Investigation of Wine Producing Potentials of Date and Watermelon Fruits

This study investigated the wine-producing potentials of date (Phoenix dactylifera) and watermelon (Citrullus lanatus) fruits using Saccharomyces cerevisiae var ellipsoideus. Fresh date and watermelon juices were extracted, with watermelon “must” fortified with sugar (250g) to match the natural sugar content of date “must”. Both “musts” were subjected to controlled fermentation, followed by physicochemical analysis including specific gravity, pH, sugar level (°Brix), and alcohol content. Sensory evaluation was also conducted using a 9-point hedonic scale. Results showed that date wine produced a slightly higher alcohol yield (9.21%v/v) than watermelon wine (8.93%v/v), due to its naturally higher sugar concentration. The wines exhibited stable pH levels (3.36–3.40), low residual sugars, and acceptable sensory attributes. The results of analysis after secondary fermentation showed that the wine samples had specific gravity (1.001 and 1.002)or, sugar (0.26 and 0.52)0Brix, pH (3.40 and 3.36), and %alcohol (9.21 and 8.93)v/v for the watermelon and date wine samples, respectively. Sensory evaluation (Table 4.6), analyzed using one-way ANOVA, revealed no statistically significant differences (p£0.05) in color, taste, mouthfeel, or general acceptability between the test wines and a commercial control. The study concluded that both date and watermelon fruits are suitable for quality wine production, offering a sustainable approach to fruit utilization and local value addition. These findings support the diversification of raw materials for wine making and provide opportunities for small-scale wine enterprises in tropical regions