Ifeoma MBAEYİ-NWAOHA, Deborah Chinwendu OFOEGBU

Sensory profıle and physıcochemıcal composıtıon of premıxed and postmıxed fruıt wıne from blends of pıneapple and watermelon juıce

Wines are mostly produced from grapes that are not grown in Nigeria, hence the need for alternative use of fruits for wine production. Tropical fruits have high perishability, thus, the production of wine from common fruits could help reduce the level of post-harvest losses and increase the variety of wine. The wine samples were produced from juices that were blended before and after fermentation known as premixed; coded as PWp and post mixed; coded as PWs at the ratio of pineapple to watermelon as follows 90:10, 80:20, 70:30, 60:40, and 50:50, and fermented for 7 days at 28 ±2 oC and aged for two weeks, bottled and corked. Physicochemical analysis and sensory evaluation were carried and experimental design used was a split plot in Completely Randomized Design and data obtained were statistically analyzed. pH of both premixed and post mixed wine decreased as total acidity increased which may be due to yeast metabolism. Total soluble solid decreased in premixed wine due to the level of water melon added to pineapple wine increased; while increase in post mixed wine increased as level of watermelon added to the pineapple wine increased. Moisture content of the wines reduced. There was increase in alcohol content of premixed and post mixed wine. Post mixed wines were preferred and had higher scores in terms of taste, mouth feel and overall acceptability. Blending of pineapple and watermelon after fermentation in the ratio of 80:20 was the best in physicochemical examination.

Keywords:

Tropical fruit, Total Acidity, Total soluble solid Fermentation, Alcohol content,

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