Abstract

The need to harness the potency of underutilized local materials in wine production as well as extending the shelf life of the Roselle ( folere dink) prompted this research study.  This study investigated the use of diffent plant-based sweeteners (mango, papaya and pineapple). The Wine was made from dried Hibiscus and different plant based sweeteners using Saccharomyces cerevisiae strains and then subjected to physicochemical assessments and sensory assessments using basic analytical procedures.

The sweeteners where added with respect to the reference data on sugar levels of the plant based sweeteners .the wines were fermented and aged under identical conditions .the resulting wine were evaluated for their sensory attributes( color, aroma, taste and texture) and physiochemical properties (pH, titratable acidity, alcohol content, brix level and microbial load and profile). The results showed that the type of sweetener significantly influenced the wines sensory profile with different plant based sweeteners.

Additionally the physiological properties of the wines varied with that of sample (A) leading in term so alcohol content and preference test amongst all other samples. This goes to show that using different plant based sweeteners has a significant influenced in the quality attributes of wine.

CHAPTER ONE

 INTRODUCTION

1.1 Background Of Study

Wine is an alcoholic beverage usually obtained from the fermented juice of Grape fruits.  It is manufactured from fermentation of the fruit juice using Saccharomyces cerevisiae  commonly known as the brewer’s or baker’s yeast (Anyaegbu et al., 2020).

Where, the fruit juice may be fortified with sugar to improve on the production of alcohol by yeasts. Wine production is understood to depend on the effectiveness of yeast to convert sugar into alcohol and esters. In the early ages, Grape fruits have been the most utilized fruits for the production of wine but due to its unavailability and inability to thrive in tropical regions(Alobo & Offonry, 2009), most red wines consumed in Cameroon are completely fermented, aged and bottled imported wines. This has led to high duties being imposed on imported wines eventually creating an opportunity to explore the production of tropical fruit wines.

While fruit wines have been made from mangoes, pineapples, oranges and other less-known tropical fruits, they have typically had poor color and lower prices compared to imported white and red wines. Red wines, in particular, have not been produced from tropical fruits due to their low content of extractable red pigments.

Although adding synthetic red colorants or dyes to produce red wine is regulated by law to prevent toxicity in humans, there is still a potential for exploring natural alternatives. For instance, the red variety of Roselle plant, known as Hibiscus Sabdariffa Var Sabdariffa, has bright red juicy petals, making it an excellent alternative for tropical fruit wine production. By exploring and investing in the production of these wines, we can create a new market for tropical fruit wines and provide consumers with more wine alternatives.

Hibiscus Sabdariffa (Roselle plant) is a shrub belonging to the family Malvaceae. It is traditionally grown in the tropics due to its nutritional and medicinal values. It is a worldwide species found in Asia (India, China, Malaysia, Indonesia, Vietnam, Taiwan), in the Middle East (Egypt, Saudi Arabia), as well on Africa (Sudan, Nigeria, Cameroon) but also in America (Mexico) and its vernacular name varies according to the localization even in a same country: for example its name is Folere in extreme north of Cameroon and in the Sudano Sahelian region Mbanga in the east and Oseille in Douala (Ba Ibrahim et al., 2024). In Cameroon, Hibiscus Sabdariffa is mostly cultivated in the Northern regions of Cameroon specifically near the city of Yagoua because this location offers climatic conditions that are favorable for the growth of this plant. It is also cultivated in the West regions and far north regions of Cameroon due to the tropical climate. It produces a fleshy calyx (petal) that is often called a “fruit” due to its edible nature and resemblance to other fruits. The actual fruit of the Roselle plant is the small seed pod located inside the calyx. The dried calyces serves as raw material for the preparation of an aqueous extract locally called ‘’Folere’ ’Which is one of the most consumed drinks in the Far North region of Cameroon. (Bayoï et al., 2014)

The most-reported Hibiscus Sabdariffa health benefits are its antihypertensive, hypoglycemic, body fat mass reduction, anti-anemic, antioxidant, and anti-inflammatory properties these effects are associated with the presence of phytochemicals like flavonoids, gossypetine, hibiscetine and sabdaretine, which are contained in the red calyces (Montalvo-González et al., 2022). The leaves and flowers are used as a tonic tea for digestive and kidney functions; it is also used as a cooling herb, providing relief during hot weather by increasing the flow of blood to the skin’s surface and dilating the pores to cool the skin(Qi et al., 2015).

Similarly, with respect to food uses many parts of Roselle including the seeds, leaves, fruits and roots are used in various foods. Among them, the fleshy red calyces are the most popular. They are used in their fresh state for making wine, juice, jam, jellies, syrup, gelatin, pudding, cakes, ice cream, and flavors. They are also dried and brewed into tea, spice, and used for pies, sauces and other desserts contributing to the growth of the food and beverage industry. By investigating the production and evaluation of Roselle wine using different plant based sweeteners, we can explore its potential as a viable alternative to imported grape wines.

1.2 Problem Statement.

Despite the popularity of Roselle (Folere) juice, one of its greatest limitations for large scale production is that it has a very short shelf life of 24 hours if not refrigerated. This inevitably leads to a reduction in the quality as a result of microbiological, enzymatic, chemical or physical changes. Therefore, there is an urgent need to explore other transformation techniques such as wine production from this plant in order to extend its shelf life and add value to the product thus indirectly promoting import substitution which is crucial in the reducing excess importation of wine.

Notwithstanding the nutritional and economic significance of the Roselle wine, we encounter challenges at the level of production, where the conventional practices of using only sugar for fermentation limits both the nutritional and sensory qualities of the wine. This research aims to address the dual challenges of Roselle’s perishability and limitations of conventional winemaking by exploring the use of plant based sweeteners like (papaya juice, mango juice and pineapple juice) as fermentation substrates. By incorporating these natural sugars, we seek to enhance the nutritional value, sensory quality and overall appeal of the Roselle wine. While simultaneously reducing the rate of postharvest loses in fruits and our reliance on refined sugar.

1.3 Main Objective And Specific Objective

1.3.1 Main Objective

The purpose of this research is to evaluate the impact of these plant based sweeteners (i.e. pineapple, papaya and mango juices) on Roselle wine characteristics and asses their effect on creating a more commercially viable and healthy wine product

1.3.2 Specific objective

1. To study the effect of using different plant based sweeteners on the physiochemical properties (alcohol content, Titratable acidity, pH, and microbial load and brix level) of the Roselle wine before and after fermentation.
2. To evaluate the sensory qualities of Roselle wine produced with different plant based sweeteners of varied sugar concentrations.
3. To determine the overall acceptability of the Roselle wine samples

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