Optimization of Ginger and Honey Based Wine Production Using Saccharomyces cerevisiae

Abstract

Ginger-honey wine, a fusion of flavor and potential health benefits, has garnered attention as a unique and enjoyable beverage. Fermentation of this mixture was carried out using Saccharomyces cerevisiae. To optimise the fermentation process, several critical factors such as inoculum size, pH, temperature, substrate concentration, and incubation period were tested individually in shake flasks. After fermentation, efficiency was measured by analysing the levels of alcohol produced and the residual sugar. The amount of alcohol was measured through dichromate titration, and the remaining reducing sugars were determined using the DNSA method. The optimal inoculum size on the 6th day of incubation yielded an impressive 14% alcohol. A pH of 4.5 on the 3rd day of incubation resulted in the highest alcohol production (10.5%), and at 30ºC on the 3rd day yielded maximum alcohol (11.2%). 60 ml substrate produces the maximum alcohol (14.2%) on the 9th day of incubation. The incubation duration was found to be pivotal, with the 6th day yielding the highest alcohol content (14.2%). Sensory evaluation of the ginger-honey wine was performed by semi-trained panellists using a nine-point Hedonic scale to assess aroma, taste, mouthfeel, color, and overall acceptability. The distinct attributes of ginger were accentuated by the wine's sweetness and spiciness, offering an enjoyable sensory experience. This research underscores the potential for small-scale ginger-honey wine production, making it accessible for immediate consumption. Our findings reveal key fermentation factors and sensory traits, emphasising this unique beverage's appeal and potential health advantages. This study aimed to optimise the production of ginger honey-based wine through a meticulous examination of fermentation parameters and sensory attributes.