Quality Characteristics of Wine Produced from Udara (Chystophyllum albidum) Extract Using Palm Wine Yeast and Baker’s Yeast

Abstract

This study evaluated wine production from “Udara” (Chrysophyllum albidum) pulp using palm wine yeast and commercial baker’s yeast. Palm wine yeasts were isolated from overnight palm wine, phenotypically characterized, and used alongside baker’s yeast to ferment must prepared from fresh Udara pulp. The must was supplemented with sugar before fermentation. The data obtained were analyzed using analysis of variance (ANOVA) with SPSS. During the 14-day fermentation period, both yeast types showed similar fermentation dynamics. Total solids decreased from 20.54% to 6.24% in palm wine yeast-fermented must and from 20.76% to 6.83% in baker’s yeast-fermented must. Specific gravity declined from 1.208 to 1.067 and from 1.205 to 1.091, respectively. Sugar content reduced markedly from 22.03% to 0.94% (palm wine yeast) and from 21.31% to 1.61% (baker’s yeast). Conversely, titratable acidity and alcohol content increased during fermentation. Palm wine yeast fermentation showed increases from 0.43% to 1.54% (acidity) and 2.96% to 12.67% (alcohol), while baker’s yeast recorded increases from 0.44% to 1.47% and 3.22% to 12.14%, respectively. Overall, no significant differences were observed between the two yeast types across most fermentation parameters. The findings indicate that palm wine yeast performs comparably to commercial baker’s yeast and can be effectively utilized for Udara wine production.