By: Idise Okiemute Emmanuel* and Ofiyai Odoyo
Abstract: Wine was produced from pawpaw (Carica papaya) at a ratio of 1:4 for pawpaw must: water in fermentation vessels A to D. Fermentation vessel A pawpaw must contained natural yeast and water; B contained natural yeast from pawpaw and sugar solution; C contained natural yeast, activated baker’s yeast and sugar solution; and D (control) contained sugar solution and Baker’s yeast. Pawpaw wines produced had average values of 3.84, 29.6, 0.628, 0.9950, 0.464, 1.348, 6.66 and 0.54; 3.76, 29.6, 0.631, 1.0036, 0.623, 1.358, 6…
Keywords: Pawpaw; flora; fermentation; sugar; wine; flavor; yeast.
AJMR 2011, 10(1), 1-6;