STUDIES ON SOME OF THE WINE PROPERTIES PRODUCED FROM MIXED FRUIT JUICE OF MANGO (Mangifera indica Linn) AND PINEAPPLE (Ananas comosus)

Consumption of imported wines has been on the increase in Nigeria. This has further dwindled the foreign reserve. This necessitated this work to study some wine parameters of wine produced from mixed fruit juice of Mango and Pineapple. Wines are mostly produced from single fruit must. The wine produced from mixed fruit juices of Mango and Pineapple had a good quality. The total dissolved solid decreased with increase in days of fermentation from 6.7 O Brix to 4.7 O Brix. Likewise the pH from 5.8 to 3.3, specific gravity from 1.054 to 1.002 and sugar content from 69.5 g/l to 49.6 g/l. The titratable acidity increased with days of fermentation. The percentage alcohol was 6.2 % by the fifth day and 6.4 % after ageing for 60 days in a refrigerator. The wine had a blend of Mango and Pineapple fruits making it generally acceptable by its sensory evaluation, which was determined using 5-point Hedionic Scale.