Preparation of Wine from Cactus Fruit in Adigrat Rural Areas

  Kiflom Gebremedhin,  Zanabu Hailu ,  Hayelom Dargo ,  Abel Gebrehiwot

Six cactus cultivars which are commonly found in the Adigrat region were selected for the study. Optimization of fermentation conditions (like yeast strain, pH and temperature) and production of higher alcohols and other volatile compounds during wine fermentation were investigated. To prepare wine, the fruits were peeled and juice (must) was extracted immediately after crushing (control). The second fermented bottle lebelled by ‘F2-J2’ gave the highest juice yield (600 ml/kg) followed by F1-J1’ (570 ml/kg). The sugar content of must ranged from 15 to 18% (w/v). The recovered juice was fermented at 15 and 200C and the ethanol concentration of cactus wine ranged from 6.3 to 8.5 per cent. Fermentation efficacy of three yeast strains, viz. Saccharomyces cerevisiae CFTRI 101, Palm Wine Isolate and Baker’s Yeast was done and highest score was obtained for ‘F2’ wines with yeast strain S. cerevisiae CFTRI 101 followed by ‘F3’. Total volatile composition of mango wine was evaluated using GCMS and identified 33 compounds having fruity aroma characters. More volatiles were observed in wine produced from ‘F2’(320 mg/l).

Keywords- Cactus juice, Opuntias species, GCMS analysis, Wine production, Volatile composition, Sensory evaluation

Unique Identification Number - IJEDR1701046
Page Number(s) - 292-298
Pubished in - Volume 5 | Issue 1 | February 2017
DOI (Digital Object Identifier) -   
Publisher - IJEDR (ISSN - 2321-9939)

  Kiflom Gebremedhin,  Zanabu Hailu ,  Hayelom Dargo ,  Abel Gebrehiwot ,   "Preparation of Wine from Cactus Fruit in Adigrat Rural Areas", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.5, Issue 1, pp.292-298, February 2017, Available at :http://www.ijedr.org/papers/IJEDR1701046.pdf