Vol. 11, Issue 10 (2022)

Mixed fruit wine (Aegle marmelos and Phoenix dactylifer) was produced using Saccharomyces cerevisiae. Fermentation of the fruits lasted for 21 days respectively, during which aliquot samples analysis of pH, titrable acidity, specific gravity, total soluble solids, vitamin C and reducing sugar were carried out using standard procedures. Specific gravity of the wine was observed to reduce significantly (0.44 mg/ml) as the fermentation progresses. The pH of the fruit must during the period of fermentation decreased to 4.1. During the fermentation period, reduced (TSS 4.3˚ Brix) and increased vitamin C content (49 µg/g) was observed. At the end of 21st day of fermentation, the alcohol content was observed to be 7.9% v/v. The titrable acidity of the wine was found to show steady trend (0.662 %) with time throughout the period of fermentation. Organoleptic analysis further showed significant acceptance of the wine by consumers. Hence, the present study exhibited that acceptable wine could be produced from mixed fruits of Aegle marmelos (bael) and Phoenix dactylifer (date).