ABSTRACT

Table wine was produced from Bush Mango (Irvingia garbonensis), using saccharomyces cerevisae isolated from palm wine and a commercial yeast (saccharomyces bayanus). Proximate analysis of the pulp showed that moisture content was 80.8%; protein, 4.3%; fat, 1.5%; fibre, 2.9%; and carbohydrate

89.8%; with energy value of 12.66J/g. Fermention by S. Cerevisae yielded 7.9% ethanol while S.bayanus yielded 10.2% ethanol. Total acidity (in mg tartaric acid) was 13.5mg, for S. Cerevisae and 3 1.5mg for the S. Bayanus wine . The PH of the fermenting wort decreased in both cases between day 1 and day 7 from pH 5.5 to pH 5.0 and pH 5.3 to pH 4.8 for the S. Cerevisae and S. Bayanus respectively.

Total solids decreased from 51.2% (mass/vol.) on the initiation of fermentation to 16.1% on day 7 for S.

Cerevisae fermented and for S. Bayanus wine from 36.5% to 8.8%. Methanol was found only in trace amounts in the two wines. There was an increase in calcium and phosphorus contents of the wines.