Abstract

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Herbal infusions medicinal benefits in wine and the impact of malolactic fermentation on wine quality is of high significance. The study aimed at improving the quality of watermelon wine with Clerodendrum volubile extract using Saccharomyces cerevisiae and Lactobacillus delbrueckii subsp. bulgaricus. S. cerevisiae and L. delbrueckii isolated from palm wine and yoghurt, respectively were used in this study. Fermentation must was prepared in various dilution ratios ranging from 95:5, 90:10 and 85:15 (watermelon to C. volubile). Static fermentation was carried out for 5 days with S. cerevisiae followed by malolactic fermentation with L. delbrueckii and then fermentation with S. cerevisiae for 23 days at room temperature. Physicochemical, phytochemical, mineral, and sensory properties were observed. Noticeable was pH decrease (5.21 - 3.33), increased titratable acidity (0.05-0.69 g/l), decreasing reducing sugar (0.59-0.011 mg/ml), temperature (30.5-24.2℃) and increasing total dissolved solids (19.748.9oB). Wine fermented with S. cerevisiae (D) had the highest phenolic content (481.68±0.37 mg/100 g), while vitamin C increased (20.2±0.73 - 29.28±0.70) with increase in C. volubile concentration. The Na+ was most abundant (51.71 mg/100ml), while Ca2+ (5.23 mg/100ml) was improved. Watermelon wine (D and H) showed the least (1.38±0.5%) alcohol content while wine C and G recorded the highest. Organoleptic properties of wine E received the highest preference rating for flavour, colour and taste. Therefore, the nutritional and sensorial properties of Watermelon-C. volubile wine can be improved through sequential malolactic fermentation.

Keywords: Herbal infusions medicinal benefits in wine and the impact of malolactic fermentation on wine quality is of high significance. The study aimed at improving the quality of watermelon wine with Clerodendrum volubile extract using Saccharomyces cerevisiae an