Production of Mixed Fruit Wine Using Saccharomyces cerevisiae from Palm Wine

This study aimed to produce mixed fruit wine from watermelon (Citrullus vulgaris L.), apple (Malus domes-
tica), banana (Musa acuminata), and avocado (Persea americana) using Saccharomyces cerevisiae isolated
from palm wine. Fruits were sourced from Oba Market, Edo State, Nigeria, and fresh palm wine was obtained
from Aruogba community for yeast isolation. Saccharomyces cerevisiae was identified, cultured on potato
dextrose agar (PDA), and used to initiate must fermentation with palm wine sediments. A yeast starter
culture was prepared, followed by primary fermentation and racking into secondary fermentation for 21 days.
Bentonite was used for clarification, and proximate and physicochemical analyses were performed. Results
indicated the highest heterotrophic fungi count (64 CFU/ml) in Palm Wine 3 and the lowest (12 CFU/ml) in
Palm Wine 2. The total heterotrophic bacterial count was highest in Fruit Blend 2 (40 CFU/ml) and lowest
in Fruit Blends 1, 3, and 4 (20 CFU/ml). Proximate analysis showed watermelon with the highest moisture
content (95.11%), avocado with the highest ash content (0.65%), and fat content ranging from 0.13–4.17%,
with mixed fruit wine at 1.01%. Protein content was highest in bananas, with mixed fruit wine recording
4.78%. Nutrient analysis revealed elevated levels of sodium, potassium, zinc, manganese, and iron in the
mixed fruit wine. Sensory evaluation indicated Wine 3 as the most preferred, achieving a 100% flavour score,
underscoring the influence of fruit combinations on acceptability. These findings suggest that mixed fruit
wine formulation can be optimized for enhanced sensory appeal and nutritional quality, with potential for
further research into specific fruit proportions to improve production outcomes.