ISOLATION AND IDENTIFICATION OF MICROORGANISMS IN WINE PRODUCED FROM RED MUSCAT GRAPES
Asian Journal of Plant and Soil Sciences,
Wine is produced from juices of variety of fruits by fermentative action of microorganisms (especially yeast) either spontaneously or seeding with a particular strain mainly of yeast species. It is one of the oldest things in history and is consumed for several reasons such as rituals, religious purposes, or just for the love of it. This research is aimed at isolating and identifying microorganisms in wine produced using red muscat grape. About 13 packets of Red Muscat Grape were bought from Eke Awka market, they were washed, blended and filtered to obtain must. The must was transferred into a sterile 100ml plastic containers and allowed to cool for 10mins before adding brewer’s yeast and other additives. The must was allowed to ferment for 6 days in the absence of oxygen so that the yeast converts the sugar of red muscat grapes into alcohol and carbon (iv) oxide. 2g of Sabouraud dextrose agar (SDA) in 50 ml of sterile distilled water were measured into a conical flask. It was then autoclaved at 121oC for 15 mins at 15psi. The wine produced was cultured and microorganisms’ present were isolated and identified. The result showed probable spoilage bacteria and fungi which are Lactobacillus spp, Escherichia coli, Micrococcus spp, Bacillus spp, Staphylococcus spp, Aspergillus spp, Mucor spp, and Fusarium spp. Despite good modern winemaking practices, microbial contaminations can occur. Therefore, quality wine production requires attention to possible sources of contamination during winemaking and aging. Studies have attributed food spoilage to these bacteria, especially in wine production. These fungi are known to affect the flavors and aromas of the finished wine, thereby changing the taste and flavor of the wine.
How to Cite
Robinson J. The Oxford Companion of wine (3rdEdition) Oxford University Press, Pp 268 – 780.
Harding G. Wine miscellany. Clarkson Potter Publishing New York. 2005;2006;5-9.
Ribereau-Gayon P, Dubourdieu D, Doneche B, Lonvaud A. Biochemistry of alcoholic fermentation and metabolic pathways of wine yeasts. Handbook of enology. Journal of Microbiology of Wine and Vinifications. 2000a;1:51-74.
Anyaegbu CF, Oledibe OJ, Amadi JE. Effect of bakers yeast (Saccharomyces cerevisiae) in the production of wine using oranges, apples and pineapple. European Journal of Biology. 2019;4(3):41-55.
Tamang JP. Naturally fermented ethnic soybean foods of India. J. Ethnic Foods. 2015;2:8–17.
Farhad M, Kailasapathy K, Tamang JP. “Health aspects of fermented foods,” in Fermented Foods and Beverages of the World, eds J. P. Tamang and K. Kailasapathy (New York, NY: CRC Press). 2010;391–414.
Bourdichon F, Casaregola S, Farrokh C, Frisvad JC, Gerds ML, Hammes WP, et al. Food fermentations: microorganisms with technological beneficial use. Int. J. Food Microbiol. 2012;154: 87–97.
Thapa N, Tamang JP. Functionality and therapeutic values of fermented foods. in Health Benefits of Fermented Foods, ed. J. P. Tamang (New York: CRC Press). 2015;111–168.
Bartowsky EJ. Bacterial spoilage of wine and approaches to minimize it. Lett Appl Microbiol. 2009;48(2):149-56.
Fernanda Cosme, Alice Vilela, Luís Filipe-Ribeiro, António Inês, Fernando M. Nunes. Microbial contamination and food degradation. Handbook of Food Bioengineering. 2018; 4:271-341.
The Wine Making Process. The Wine Month Club. 2008, UK Essays. History of Wine and History of Wine Making Processes; 2018.
Goddard MR, Greg D. Saccharomyces cerevisiae: a nomadic yeast with no ninche? FEMs yeast Research. 2015;15(3):1-6.
Wisselink HW, Weusthuis RA, Eggink G, Hugenholtz J, Grobben GJ. Mannitol production by lactic acid bacteria: a review. Int Dairy J. 2002;12:151– 161.
Swiegers JH, Bartowsky EJ, Henschke PA, Pretorius IS. Yeast and bacterial modulation of wine aroma and flavour. Aust J Grape Wine Res. 2005;11:139– 173.
Abstract View: 249 times
PDF Download: 9 times