Production And Evaluation Of Watermelon, Pineapple, And Cucumber Fruit Wine Samples.

ABSTRACT

 Fruit wine samples were produced from watermelon, pineapple and cucumber using Saccharomyces cerevisiae. Proximate composition of the fruits, microbial load and physicochemical parameters of the juice and wine were investigated. Results indicated that the fruits were poor sources of protein, fat and crude fibre. The protein content of watermelon, pineapple, cucumber, watermelon/cucumber, watermelon/pineapple 'must' were 0.71%, 0.80%, 0.93% and 0.45% while ash content were 0.65%, 1.78%, 1.25%, 0.83% and 1.19% respectively. All the fruits samples demonstrated high moisture, carbohydrates and dry matter content which range between 85.75-90.46%, 7.12-9.91% and 9.53-14.25% respectively. The juice samples exhibited 0~ alcohol content with fixed acidity, volatile acidity and treatable acidity ranging between 0.08%-0.10%, 0.28-0.33% and 0.37-0.43%. Treatable acidity increased with decreased in pH. Pineapple juice had the highest alcohol content on the 7t day with pineapple wine having the highest value (7.6 1%). The specific gravity and total solid of the wine samples ranges from 0.96-1.01% and 3.02-10.82% respectively. Cucumber/watermelon wine had the highest vit.0 content (54.32mg/bOg sample) on the 9th day of fermentation.