Production And Quality Evaluation Of Yellow Mombin (Spondius Mombin) Wine

ABSTRACT

The ripen fruits of yellow mombin (Spondias mombin) were collected and the juice filtered and pasteurized. After pasteurizing, the 'must' was pitched with activated Saccharomyces cerevisiae vas ellipsoids. The ratio was 5/nil of yeast suspension to I litre of pasturized 'must'. Primary fermentation lasted for 16days as percentage alcohol achieved was 12.5%. Aging or secondary fermentation in a cold chamber at 40°C in l5days. The wine contained 18.67mg/100ml of vitamin C, 29.52/mg/l00rnl of carotene, 184.83/mg/100ml of K, 328.82/mg/100ml of Mg, 2.74/mg/l00ml of Fe, 1.25/ mg/100ml of Zn and 245.7/mg/mu of Na. The wine was also found to contain 1 .48% protein, 9.206% carbohydrate. 0.320% fat, 0.074% crude fibre and 77.28% moisture. The pH of the wine was 3.28, specific gravity 0.9340% sugar content 2.140, TTA 0.840 and TSS 4.700%. There were no bacteria and fungi preseilt in the wine after production. Sensory evaluation showed sample 101 and 102 in sample 101, the yellow mombin wine was found to contain 2.00 in taste indicating very much liked while in sample 102, Don Simon scored 1.00 in taste indicating extremely liked. Sample 101 scored 3.00 in colour being moderately liked while sample 102 scored 2.00. In conclusion, sensory evaluation showed that the wine measured favourably with commercial Don Simon which was used as control. There occurred no significant differences during T-test at 0.05 confidence level..