Evaluation of the physico-chemical and microbiological quality of tshui wine made from the fruit of Grewia coriacea Mast
1 Université Marien N'GOUABI, Faculty of Science and Technology, Plant and Life Chemistry Unit (UC2V), BP 69 Brazzaville, Congo.
2 National Institute for Research in Engineering Science, Innovation and Technology (NIRESIT) BP 224 Brazzaville, Congo.
3 National Polytechnic School, Marien Ngouabi University, Brazzaville, Congo.
4 Marien N'GOUABI University, Faculty of Science and Technology, Laboratory of Microbiology and Biochemistry of Natural Substances.
5 Université de la Rochelle (France), Littoral Environnement Sociétés (LIENSs).
Research Article
World Journal of Advanced Research and Reviews, 2024, 21(03), 1766–1778
Article DOI: 10.30574/wjarr.2024.21.3.0914
Publication history:
Received on 12 February 2024; revised on 19 March 2024; accepted on 21 March 2024
Abstract:
This study focused on the variability of physico-chemical and microbiological quality properties of wine made from the traditional fruit juice of Grewia coriacea Mast) commonly known as "tshui", widely consumed and appreciated in Congo Brazzaville. Samples of sweet must (intermediate product) taken every 5 days for 30 days during alcoholic fermentation were used for the various physico-chemical and microbiological analyses. These analyses were carried out using standard physicochemical and microbiological methods. Physicochemical results showed that the wine obtained had a density of 1.04±0.2, a pH of 3.2 ±0.4, a total acidity of 1.3 ± 0.2, a Brix degree of 13.7±2.1%, an alcohol degree of 5.2± 1.6%, a vitamin C content of 1.7 ± 0.2 (Kcal/100 ml) and a temperature of 26.2±0.5 °C. Polyphenols and anthocyanins in the wine increased as a result of the high alcohol content and yeast-induced acidification. Microbiological analysis revealed that yeasts, with 1.7×108 cfu/mL, were the dominant microflora in the wine, while the lactic acid bacteria isolated belonged to the Lactobacillus and Leuconostoc genera.
Keywords:
Evaluation; Physicochemical and microbiological qualities; Tshui wine; Fermentation
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