Asian Journal of Plant and Soil Sciences

Wine is produced from juices of variety of fruits by fermentative action of microorganisms (especially yeast) either spontaneously or seeding with a particular strain mainly of yeast species. It is one of the oldest things in history and is consumed for several reasons such as rituals, religious purposes, or just for the love of it. This research is aimed at isolating and identifying microorganisms in wine produced using red muscat grape. About 13 packets of Red Muscat Grape were bought from Eke Awka market, they were washed, blended and filtered to obtain must. The must was transferred into a sterile 100ml plastic containers and allowed to cool for 10mins before adding brewer’s yeast and other additives. The must was allowed to ferment for 6 days in the absence of oxygen so that the yeast converts the sugar of red muscat grapes into alcohol and carbon (iv) oxide. 2g of Sabouraud dextrose agar (SDA) in 50 ml of sterile distilled water were measured into a conical flask. It was then autoclaved at 121^oC for 15 mins at 15psi. The wine produced was cultured and microorganisms’ present were isolated and identified. The result showed probable spoilage bacteria and fungi which are Lactobacillus spp, Escherichia coli, Micrococcus spp, Bacillus spp, Staphylococcus spp, Aspergillus spp, Mucor spp, and Fusarium spp. Despite good modern winemaking practices, microbial contaminations can occur. Therefore, quality wine production requires attention to possible sources of contamination during winemaking and aging. Studies have attributed food spoilage to these bacteria, especially in wine production. These fungi are known to affect the flavors and aromas of the finished wine, thereby changing the taste and flavor of the wine.