Evaluation of Microbiological and Sensory Quality of Wine Produced from Roselle Calyx (Hibiscus sabdariffa) Using Palm Wine and Baker's Yeast (Saccharomyces cerevisiae)

Abstract

Microbiological quality and sensory attributes of wine produced from roselle calyces (Hibiscus sabdariffa) using palm wine and baker’s yeast (Saccharomyces cerevisiae) were evaluated. Microbiological analysis revealed varying levels of contamination across samples, with the highest fungal count of 15 colonies (sample F2), coliform count of 17 colonies (sample G2), and bacterial count of 6 colonies (sample G2). Sensory evaluation using a 9-point hedonic scale showed no significant differences (p<0.05) in flavor, appearance, clarity, taste, aroma, and overall acceptability compared to commercial red wine for samples produced without baker’s or palm wine yeasts (maximum score 8.2), with baker’s yeast (maximum score 8.4), and with palm wine yeast (maximum score 8.4). The highest sensory scores were obtained for samples A2 (roselle+honey) at 8.1 for general acceptability without yeasts, D1 (roselle+baker’s yeast+sugar+sodium metabisulphite) at 8.4, and D2 (roselle+palm wine yeast+sugar+sodium metabisulphite) at 8.4. The results show the potential of roselle calyces as an alternative wine source capable of producing sensorially acceptable wines while addressing microbiological safety fears.