sap of Elaesis guineansis (palm wine) as a source of yeast for wine making from pineapple fruits. One of these isolates was used to pitch a pineapple must prepared as the fermenting medium. A high ethanol yield of 10"2% (v/v) was obtained when compared with a commercial wine yeast (control) which gave 7-4% (v/v), indicative of higher ethanol tolerance by this isolate. Nigerian palm wine, which harbours quite a number of these yeasts, could serve as an alternative source of yeast for commercial wine making from fruits.

Author

T.E. Ayogu

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0960-8524)

Published

1999

Language

EN