Production and consumer acceptability of Jackal Berry wine

Abstract

The purpose of the study was to use wild edible jackal berry fruit to produce wine and test for its sensory acceptability using a panel. The study was guided by three research objectives and one hypothesis. Literature reviewed covered theoretical and empirical to give basis to the study. An experimental research design was used. A panel of 100 members selected from different religious and formal education backgrounds was used. The research findings on the objectives and hypothesis were analysed using a recipe chart, mean, standard deviation, One-way ANOVA and independent t-test. Results showed that the fruit fermented either without any inoculation of microbes (Sample A) or with inoculation of Saccharomyces cerevisiae yeast (sample B). These two wine formulations had good amounts of copper (Cu), zinc (Zn), phosphorus (P), iron (Fe), calcium (Ca), magnesium (Mg), potassium (K) and sodium (Na) at different values for each of the formulations. Sample B was the most accepted formulation. The hypothesis showed that the value of the minerals present in the two formulations were significant. The study therefore suggest that different quantities of Saccharomyces cerevisiae should be added an inoculum for the for fermentation and the variations in the mineral value and product acceptability assessed.