Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2021, Vol. 2, Issue 2, Part A
Effect of fermentation time on the physicochemical, microbiological and sensory properties of the indigenous yellow wine from Mandara Mountains in the Sudano Sahelian part of Cameroon


Author(s): James Ronald Bayoï, Yonas Vandi and François-Xavier Etoa

Abstract: The yellow wine is an indigenous pale to dark yellow coloured beverage resulting from natural long-term fermentation of the pomelo (Citrus maxima) must. Given that fermentation could have a great impact on the beverage quality, this study seeks to assess whether changes occurring during long term-fermentation could affect the quality of this drink. To achieve this, the wine was sampled twice after six and nine months of fermentation at the producers’ level, and the physicochemical, microbiological, and sensory evaluations were performed according to referenced methods. From the physicochemical results, it has been observed that most of the measured parameters were significantly different (p< 0.05). The pH, total acidity, sugar content, dry matter, and electrical conductivity values were within the range of 4.35 and 3.84, 8.16 g/L and 7.58 g/L, 74.4 g/L and 23.95 g/L, 9.53% and 7.59%, 612.58 µS/cm and 767.11 µS/cm for the wine samples collected after six and nine months of fermentation respectively. However, any significant decrease hasn’t been detected in the alcohol content which varied from 13.77% to 13.58% for six and nine months aged samples. The microbial analysis results showed that the total aerobic bacteria, spore-forming bacteria, and coliforms counts were 7.6±0.52 log cfu/mL, 7.96±4.1 log cfu/mL and 3.95±0.76 log cfu/mL respectively in the six months aged wine samples. In contrast, none of these microorganisms wasn’t observed in the nine months aged wine samples. As for the sensory profiles, both fermented wines received almost equal acceptance, even if the colour and odour significantly changed during the fermentation.

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How to cite this article:
James Ronald Bayoï, Yonas Vandi, François-Xavier Etoa. Effect of fermentation time on the physicochemical, microbiological and sensory properties of the indigenous yellow wine from Mandara Mountains in the Sudano Sahelian part of Cameroon. J Curr Res Food Sci 2021;2(2):15-20.
Journal of Current Research in Food Science