Production And Evaluation Of Jackfruit And Pineapple Wines Using Saccharomyces Cereviseae From Palm Wine And Industrial Baker's Yeast

ABSTRACT

Table wines were produced from jackfruit and pineapple through the process of yeast fermentation and then aged and bottled. During the primary and secondary fermentation processes which lasted for 21 days, some vital parameters such as the acidity, pH, temperature, specific gravity, and alcohol contents were determined. Wines with alcohol contents ranging from 10-1 1% were obtained. Sensory evaluation of the wines showed that pineapple jiices fermented with industrial baker's yeast Saccharoinyces cerevlseae) had the best acceptability and was followed closely by jackfruit with baker's yeast (S. cereviseae) having no significant differences