American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
Open Access
Journal Browser
Go
American Journal of Food Science and Technology. 2017, 5(5), 192-198
DOI: 10.12691/ajfst-5-5-4
Open AccessArticle

Comparative Study of Physicochemical and Bacteriological Characteristics of Banana Wines Produced by Conventional and Modern Techniques in Southern province of Rwanda

Habimana Jean de Dieu1, 2, Ituze Kubana Marie Claudine2, Ineza Claire2, 3 and Karangwa Eric1, 4,

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2Department of Food Technology, School of Food Science and Technology, University of Rwanda, Kigali, Rwanda

3Themba LABS, Somerset West, Cape Town, South Africa

4Department of Food Technology, School of Food Science and Technology, University of Rwanda, Kigali, Rwanda;Research and Development, AAFUD industry (Zhuhai) Co. Ltd, Zhuhai, Guangdong, PR China

Pub. Date: September 25, 2017

Cite this paper:
Habimana Jean de Dieu, Ituze Kubana Marie Claudine, Ineza Claire and Karangwa Eric. Comparative Study of Physicochemical and Bacteriological Characteristics of Banana Wines Produced by Conventional and Modern Techniques in Southern province of Rwanda. American Journal of Food Science and Technology. 2017; 5(5):192-198. doi: 10.12691/ajfst-5-5-4

Abstract

This study aimed to evaluate the physicochemical and bacteriological characteristics of different types of banana wine (Urwagwa) produced in Southern province of Rwanda. Both conventional (not bottled i.e from Bulinga (B) and Gahogo (GA)) and modern produced banana (bottled i.e Igisubizo from Ruli (I) and Ganzinyota from Ruvumera (G)) wines were analyzed and compared. Results showed that the alcohol content (v/v) of I, G, B and GA was 25.9% , 26.1%, 12.0% and 40.1 %, respectively while their total soluble contents were 15.2%, 12.2%, 21.7% and 21.8%, respectively. Titratable acidity (g/L) varied from 5.29 to 6.95 while pH varied from 4.45 to 3.30. The volatile acidity was found to be 0.49, 0.040, 0.147 and 0.19 g of acetic acid for wines I, G, B and GA, respectively. The turbidity was significantly higher in conventional wines than in modern ones. Sulfur dioxide content, heavy metals and minerals respected the standard norms however, potassium content (mg/L) was higher in wines B (1207) and GA (1107,21) and Pb was not recognized in all samples. Furthermore, wines GA accounted higher Escherichia coli (3 x 107 cfu/ml) and Staphylococci aureus (1.5 x 107 cfu/ml). In conclusion, these results indicated that the safety of un-bottled wine was far lower compared to that of bottled ones.

Keywords:
banana wine physicochemical analysis safety processing techniques

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Ross, R.P., S. Morgan, and C. Hill, Preservation and fermentation: past, present and future. International journal of food microbiology, 2002. 79(1): p. 3-16.
 
[2]  Wilson, P., T. David, and B. Sam, Microbial and Biochemical Changes Occurring During Production of Traditional Rwandese Banana Beer Urwagwa”, Ferment Technol 1: 104. The common local banana varieties used in making urwagwa are the harsh tasting Igikashi and the milder tasting Kamara, 2012. 18.
 
[3]  Ojo, T., Activity Concentration of Commonly Consumed Musa Species in Ado-Ekiti, Nigeria. International Journal of Innovative Research and Development, 2013. 2(3): p. 322-327.
 
[4]  Jagwe, J., Banana marketing in Rwanda, Burundi and South Kivu CIALCA project survey report. 2007.
 
[5]  Amerine, M. and C. Ough, Methods for analysis of musts and wine, John Wiley&Sons. Inc., New York, 1980.
 
[6]  Baldy, M.W., The University Wine Course: A comprehensive Text & Self Tutorial. 1997: Board and Bench Publishing.
 
[7]  Bird, D., Understanding wine technology: the science of wine explained. 2011: Board and Bench Publishing.
 
[8]  De Orduna, R.M., Climate change associated effects on grape and wine quality and production. Food Research International, 2010. 43(7): p. 1844-1855.
 
[9]  Chavan, J., S. Kadam, and L.R. Beuchat, Nutritional improvement of cereals by fermentation. Critical Reviews in Food Science & Nutrition, 1989. 28(5): p. 349-400.
 
[10]  Xu, Y., et al., Traditional chinese biotechnology, in Biotechnology in china ii. 2009, Springer. p. 189-233.
 
[11]  Woo, Koan-S.K.,Jee-Y.S.,Jae-S.O.,Byeong-G.K., Jong-R.N., Min-H.R., In-S.J., Heon-S.S., and Myung-C., Physicochemical characteristics of Korean traditional wines prepared by addition of sorghum (Sorghum bicolor L. Moench) using different Nuruks. Journal of the Korean Society of Food Science and Nutrition, 2010. 39(4): p. 548-553.
 
