ISSN: 2582-788X (Online)
Production, sensory and physicochemical evaluation of zobo and zobo-date wine from Hibiscus sabdariffa flower, pineapple, orange and lime juice using Saccharomyces cerevisae
The need to harness the potency of underutilized local materials in wine production as well as extending the shelf life of the drink prompted this research study. Two equal concentrations of Zobo juice were produced from Hibiscus sabdariffa, pineapple, orange and lemon juice with same quantity of sugar and date syrup added to each before fermentation with Saccharomyces cerevisae to produce zobo wine and zobo-date wine respectively. Both Zobo wine and Zobo-Date wine produced significantly different (p < 0.05) physicochemical properties with pH 2.747 and 3.333, titratable Acidity; 0.4143 and 0.1220%, brix content; 6.1667 and 2.11%, Vitamin C; 12 mg/100ml and 20 mg/100ml, total dissolvable solids 6.52 Mg/L and 3.53 Mg/L, alcohol content; 9.18% and 6.56% respectively. The Zobo-Date wine however, tend to reduce microbial growth when compared to the Zobo wine as shown in the microbial count of both wines (9.703 ×106 and 1.2967 ×107 cfu/ml respectively). The sensory evaluation showed Zobo-Date wine to compete favorably with Zobo wine in terms of sensory attributes evaluated and overall acceptability showed no significant difference (p > 0.05). This study however showed Zobo-Date wine to impart more retention ability for vitamin C as well as reducing microbial growth. This established Zobo-Date wine as an excellent innovation in the production of wine using underutilized local materials and should be adopted for large scale production.