The effect of sugar content and sulphur dioxide on the quality of wine made from a local veld fruit (Berchemia discolor)

Abstract

Abstract by author:

An experiment was carried out to investigate the possibility of producing wine from a local veld fruit, dried eembe fruit, Berchemia discolor. Fourteen kilograms of dried fruit made thirty-three liters of wine. More specifically the experiment was to evaluate the effect of sulphur. dioxide and sugar content on the quality of wine. A hot water extraction process was carried out and the pH was adjusted to 3. 35. The must was treated with pectolase to destroy pectins, to aid the removal of flesh from the stone and to help in the clarification process. Wine yeast and yeast nutrient, as well as varying amounts of cane sugar were added to the juice extracts. After the first racking process, two weeks after anaerobic fermentation process, the sulphur dioxide treatment (in the form of Camden tablet powder) were added. The aging process was for a two month period. The alcohol content of the wine ranged from 8. 6 percent to 12. 41 percent. The project design consisted of a combination of four various levels of sulphur dioxide and sugar, a 4 X 4 factorial design. A treated sample was compared, graded and scored in a sensory evaluation test with a control, which was pure natural extract fermented. Analysis of Variance (ANOVA) and Duncan's Multiple Range test was conducted to detect the sources of variation within the treatments and the quality of the wine