Authors: Dlamini, Nomusa R.; Dube, Shadreck

Source: Nutrition & Food Science, Volume 38, Number 1, 2008 , pp. 61-69(9)

Publisher: Emerald Group Publishing Limited

Abstract:

<B>Purpose</B> - The aim of the study is to determine the microbial, physico-chemical and nutritional changes that take place during the four-day traditional preparation of wine from the fruits of Marula (<IT>Sclerocarya birrea</IT> subspecies <IT>Caffra</IT>) tree in Zimbabwe. It must be noted that Marula is documented as a drought-resistant plant. <B>Design/methodology/approach</B> - The fruits used in the study were taken from four trees growing in different locations. The fermenting microbial populations were isolated using potato dextrose, tomato juice and nutrient agars, and then identified to genus level using simple biochemical tests. The physico-chemical changes determined were pH, titratable acidity, sugar and alcohol content. The alcohol content was determined using the Anton Paar beer analyzer, while nutritional changes, evaluated as changes in ascorbic acid (vitamin C) levels, were determined using the 2, 6 dichlorophenolindophenol titrimetric method. <B>Findings</B> - During fermentation there was a gradual decrease in the bacterial population, and an increase in yeast counts. The pH and sugar contents decreased, while the average alcohol content increased to an average 2 per cent. The fermented Marula juice retained 72 per cent of the initial ascorbic acid content (a decrease from 133 to 96?mg/100?g) compared with orange juice subjected to similar conditions, which retained 40 per cent ascorbic acid levels (decrease from 60 to 24?mg/100?g). <B>Originality/value</B> - The low pH of Marula wine could contribute to the microbiological safety of the product and relative stability of ascorbic acid. Marula wine produced after four days of fermentation is still an importance source of ascorbic acid.

Keywords: Fermentation; Food testing; Vitamins; Wine making; Zimbabwe

Document Type: Research article

DOI: http://dx.doi.org/10.1108/00346650810848025

Publication date: 2008-02-08

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