Production of Wine from the Fermentation of Cherry by Saccharomyces cerevisiae

Aims: This study investigated the fermentation potential and physicochemical characteristics of cherry wine produced using Saccharomyces cerevisiae isolated from naturally fermented palm wine, with comparisons drawn against standard values for fruit-based wines. The study also aimed to evaluate the yeast’s sugar fermentation capability and the nutritional and antioxidant properties of the resulting cherry wine. Study Design: A laboratory-based experimental design was adopted, incorporating statistical analyses to monitor microbial load, fermentation progress, and proximate composition changes over time. Place and Duration of Study: Microbiology Laboratory, Kwara State University, Malete, Kwara State, Nigeria from March 2025 to April 2025. Methodology: Fresh cherry fruits were procured from the Malete market in Kwara State, Nigeria, while yeast for fermentation was isolated from freshly tapped palm wine. Yeast isolation was conducted using Potato Dextrose Agar (PDA) prepared and sterilized under standard conditions, with isolates characterized morphologically, microscopically, and biochemically through sugar fermentation tests. Cherry fruits were washed, peeled, deseeded, blended, and treated with sodium metabisulfite before fermentation. A yeast starter culture of Saccharomyces cerevisiae was reactivated and inoculated into the prepared cherry must, supplemented with nutrients such as sugar, potassium phosphate, ammonium sulfate, citric acid, and magnesium sulfate. Fermentation was monitored daily for physicochemical changes, including pH, specific gravity, total soluble solids (°Brix), titratable acidity, and alcohol content. Proximate analyses of the final product measured moisture, ash, crude fiber, crude protein, and fat content. Microbiological safety was assessed by bacterial enumeration and coliform detection. Antioxidant properties of the cherry wine were evaluated DPPH free radical scavenging assay, hydrogen peroxide scavenging assay, ferric reducing antioxidant power (FRAP), and nitric oxide scavenging assay. Sensory evaluation was conducted comparing the fermented cherry wine with a commercial wine. Results: The isolated Saccharomyces cerevisiae from palm wine demonstrated effective fermentation of cherry must, characterized by a progressive decline in specific gravity (from 1.085 to 1.070) and pH (from 3.5 to 3.1), alongside an increase in alcohol content from 0.31% to 6.32% v/v over 9 days. Total soluble solids decreased while titratable acidity showed a consistent decline. Microbiological analysis confirmed the absence of Staphylococcus spp., E. coli, and coliforms, indicating the microbial safety of the wine. Proximate analysis showed that cherry wine had higher moisture and carbohydrate content but lower ash, protein, fat, and fiber compared to fresh cherry fruit. Antioxidant assays revealed moderate activity (50–58%) across DPPH, nitric oxide, FRAP, and hydrogen peroxide scavenging tests. Sensory evaluation showed that while the commercial wine was rated higher overall, the cherry wine received favorable scores in taste and aroma. Conclusion: The study demonstrates that Saccharomyces cerevisiae isolated from palm wine effectively ferments cherry must into a safe, nutritious, and sensorially acceptable wine. The findings support the potential for local production of cherry wine with desirable quality attributes using native yeast isolates.