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What is Soursop and Pineapple Wine Production about?

This study investigates the production of table wine from mixed fruits of soursop and pineapple using yeast isolated from palm wine. The fermentation process resulted in an alcohol content of 4.6% after seven days, with a consistent decrease in pH and reducing sugar levels. The findings indicate that acceptable wine can be produced from these fruits, highlighting their nutritional composition and affordability.

Author

Okoro Flourish

Language

EN