Production And Evaluation Of Various Fruit 'Wines Using Variant Yeast Strains

ABSTRACT

Table wines were produced with four different fruits (passion fruit. watermelon, Asian plum and pineapple) using five different yeast strains namely Saccharomyces cerevisiae (bakers yeast) and four other yeast isolates from palm wine identified as Scrccaroinices ercrisitw. Schizosaccharomyces ociuporous, Pichia and Sacc/zuinnvccs paracloxus. After a I 2th day primary fermentation and subsequent secondary fermentation, wines with alcohol content ranging from 1 O% to I were obtained. Sensory evaluation of the wines showed that watermelon \Vjfle fermented with Saccharomycesparadoxus had the best acceptability closely followed by pineapple and passion fruit wines. Asian plum fruit fermented with bakers yeast (Saccharomyces cerevisiae) was the least acceptable. Number of days to fermentation, fruit type and interaction effect influenced wine quality and significant variations at P<O.O5 were observed on these sources of variation.