ABSTRACT

Pineapple wine was produced using saccharomyces cerevisiae gotten from palm wine. “Primary and secondary” fermentation of the pineapple juice lasted for 21days during which analysis of pH, temperature, specific gravity, titrable acidity, alcohol content, and reducing sugar was carried out under standard procedures. Specific gravity was observed to be reducing as the fermentation progresses. The pH of the pineapple must also reduce from 4.9-3.64. in the process of fermentation, consistent increase in alcohol content was observed with time. At the end of the fermentation, the alcohol content was observed with time. At the end of the fermentation, the alcohol content was observed to be 6%. The titrable acidity of observed to be steady during fermentation. This study shows that acceptable wine can be made from pineapple using saccharomyces cervisiae isolated from palm wine.