Production And Evaluation Of Various Fruit Wine Using Some Ascoporogenous Yeast Strains

ABSTRACT

Various fruit wines were produced using some Ascoporogenous yeast strains such as Sacccharomyces spp, Endomycopsis spp and Pichia spp, isolated from palmwine were investigated. The wines were compared to commercial wine which was purchased and used as a reference sample. An analysis of the proximate composition of the fruit was carried out and some parameters associated with the fermentation process of the must were determined. The proximate results, showed that Cola lepidota was significantly higher in moisture and crude fiber content than Cola pachycarpa. Sensory evaluation conducted on the wine using twenty panelists revealed that sample YOH (wine from Cola pachycarpa fermented with Endomycopsis spp) was preferred most based on general acceptability.