African Journal of Health, Safety and Environment
PRODUCTION OF MIXED FRUIT WINES USING Saccharomyces cerevisiae ISOLATED FROM PALM WINE.
Postharvest losses and rapid nutrient degradation due to fruit spoilage necessitate alternative preservation methods. Wine production presents a viable approach to minimizing fruit waste while retaining essential nutrients. In this study, mixed fruit wines were produced from watermelon, banana and pineapple using Saccharomyces cerevisiae isolated from fresh palm wine as a starter culture. After secondary fermentation, the wines maintained an acidic pH range (2.29±0.1 to 3.25±0.2), a stable fermentation temperature …