Assessment of Date Wine
Clarified Using Commercial Pectinase and
Strains Immobilized on Biomatrix.
R. O., *2Maduka, N., 3Ahaotu,
I., 4Odu, N. N.,
1Department of Biology/Microbiology,
School of Science and Industrial
Technology, Abia State Polytechnic, Aba,
2Department of Biological Sciences,
Faculty of Natural and Applied Sciences,
Wellspring University, Benin City, Edo
3Department of Microbiology, Faculty of
Science, University of Port Harcourt,
Choba, Rivers State Nigeria.
4Department of Microbiology, Faculty of
Science, Rivers State University,
Nkpolu-Oroworukwo Port Harcourt, Rivers
was aimed at evaluating the use of commercial pectinase and pectinase-producing
organisms (Aspergillus tamarii strain DTO: 129–ES and Aspergillus tamari isolate
TN – 275) immobilized on a papaya trunk for clarification of date wine. Yeasts (Saccharomyces
cerevisiae) and Aspergillus sp. used in this study was isolated from palm wine
and yam peel, respectively by means of standard microbiological methods.
Physicochemical tests were also performed using Standard methods. Date must
obtained from date fruit was fermented by S. cerevisiae for 28 Days at room
temperature (28±2 oC) and physicochemical parameters of the
fermenting date must was monitored at 24 h intervals followed by clarification
of date wine. Results obtained from this study showed that during fermentation
of date must, its sugar content and specific gravity which ranged between 18-8 %
and 1.055-1.00, respectively steadily reduced. Similarly, there was also
reduction in temperature, total dissolved solid, pH, viscosity and reducing
sugar of the product which ranged between 29-25.8 oC, 1810-1121mg/l,
6.1-3.9, 179-106 cps and 42.0-1.00 %, respectively. On the contrary, there was
steady increase in alcohol content and total titratable acidity of fermenting
date must which ranged between 0.5-7.8 % and 0.318-0.606 %, respectively. At wavelength 700-840
nm, average absorbance value of white wine (control), date palm wine clarified
using commercial pectinase, immobilized Aspergillus tamarii TN275 and A.tamarii strain
DTO:129-ES was 0.675, 0.624, 0.2461 and 0.2415 nm, respectively.
Aspergillus tamari, Clarification, Immobilized, Biomatrix, Pectinase, Date wine.
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