ABSTRACT
This study is aimed at producing fruit wine from watermelon, apple, banana, and avocado using Saccharomyces cerevisiae. Fresh matured ripe banana (Musa acuminata), watermelon (Citrullus vulgaris L.), apple (Malus domestica), and avocado (Persea americana) were purchased from Oba market in Oredo Local Government Area, Edo State, Nigeria. Fresh palm wine was obtained from Palm tree in Aruogba Community, in Oredo local government area, Edo State. Isolation and identification of yeast from palm wine was done using microbiological techniques following standard procedure. Identified Saccharomyces cerevisiae was multiplied on PDA and incubated for 48–72 hours. The sediments were used for must fermentation. A yeast starter culture was prepared, and primary fermentation was initiated. The wine was stirred every 12 hours, then racked into secondary fermentation for 21 days. After secondary fermentation, the wine was clarified using bentonite as a clarifying agent. Proximate and physicochemical analyses were carried out using standard procedures. The result of this study revealed that the highest bacterial count was found in Palm Wine 1 with 2.0 x 101 cfu/ml, followed by Palm Wine 2 with 1.2 x 101 cfu/ml. The total bacterial count from the fruit blend was highest in Fruit blend 1, Fruit blend 2, and Fruit blend 3 with 2.0 × 103 cfu/ml, while no growth was observed in Fruit blend 4. The moisture content of selected fruit and mixed fruit wines was 66.10 %, 67.21 %, 84.20 %, and 95.11 %, respectively. Watermelon had the highest moisture content, followed by banana. The ash content ranged from 0.18–0.65 %, with avocado having the highest content. The fat and lipid content ranged from 0.13 4.17 %, with mixed fruit having 1.01 %. The protein content in bananas was the highest, while the protein content in wine was 4.78 %. The nutrient composition of selected fruits and mixed fruit wines was analysed, with an increased concentration of sodium, potassium, zinc, manganese, and iron. At the end of the study, it was evident that mixed fruit wine has a higher flavour score of 100% due to the specific fruit mix used. Wine 3 was preferred by most respondents, providing an enjoyable sensory experience. Further exploration and research could identify specific fruits and proportions for targeted production methods, potentially leading to more favourable results. xi
