Production of Wine From Mixed Fruits : Pineapple (Ananas comosus) and Orange (Citrus sinensis) Using Yeast Isolated From Palm Wine

This study was aimed at investigating the suitability of two fruits (Orange and Pineapple) as substrates for wine production and the efficiency of yeast isolated from palm wine for alcoholic fermentation of fruits. During fermentation aliquot samples were removed daily from the fermentation tank for analysis of pH, temperature, alcohol content and reducing sugars, using standard procedures. pH of the fruit “must”. During the period of fermentation ranged from 3.0 to 3.5. During the fermentation period consistent increase in alcohol content was observed with time. At the end of 21days fermentation, the concentration of alcohol in the fruit wine was observed to be 4.2%.The reducing sugar content of the wine was observed to be 0.082. This study revealed that acceptable wine could be produced from these fruit with yeast from palm wine