ABSTRACT

Table wines were produced from different citrus fruits (Orange, Grape,

Lemon) using two different yeast strains namely Saccharomyces cerevisiae

(baker's yeast) and another strain isolated from palm-wine identified as

Saccharomyces cerevisiae. After a 7days primary fermentation and

subsequent l4days of secondary fermentation, wines with alcohol content

ranging from 9.00-10.07% were obtained. Sensory evaluation of the wines

showed that grape wine fermented with Saccharomyces cerevisiae (isolated

from palmwine) had the best acceptability closely followed Orange, Lemon.

Lime fermented with bakers yeast (Saccharomyces cerevisiae) was the least

acceptable. Number of days of fermentation, fruit type and interaction effect

influenced wine quality;From the physico-chemical analyses of the wine,the

result showed that the grape wines have the highest sugar content of 9.5 0-

9.70Brix than the rest.Orange wines have the highest alcoholic content of

9.35-10 .00%.orange wines has the highest pH(3 .35 )and titratable acidity

(0.60-1.69).therefore ,this work showed that Orange,Grape, and Lemon

juice cn be used to produce wines that are acceptable using Saccharomyces

cerevisiae (bakers yeast) and Saccharomyces cerevisiae (isolated from palm

wine).and that good wine is produced from citrus species instead of relying

on imported wines.