Effect of Physico-Chemical Characteristics of Developed Mixed Fruits Wine during Fermentation Process

The mixture of fruits pulp containing low sugar and thus sugar level was adjust from 25 oBrix by using sugar solution. The pH level of mixture was adjusted at 4. The juice was yeast by Saccharomyces cerevisiae with 1%. The Specific gravity of mixed fruit wine showed an increasing trend for all the treatments with fermentation period up to 0, 10, 20 and 30 days. The TSS largely affects the various physic-chemical parameters of fermented wine. Sugar is the main substrate for fermentation of fruits juice into alcohol. The specific gravity of the wine was found to be decreased with increase in sugar percent. The highest value of alcohol content was found 17.43% (v/v) in T6 sample after last day of fermentation period with 1% of yeast concentration. It has been observed that the sample show the high alcoholic wine.