ISSN: 2663-9513 (Online) ISSN: 2663-9505 (Print) SUITABILITY AND FERMENTATIVE PERFORMANCE OF INDIGENOUS PALM WINE YEAST (SACCHAROMYCES CEREVISIAE) USING APPLE Francis Sopuruchukwu Ire, Jennifer Ifebuche Okeke and Ndukwe Maduka To cite the article: Francis Sopuruchukwu Ire, Jennifer Ifebuche Okeke and Ndukwe Maduka (2020). Suitability and fermentative performance of indigenous palm wine yeast (Saccharomyces cerevisiae) using apple, South Asian Journal of Biological Research, 3(2): 55-74. Link to this article: https://aiipub.com/journals/sajbr-200812-031156/ Article QR Journal QR Ire et. al., (2020) SUITABILITY AND FERMENTATIVE PERFORMANCE OF INDIGENOUS PALM WINE YEAST (SACCHAROMYCES CEREVISIAE) USING APPLE Francis Sopuruchukwu Ire*1, Jennifer Ifebuche Okeke2, Ndukwe Maduka3 *Corresponding author E-mail:
[email protected] A R T I C L E I N F O A B S T R A C T Article Type: Research Wine is a product of alcoholic fermentation by yeast on juice extract Received: 06, Aug. 2020. from ripe grapes or any fruit with suitable sugar content. The study Accepted: 30, Aug. 2020. was aimed at assessing the performance of the Saccharomyces Published: 31, Aug. 2020. cerevisiae isolated from palm wine in the production of wine. The yeast was isolated from palm wine and confirmed to be Keywords: Saccharomyces cerevisiae by morphology, microscopy, and sugar Palm wine, Saccharomyces fermentation tests. Fruit juice extracted from apple was inoculated cerevisiae, Apple fruit juice, with the S. cerevisiae isolated from palm wine and allowed to stand Wine production unperturbed for fourteen days. During the fermentation period, the fermenting „must‟ was sampled at 2-day and 7-day intervals to monitor the physicochemical and microbiological conditions, respectively using standard methods.