DOI: 10.17265/2159-5828/2019.06.002
View full text
David Barine Kiin-Kabari, Queen Igbo, Lucretia Ifeoma Barber

Abstract: The aim of this study was to produce and evaluate table wine from two different varieties of pawpaw (rose red and yellow pawpaw). The must was evaluated for physicochemical and microbiological changes during fermentation while the wine was analyzed for physicochemical characteristics, microbiological quality and sensory properties and compared with commercial grape wine. Specific gravity of the "must" during fermentation decreased from 1.059-0.995 for rose red pawpaw and 1.005-0.990 for yellow pawpaw. The suga…

expand abstract