ABSTRACT

Wine is an alcoholic beverage made from grapes, generally vitis vinefera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide. Some fresh fruits, such as grape, orange, banana, apple, watermelon, cucumber, pineapple etc. had been used for wine production. In this study, Ugiri (Irvingia gabonesis) and Roselle (Hibiscus Sabdariffa) were used for table wine production. Fresh Ugiri fruit were processed and sieved with Muslin cloth. Dried Roselle were washed, soaked in hot water and sieved with muslin cloth. The Ugiri and Roselle juice were mixed to obtain the must. The must was inoculated with the pure culture of strain of saccharomyces cerevisiae sourced from a stock culture isolated from fresh fermented palm wine. Sodium metabisulphite was also added into the must. The solution was allowed to ferment and during which some parameters such as pH, reducing sugar, specific gravity, titrable acidity and alcohol content determination were carefully carried out. The pH of wine ranged from 5.8 to 3.5, the specific gravity of the wine ranged from 0.63 to 0.40 kg/m3. Alcohol content of the fermented wine ranges from 0.33 to 0.74 kg/100ml and the reducing sugar of the fruit wine is from 0.67 to 0.38. The fermentation of Ugiri and Roswell must using Saccharomyces cerevisiae led to the successful production of wine.