Authors : Guru Madhana Gopal K.; Vinoth Kumar M.; Mithun J.

Volume/Issue : Volume 11 - 2026, Issue 3 - March

Google Scholar : https://tinyurl.com/yjfp8v4y

Scribd : https://tinyurl.com/cyfny9xc

DOI : https://doi.org/10.38124/ijisrt/26mar672

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Abstract : This study aims to evaluate the oenological potential of grape (Vitis vinifera), papaya (Carica papaya), and strawberry (Fragaria × ananassa) for the production of fruit- based wines through controlled fermentation. Traditionally, grapes are the primary substrate for wine production. However, the use of alternative fruits can enhance flavor diversity and promote the utilization of locally available produce. The experimental procedure involved juice extraction, sugar concentration adjustment, and fermentation using Saccharomyces cerevisiae under regulated conditions. Post- fermentation, the wines were analyzed for physicochemical parameters such as pH, alcohol content, total soluble solids, and sensory characteristics. The results demonstrated that papaya and strawberry, either individually or in combination with grapes, are viable substrates for wine production, yielding distinct aromatic profiles and acceptable alcohol levels. This research underscores the potential of tropical fruits in expanding the diversity and commercial appeal of fruit wines.

Keywords : Fruit Wine, Grape (Vitis Vinifera), Papaya (Carica Papaya), and Strawberry (Fragaria ×Ananassa), Fermentation, Saccharomyces Cerevisiae, Tropical Fruits, Sensory Evalution, Alcohal Content

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