Wine Making: Influence of pH on Physicochemical Parameters of Wine Must Produce from Hot Water Extract of Broom-cluster Fig (Ficus capensis) Leaf using Saccharomyces cerevisiae

The chemical and biological stability of wine are very dependent on pH value, hence winemakers believe that plays a critical role in fermentation final quality. This paper optimized assessed the influence different physicochemical parameters must prepared from hot water extract leaf Broom-cluster Fig (Ficus capensis) with Saccharomyces cerevisiae, ameliorating to 22 oBrix using table sugar adding potassium metabisulfite. Then was adjusted as required subjected pasteurization. inoculated yeast inoculum at 0.8g/ml. Soluble solid, alcohol, titratable acidity profile monitored daily. After optimization were analyzed. It shown increase decreased days progressed day 1-12 for 3 -3.5 4-4.5 respectively. Total soluble solid all samples. alcohol content increased gradually during fermentation. 4 had highest when compared 3.5 4.5. 4.5 lowest TSS content. study shows can be produced Ficus capensis fermented lower gave percentage alcohol. There is need optimize assess vegetable before