Data on microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits

The data described in this article was obtained in an experiment designed for the production of mixed fruit wine using physically damaged fruits in the process of fermentation. Three fruits (watermelon, pineapple and orange) were used in the wine production process. The fermentation process involved two stages; aerobic and anaerobic fermentation. The paper presents the data on microbial and physicochemical analyses carried out to monitor the fermentation and clarification processes.


Subject area
Microbiology More specific subject area Industrial Microbiology Type of data Tables  How data was acquired Microscope (Olympus, XSZ-107BN), colony counter (Stuart serial R000102178), spectrophotometer, Titration,pH meter (Hanna instruments.PH211 microprocessor) and weighing balance.

Data format
Raw, Analyzed.

Experimental factors
Microbial counts, Physicochemical parameters measurement. Experimental features Three types of physically damaged fruits were used in the production of mixed fruit wine. During aerobic and anaerobic fermentations, changes in pH, Titratable Acidity (TTA), reducing sugar, alcohol content, specific gravity and total viable plate counts and total coliform count were monitored. Data source location Ota, Ogun State, Nigeria.

Data accessibility
Data available within the article

Values of the data
The data presented here shows the microbial and physicochemical assessment of mixed fruit wine produced from physically damaged fruits.
The data here could serve as a benchmark for other researchers that are willing to work on reducing post-harvest losses using damaged fruits.
The data presented could give an understanding on how to channel waste to wealth. Multivariate statistical analysis can be applied for further exploration of the data.

Data
The data presented here represents the total viable plate counts and total coliform counts from the aerobic and anaerobic fermentation process of damaged fruit (watermelon, pineapple and orange) using pour plate method. Also, the measurements of the different physicochemical properties throughout the fermentation and clarification processes were presented. Fermentation ended on the 21th day of the experiment and clarification of the wine ran through six weeks. Analysis where carried out once every two weeks. During aerobic and anaerobic fermentations, changes in temperature, pH, titratable Acidity (TTA), specific gravity, alcohol content, reducing sugar and total viable plate and coliform counts were monitored and presented in Tables 1, 2, 3, 4, 5, 6, and 7.

Must preparation
Physically damaged fruits were obtained from selected markets in Ota, Ogun State Nigeria. Different treatment measures were carried out on the fruits, which are; rinsing with sterile distilled water, hot water and chemical treatments. The fruits were weighed, washed, peeled, sliced, rewashed, seeds removed for the case of oranges and then reweighed. The fruits were blended with a sterile blender using counter top blender into puree, and then filtered and mixed with sterile distilled water (1:1 w/v).

Fermentation
Two fermentors were used in this experiment; the first is a primary fermentor which is for the aerobic fermentation and the secondary fermentation which is for the anaerobic fermentation.
In the primary fermentor, the mixed fruit wine were mixed with known amount of sugar and yeast nutrient, pectinase, potassium metabisulphite and the prepared starter culture were mixed and stirred every 12 hours with daily analysis of temperature, pH, specific gravity, alcohol content and reducing sugar. The primary fermentation lasted for 7 days.
The mixed fruit wine was then transferred to the secondary fermentor aseptically with physiochemical analysis on a weekly basis of temperature, pH, specific gravity, alcohol content and reducing sugar. The whole fermentation period lasted for 21 days and after which bentonite clay was added to aid clarification of the wine. This process lasted for six weeks. The microbial analysis was by standard microbiological methods, a 6 fold serial dilution was performed. Aliquot of the sample was inoculated Table 6 Changes in the sugar reduction (g/l) during the fermentation process.

Table 7
The microbial counts (cfu/ml) during the fermentation process. into a Nutrient agar (NA) for total viable count (TVC) and MacConkey agar for coliform count using the pour plate method. Cultures were allowed to grow for 18-24 hours after which the resulting colonies were enumerated using a colony counter. Colony counts were converted to colony forming units using the formula below; Colony forming unit ¼ No of Colonies volume plated Cdilution factor cfu=ml The microbial counts presented as the total viable count (TVC) and total coliform counts (TCC|) is shown in Table 7.
In the determination of titratable acidity 6grams of the sample was weighed into 100 ml beaker and 5oml of distilled water was added to the sample. This was titrated with 0.1 M NaOH solution to give a faint pink colour. 1 ml of 1% aqueous alcoholic phenolphthalein indicator solution was added. The calculation of the titratable acidity was done using the formula below; Titratable acidityð%Þ ¼ Mls of NaOH used Ã 0:1N NaOH Ã multiequivalent factorð0:064Þ Grams of sample Â 100 Specific gravity was determined by using a 25 ml specific gravity bottle which was cleaned with distilled water, dried in an oven at 50°C and allowed to cool in dessicator. The weight of the dry bottle was recorded as W 1 , The bottle was then filled with distilled water and the weight was recorded as W 2 . The bottle was emptied and filled with the wine sample and weight was recorded as W 3 . The specific gravity of the sample was calculated thus; The alcohol content was calculated using the data from the specific gravity; Alcohol content by volume ð%Þ ¼ ðOriginal gravity À Final gravityÞ Ã 131:25 In the estimation of reducing sugar in wine samples, One ml of 3, 5-Dinitrosalicyclic acid (DNS) was added to 1 ml of supernatant of sample, in a test tube and the mixture heated in boiling water for 10 minutes. The test tube was cooled rapidly in tap water and the volume adjusted to 12 ml with distilled water. A blank containing 1 ml of distilled water and 1 ml of DNS was prepared. The optical density of the sample was read against the blank in the spectrophotometer or 540 nm absorbance. The concentration of reducing sugar in the supernatant was estimated from the glucose standard curve.

Statistical tests
Paired sample t-tests are conducted to determine the significant difference in the means of thee replicates. Null hypothesis implies that there is no significant mean difference and the alternative hypothesis implies otherwise. Small sample sizes necessitated the use of t-test. Three distinct tables are obtained for each parameter which is paired sample statistics, paired sample correlations and paired sample test. These are shown in Tables 8-19. Paired sample tests of changes in alcohol content (%) and sugar reduction were not considered because the values of the replicates are almost the same.