IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF PURE SCIENCE AND TECHNOLOGY (RJPST )

E-ISSN 2579-0536
P-ISSN 2695-2696
VOL. 7 NO. 2 2024
DOI: https://doi.org/10.56201/rjpst.v7.no2.2024.pg10.18

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Production of Sweet Wine from Mixed Fruit Watermelon (Citruslluslanatus) and Pineapple (Ananascomosus L)

Mustapha, F.A., 1 Aisha, B.M., Ayegba, S.O., Abdullahi, M., Yusuf, S.K.,Musa, F., Egbi, T.K., Akoma, I.

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Abstract

Fruit wine are fermented alcoholic beverages made from a variety of base ingredients other than watermelon and pineapple, the may also have additional flavour. Mixed fruit wine are mine made from two or more different fruit, for example, watermelon and pineapple wine which is made from juice of watermelon and pineapple. The aim of this study is to have an in-depth knowledge on the production of wine from mixed fruit particularly on Watermelon and pineapple to determine the physicochemical and organoleptic properties of fermented wine. Sample analysis such as pH, Titratable acidity, colour, taste etc were carried out. The results obtain from physicochemical of the wine show the results of the day 1 and day 2 respectively, show the pH of 4.0 and 3.8. The organoleptic properties of the wine indicated about 12% of the participants reported an extremely likelihood of the wine and about 2% indicated for indifference. In conclusion the pH reported in this study is acceptable as it contribute to the shelf life of the wine.

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References:

Agbor, A. A., Ben, U. M., Ubana, E. M., Olayinka, J. C. and Okon, A. E. (2021). Production,
characterization and safety of wine obtained from a blend oftomato, almond, orange. lemon
and African star a

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