ISOLATION AND IDENTIFICATION OF MICROORGANISMS IN WINE PRODUCED FROM RED MUSCAT GRAPES | Asian ....

Wine is made from the juices of a variety of fruits by the fermentation of microorganisms (particularly yeast), either naturally or by seeding with a specific yeast strain. It is one of the oldest things in history, and it is consumed for a variety of reasons, including ceremonies, religious objectives, and pure enjoyment. The goal of this study is to isolate and identify microorganisms in wine made from the red muscat grape. A total of 13 packets of Red Muscat Grape were purchased from Eke Awka market, washed, mixed, and filtered to produce must. Before adding brewer's yeast and other ingredients, the must was put into sterile 100ml plastic containers and allowed to cool for 10 minutes. The must was left to ferment in the absence of oxygen for 6 days, allowing the yeast to transform the red muscat grape sugar into alcohol and carbon (iv) oxide. In a conical flask, 2g of Sabouraud dextrose agar (SDA) was measured in 50 ml of sterile distilled water. It was then autoclaved for 15 minutes at 121°C and 15 psi. The wine was cultured, and the bacteria that were discovered were isolated and identified. Lactobacillus spp, Escherichia coli, Micrococcus spp, Bacillus spp, Staphylococcus spp, Aspergillus spp, Mucor spp, and Fusarium spp were shown to be spoilage bacteria and fungus. Microbial contamination can occur even with sophisticated winemaking procedures. As a result, quality wine production necessitates paying close attention to potential sources of contamination during the winemaking and ageing processes. These bacteria have been linked to food spoiling in studies, particularly in the wine industry. These fungus have been known to alter the tastes and fragrances of finished wines, altering the wine's taste and character.

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