Introduction

The conversion of grape juice to wine is a biotechnological tradition dating back to the dawn of
civilization. Wine composition and quality are functions of many different intrinsic and extrinsic
variables, many of which are microbiologically facilitated. A large range of microbes are inherent
to winemaking including various yeasts, bacteria and fungi. Common in this process are
Saccharomyces species (predominantly S. cerevisiae), which dominate the alcoholic
fermentation, and prominently the lactic acid bacteria (LAB), which carry out the malolactic
conversion or fermentation. The evolution of undesired microbes during different stages of
winemaking can produce volatile acidity, off-flavors and polysaccharide hazes, all of which can
diminish the quality and acceptability of the final product (Jost, 2001)
Three main factors that dictate the extent of LAB growth in wine are pH, ethanol and
antimicrobial additions such as SO2 or lysozyme. Inoculation can be particularly effective in
combination with SO2 in reducing non-Saccharomyces populations and promoting the growth of
S. cerevisiae. Even prior to the onset of fermentation, the grapes themselves can be infected with
molds, yeasts and bacteria that can enter and alter the fermentation in a negative fashion.
Improper wine storage and handling post-fermentation can encourage microbiological faults,
which can negatively impact wine quality. As a result the winemakers must conduct basic
physical, chemical, sensory and microbiological analyses of musts and wines to assure wine
quality.
The three main measures that determine the quality of the final product are sweetness, alcohol
content and acid content. (Jancis, 2003).

Objectives
Ferment grapes to produce wine
To determine the pH of the wine fermented using brewers yeast, bakers yeast and
natural fermentation.
Procedure
Grapes were washed, de-stemmed and crushed. The must was then inoculated with 1 tsp. yeast
(bakers yeast/ brewers yeast). The inoculated and un-inoculated yeast was left to partially
ferment along with maceration for a week after which, the must was filtered using a cheese cloth
to be rid the must of pomace. Fermentation was allowed to continue without any further
disturbances to allow suspended solids particles to settle in order to rack off yeas lees once the
bubbling had stopped. The wine was allowed to ferment for 3 weeks and the pH of the wine was
measured every week for the 3 weeks of fermentation. The wine was then aged at low
temperatures.
Results
Table 1. Lactic acid percentage against time
Week no.
1
2
3
4

natural
3.86
3.84
3.79
3.65

Instant
3.76
3.69
3.58
3.57

Brewers Yeast
4.57
4.11
4.08
4.01

5
4.57
4.5
3.86
3.76
4
3.5
3
pH 2.5
2
1.5
1
0.5
0
1

4.11
3.84
3.69

4.08
3.79
3.58

4.01
3.65
3.57

Week
natural

instant

Brewer's

Figure 1. pH trend of wines of different fermentations against time

Discussion
Wine pH among other factors strongly influence which LAB species will be present. A Higher
pH wine is observed in all 3 types of wines fermented with the two types of yeasts and is not
limited to the naturally fermented wines. However, the brewers yeast fermented wine has a
relatively higher pH than its counterparts. This is in line with the citation of Lonvaud, (1999)
who stated that wines above pH 3.5 are referred to as higher pH wines and they often harbor
species of Lactobacillus and Pediococcus, both during and after fermentation. Similarly, lower
pH wines are typically of the pH (< 3.5). A declining trend in the pH of wine over time indicates
the use up of natural sugars found in grapes by being a nutritious substrate of the yeast cells
consequently nurturing the production of LAB.
Conclusion
The brewers yeast wine was not of ideal acidity according to various wine publishers as its pH
blew way out of proportion and a significant discrepancy was observed from the obtained from
the total acidity and the recommended premium acidity of wines standard wines.

References
Jancis, R. (2003). Jancis Robinson's Wine Course, A guide to the world of wine. BBC
worldwide Ltd. p.
Jost, V. (2001). the vegan wine guide. Retrieved 28 April 2016: Tastebetter.com.

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Gaillardin, J. Weissenbach, P. Wincker, and J.-L. Souciet. 2004. Genome evolution in
yeasts. Nature 430:3544.