[12]  Zoecklin, B., Fugelsang, K., Gump, B., Nury, F., and Abraham, S., Production Wine Analysis Van Nostrand Reinhold New York. 1990.
 
[13]  Baumes, R., Cordonnier, R., and Nitz, S., Identification and determination of volatile constituents in wines from different vine cultivars. Journal of the Science of Food and Agriculture, 1986. 37(9): p. 927-943.
 
[14]  Enidiok, S. and L. Attah, Chemical composition in relation to the quality of wines produced fromNigerian syzygium malaccensis and Eugenia owariensis apples. African Journal of Food, Agriculture, Nutrition and Development, 2010. 10(2).
 
[15]  Styger, G., B. Prior, and F.F. Bauer, Wine flavor and aroma. Journal of industrial microbiology & biotechnology, 2011. 38(9): p. 1145.
 
[16]  Soufleros, E., S. Mygdalia, and P. Natskoulis, Production process and characterization of the traditional Greek fruit distillate “Koumaro” by aromatic and mineral composition. Journal of Food Composition and Analysis, 2005. 18(7): p. 699-716.
 
[17]  Kim, J.-Y., Sung, K.-W., Bae, H.-W., Yi, Y.-H., pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added Takju during fermentation. Korean Journal of Food Science and Technology, 2007. 39(3): p. 266-271.
 
[18]  Seo, D.-H., Jung, J.-H., Kim, H.-Y., Kim, Y.-R.H., Suk-J. K., Young-C. P., and Cheon-S., Identification of lactic acid bacteria involved in traditional Korean rice wine fermentation. Food Science and Biotechnology, 2007. 16(6): p. 994-998.
 
[19]  Minussi, R.C., G.M. Pastore, and N. Durán, Potential applications of laccase in the food industry. Trends in Food Science & Technology, 2002. 13(6): p. 205-216.
 
[20]  Kanyana, I., E. Ouma, and P. Van Asten, Quality Assessment of Banana Juice and Beer in Rwanda. 2013.
 
[21]  Byarugaba-Bazirake, G.W., The effect of enzymatic processing on banana juice and wine. 2008, Stellenbosch: Stellenbosch University.
 
[22]  Cheirsilp, B. and K. Umsakul, Processing of bananabased wine product using pectinase and αamylase. Journal of Food Process Engineering, 2008. 31(1): p. 78-90.
 
[23]  Bartowsky, E.J. and I.S. Pretorius, Microbial formation and modification of flavor and off-flavor compounds in wine. Biology of Microorganisms on Grapes, in Must and in Wine, 2009. 209.
 
[24]  Conradie, W., Carey, VA., Bonnardot, V., Saayman, D., and Van Schoor, LH., Effect of different environmental factors on the performance of Sauvignon blanc grapevines in the Stellenbosch/Durbanville districts of South Africa. I. Geology, soil, climate, phenology and grape composition. South African journal for enology and viticulture, 2002. 23(2): p. 78-91.
 
[25]  Ribéreau, P., Glories, Y., Maujean, A., and Dubordieu, D., Handbook of enology: the chemestry of wine, stabilisation and treatments. Vol. 2. 2000, Wiley, J. New York.
 
[26]  Ribéreau-Gayon, P., Handbook of enology, the microbiology of wine and vinifications. Vol. 1. 2006: John Wiley & Sons.
 
[27]  Ryan, J.J. and J.A. Dupont, Identification and analysis of the major acids from fruit juices and wines. Journal of Agricultural and Food Chemistry, 1973. 21(1): p. 45-49.
 
[28]  Juvonen, R., Microbiological spoilage and safety risks in non-beer beverages. VTT Technical Research Centre of Finland-Tiedotteita–Research notes, 2011. 2599.
 
[29]  Alobo, A.P. and S. Offonry, Characteristics of coloured wine produced from roselle (Hibiscus sabdariffa) calyx extract. Journal of the Institute of Brewing, 2009. 115(2): p. 91-94.
 
[30]  Soden, A., Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine. Australian Journal of Grape and Wine Research, 2000. 6(1): p. 21-30.
 
[31]  Pyrzyńska, K., Analytical methods for the determination of trace metals in wine. Critical Reviews in Analytical Chemistry, 2004. 34(2): p. 69-83.
 
[32]  Kotloff, K.L., The Burden and etiology of diarrheal illness in developing countries. Pediatric Clinics of North America, 2017. 64(4): p. 799-814.
 
[33]  Le Loir, Y., F. Baron, and M. Gautier, Staphylococcus aureus and food poisoning. Genet Mol Res, 2003. 2(1): p. 63-76.
 
[34]  Lyumugabe, F., Characteristics of African traditional beers brewed with sorghum malt: a review. Biotechnologie, Agronomie, Société et Environnement, 2012. 16(4): p. 509.
 
[35]  Konfo, C.T.R., Improvement of African traditional sorghum beers quality and potential applications of plants extracts for their stabilization: a review. The Journal of Microbiology, Biotechnology and Food Sciences, 2015. 5(2): p. 190.