Physicochemical Determination And Sensory Evaluation Of Wine Produced From Selected Tropical Fruits

F. C. Akharaiyi and F. O. Omoya

Microbiology Department, Federal University of Technology, P.M.B. 704 Akure (Nigeria)

ABSTRACT: The fruit wines were produced in duplicates using mixed and monoculture fermentation techniques. At every 24 hours during fermentation, some quantities of the fermenting wines were withdrawn for physicochemical determination. In the fermenting media, a general decrease in the pH value was observed along days of fermentation and was higher in the monoculture media. Alcohol content % (vol/vol) was also higher in the monoculture media. The total titratable acidity (TTA) increased in the fermenting wine media. The sensory evaluation of the finished wines showed significant differences (p £ 0.05) in colour, taste, aroma and overall acceptability. The watermelon - pineapple wines of both mixed and monoculture fermented were the most favoured in colour, taste, aroma and overall acceptability followed by watermelon - banana and was least in watermelon wine.

KEYWORDS:

Physicochemical determination; sensory evaluation; wine; tropical fruits

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