The fruit of Averrhoa Carambola L., is an attractive tropical fruit of the Oxalidaceae family. As most of the Carambola crops
are consumed fresh, very few carambolas are processed. The physico-chemical characteristics of carambola fruit juice from
unripened and ripened fruits were determined to assess the suitability of the fruit as raw material for wine production. The
juice was analysed to determine pH, moisture content, total solids, the types of sugars, total sugars and vitamin C content.
The fruit had a characteristic soft, fragile and thin skin, relatively few seeds and high water content (88.6% – 91.7%) which
made its processing into a fruit juice fairly simple and easy. The analysis of the sugars showed sucrose as the predominant
sugar present in both ripened and unripened fruit juice. Vitamin C content was substantially high (28- 40gm %). The total
sugar content and pH were very low. Wine was produced from the ripened and unripened carambola fruit juice.The results
indicated that sugar and yeast starter culture helped in increasing the alcohol content. Though sensory evaluation rated the
Carambola wine quite acceptable as an alcoholic beverage, significant differences exist between the Carambola wine and the
commercial grape wine particularly in taste and flavour.