ISSN: 0973-7510
E-ISSN: 2581-690X
Wine was produced from various selected fruits such as papaya, banana, tomatoes, pumpkin and beetroot using strains of Saccharomyces cerevisiae and subjected to physico-chemical analysis using standard analytical methods. The alcohol content after one month aging papaya wine was 11.13%, Banana wine was 11.20%, Tomato wine was 6.00%, Pumpkin wine was 4.57% and Beet root wine was 4.50%. The sensory evaluation was done using 8 judge panels after aging for 1 month. Observations were recorded for color, clarity, body & taste on a 5 point scale with 5 points for excellent quality & 1 point for bad quality. The papaya wine fetched an overall quality score of 4.5, followed by banana wine 3.80, Tomato wine 3.75, beet root wine 3.25 and pumpkin wine 3.00. When compared to papaya wine from other wine the papaya wine show good quality and alcohol content.
Fruits wine, Saccharomyces cerevisiae, Physico-chemical analysis, Sensory evaluation
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