ARTICLE ON WINE PRODUCTION FROM DIFFERENT FRUITS

Wine is an alcoholic beverage made from fermented grapes or other fruits. Many tropical fruits such as mango, jackfruit, litch i, banana and cashew apple have been shown to be suitable for fermentation, mainly because of their appropriate taste, flavour, availability, high sugar and water content and overall chemical composition (Muniz et al. 2008). The natural chemical balance of these fruits lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugars in the fruits and converts them into alcohol. Study was conducted to produce red wine without using any sugar and making u se of the kitchen yeast strain i.e saccharomyces cereisiae and was tested for the different physical and chemical characteristics of the wine such as acidity ,sugar content and other quantitative and qualitative tests. The wine was produced in simple lab c onditions and using simple lab utensils and instruments so this techniques may very well reduce the overall cost of wine production. The production and tests were conducted in small scale but this technique can be converted to large scale with few changes.