Effects of Yeast and Oxygen on Quality Attributes of Wine Produced from Ethiopian Beetroot
The study was focused on the evaluation of chemical composition and quality of wine produced from Ethiopian beetroot such as Ethanol, Volatile Acidity, Titrable Acidity, Specific Gravity and pH. The basic ingredients used for fermentation were water, sugar, yeast, beetroot juice and citric acid. After that, the experimental set up was design through randomized block design with four treatments such as: F-1: beetroot juice mixed with water, sugar, acid and yeast and put under anaerobic fermentation. F-2: conditions similar with fermentation treatment one, rather yeast absence. F-3: this also same condition as treatment condition one, but it put under aerobic conditions, and F-4: with same condition with others under aerobic fermentation with absence of only yeast then maintained for14days. The results obtained showed that treatment F1-A of Ethanol- 13%w/v, TA- 0.65%v/v, VA- 0.15%v/v, pH- 3.49, SG- 0.99 and F2-B, F3-C and F4-D (15.5,0.735,0.11, 2.89,1.12;7.15,0.6,0.131,3.31,0.983 and11.17,0.622,0.121, 3.53,0.985) respectively. By using statically analysis and sensory analysis treatment F1-A was highly acceptable with (p<0.02008) and panelist overall acceptance of 8.8+0.61. Finally, it can be conclude that beetroot juice treated with pure water, yeast, acid and sugar under anaerobic fermentation is produced wonderful wine.
