Proceedings

The Effect of Saccharomyces cerevisiae Concentration toward Black Sapote (Diospyros digyna) Wine Physicochemical Properties

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Black sapote (Diospyros digyna) is a tropical fruit rich in vitamins and minerals. Many have
taken an interest in the fruit due to Its nutritional values. However, the fruit is perishable and has a
short shelf life, making it difficult for storage and distribution. Due to the perishable nature of Black
sapote, cultivators face significant fruit loss. To overcome the problem of fruit loss, fruit processing
techniques are needed in an effort to prolong Black sapote’s shelf-life. The purpose of this study was
to provide an alternative to decreasing postharvest fruit loss by processing the fruit into wine. In
novel fruit winemaking, process optimization is an important consideration to optimally produce an
acceptable wine product. As one of the many factors in process optimization, the study aimed to
evaluate the effect of inoculation concentration (0%, 0.5%, and 1% w/w) on the physicochemical
properties of the Black sapote wine. This was done by quantifying the total viable yeast cells using
1% methylene blue and haemocytometer to determine the inoculum viability and to observe
Saccharomyces cerevisiae growth during fermentation. The Black sapote juice and wine were
analyzed for the pH, total soluble solids, and total titratable acidity. The difference in inoculum
concentration was not found to have a significant effect on the wine’s total soluble solids (p=0.052)
and total titratable acidity (p=0.066). However, 0% and 0.5% inoculum concentration was found to
have a significant difference (p≤0.01) in the wine’s pH. Moreover, an increase in inoculum
concentration from 0.5% to 1% was not found to have a significant difference (p=0.099) especially
seen from the fermentation rate. In conclusion, Black sapote wine physicochemical properties were
not affected by the different inoculum concentrations.

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Detail Information

Series Title

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Call Number

BT 22-015

Publisher

i3L, Jakarta : i3L, Jakarta., 2022

Collation

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Language

English

ISBN/ISSN

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Classification

BT 22-015

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

black sapote
Saccharomyces cerevisiae
fruit wine
process optimization

Specific Detail Info

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Statement of Responsibility

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