Proximate Composition of Banana and Pineapple Wine Fermented by Meyerozyma guilliermondii and Pichia guilliermondii

Wine is an alcoholic beverage produced from juices of a variety fruits by the fermentative action microorganisms. There quest for alternative sources must wine fermentation, however, proximate composition should be known to ascertain how nutritious it is. The study was thus aimed at determining wines fermented Meyerozyma guilliermondii and Pichia guilliermondii. Two isolates identified as strain 1621 PAX-PAT 18S were used fermentation substrates obtained mixture pineapple banana pulp. process 28 days, followed series racking, clarification, aging which 2 months. comprised two setups: one other 18S. monitored analysis ascertained. had moisture content 82.56 %, ash 1.41 fat 0.08 protein 1.43%, carbohydrate 9.77%. 79.51%, 1.19%, 0.15%, 0.49%, 10.49%. Although this not exhaustive, shows that with good nutritional can successfully using