Production of coconut sprout wine using Saccharomyces cerevisiae and its physico-chemical analysis

Abstract

Wine is a traditional fermented alcoholic beverage made using yeast. Coconut sprout is a big spongy cotton candy mass that is sweet and juicy, found inside coconut during germination produced as an endosperm to nourish the developing embryo. It is well known for its nutritional qualities and is of great medicinal value. The present study involves the production of coconut wine from coconut sprout using Saccharomyces cerevisiae under controlled conditions for a period of 20 days. Various physico-chemical analyses were performed at a 5 day interval to understand its benefits. The pH of wine during fermentation decreased to 2.5. The total yeast count shows a gradual increase from 0.202×107 cells/ml to 2.811×107 cells/ml and then decreased to 2.10×107 cells/ml. The total reducing sugar in wine was determined by DNS method which shows a gradual decrease from 8.510 mg/ml to 4.84 mg/ml. The total Polyphenolic content ranges from 24.648mg/ml on to 19.60 mg/ml during fermentation. The alcohol content of wine was estimated using iodoform test and was found to be 9.1% after 20 days. The electrical conductivity of wine was estimated as 5.24ms at 30°C. The antioxidant assay was carried out using DPPH method and found to be 58.024%. The organoleptic assay was carried out on the 20th day which gives a satisfactory result, with an overall acceptance of 7 out of 10. The Fourier Transform Infrared Spectroscopic analysis of wine detects the presence of ethyl alcohol in the fermented sample was well evidenced by the prominent C-O stretch observed at 1055 cm inverse and the deep and broad -OH stretch at about 3400cm inverse.