Red wine was produced from must formulated by mixing
10% (w/v) roselle calyces (Hibiscus sabdriffa var.
sabdariffa) Hot water extract with pawpaw juice at the rate
of 3:1. The must was formulated using a pure strain of
Sacchromyces cerevisiae isolated from palm wine,
propagated and pitched at a rate of 8% (v/v). The must
had a pH of 3.76 and a specific gravity of 22% (w/w) and
wasfermented at 15±2
oC for 14 daysfollowed by racking,
fining and ageing 5±2
oC for 30days. The wine had 10.5%
(v/v) alcohol, residual specific gravity of 5.10% byweight,
0.71% tartaric acid and a pHof 3.5. Thewine had a brilliant
red colour and blackcurrant like flavour. Sensory
evaluation results showed that the wine was significantly
(p< 0.05) comparable to some bottled imported red wines.
This was corroborated by 68% of assessed consumers
who indicated their willingness to buy the wine if it was
offered for sale.
Key Words Red wine, pawpaw, palm wine yeast, must,
roselle calyces extract.