The juice from well-ripped pawpaw fruit (Carica papaya) and watermelon (Citrullus lanatus) were extracted, mixed and used to produce wine by fermentation using a yeast strain Saccharomyces cerevisiae isolated from a fermented local beverage drink “burukuutu”. The “must” and wine were analyzed daily during fermentation to determine the pH, specific gravity, titratable acidity and reducing sugar content. It was fermented at 30 for 12 days. The pH increased from 3•5 to 4•4, specific gravity decreased from 1•009 to 1•002%, reducing sugar content decreased from 0•11 to 0•00 g, while titratable acidity increased from 1•5 to 12•3% at the end of the fermentation. The alcoholic content of the wine increased to 3•96% after ageing while temperature was maintained at room temperature throughout the period of fermentation. The wine presented a brilliant yellow color with a slight sweet flavor. Sensory evaluation showed that the mixed juice of pawpaw and watermelon wine had slight potential when compared to other commercial samples (p < 0•05). These results showed that mixed juice of pawpaw and watermelon can be successfully used in the production of table wine. Using the yeast from a cheap local source makes the wine affordable and available. Also utilizing these fruits in wine production will help to reduce post harvest losses incurred on these fruits.
Wine, pawpaw, watermelon, fermentation, “burukutu” yeast strain, mixed fruit, fruit juice
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