Evaluation of the performance of a yeast isolate from Nigerian palm wine in wine production from pineapple fruits

Saccharomyces cerevisiae species were isolated from the fermenting sap of Elaesis guineansis (palm wine) as a source of yeast for wine making from pineapple fruits. One of these isolates was used to pitch a pineapple must prepared as the fermenting medium. A high ethanol yield of 10.2% (v/v) was obtained when compared with a commercial wine yeast (control) which gave 7.4% (v/v), indicative of higher ethanol tolerance by this isolate. Nigerian palm wine, which harbours quite a number of these yeasts, could serve as an alternative source of yeast for commercial wine making from fruits. (C) 1999 Elsevier Science Ltd. All rights reserved.