Production Of Wine From Mixed Fruit Juice Of Citrus Sinenis And Citrus Limon Using Palm Wine Yeast

ABSTRACT

This study was aimed at investigating the suitable of two fruits juices (orange and lemon) as a substrate for wire production the efficiency of the yeast Isolated from palm wine for alcohol 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 procedure. PH of the fruits “Must” during the period of fermentation from 4.854.4.20 – a reduction of 0.65 in PH value. The sugar content also reduced remarkable from 10% to9% -also a reduction of almost 1%. The total soluble solute (TSS) reduced from 15% to 14%, also a reduction of ﾿ 10%. The specific gravity reduced from 1.0482 to 0.940. However, the titratable acidity (TTA) and the alcoholic content were both increasing simultaneously. The final alcohol yield was found to be approximately as high as 12.11%. This showed higher alcohol content then the central which was 10.5%. Lemon /orange therefore yield higher alcohol content of the ton of 15% higher than the commercially market wine “VINO JOVEN” used as central. This fermentation of lemon orange juices provides another good raw material for winemaking.