Aims: The study compared the chemical composition, physicochemical and sensory properties of wines from baobab, pineapple and carrot tropical fruits.
Study Design: The baobab, pineapple and carrot fruits were purchased. Juices were extracted from the fruits, fermented and the qualities of the wines were determined.
Place and Duration of Study: The study was carried out in 2016 at Federal University Wukari, Nigeria.
Methodology: Juices were extracted from baobab, pineapple and carrot fruit pulps, ameliorated to 23°Brix with sucrose and seeded with 3% (v/v) Baker’s yeast (Saccharomyces cerevisae). The juices were fermented at 30°C for 21 days. Changes in pH, titratable acidity and soluble solids of the juices during fermentation were assessed.
Results: The pH, soluble solids and specific gravity of the juices decreased while titratable acidity increased with fermentation period. The pH values of the baobab, pineapple and carrot wines are 3.30, 3.52 and 4.4, respectively. The baobab, pineapple and carrot wines have titratable acidities of 0.06, 0.90 and 0.72%, respectively. The soluble solids vary from 3% in pineapple wine to 6°Brix in baobab wine. The volatile acidities of the wines range between 0.050 and 0.113%. The vitamin C contents of the baobab, pineapple and carrot wines are 285, 43.74 and 6.00 mg/100 g, respectively. The beta carotene contents of baobab, pineapple and carrot wines are 0.60, 6.40 and 1880 mg/100 g, respectively. The baobab, pineapple and carrot wines contain 11.0, 12.0 and 7.60% (v/v) alcohol, respectively. The pineapple wine is rated significantly higher (p<0.05) in all the sensory attributes than the baobab and carrot wines.
Conclusion: Baobab, pineapple and carrot and fruits have high potential for wine making. The wines produced from baobab, pineapple and carrot fruit juices. The wines contain high amount of vitamin C and beta carotene. The use of these tropical fruits would conserve foreign exchange expended on the importation of wine.