Abstract:
The aim of this study was to determine the effects of temperature and yeast concentration on the
fermentation kinetics and chemical properties of Apple mango fruit wine through process
optimization. The physicochemical properties of Apple mango variety were determined for its
suitability to produce wine. The fermentation conditions were optimized by varying temperature at
20°C, 25°C, 30°C and 35°C and the yeast concentration at 0.0065%, 0.01%, 0.05% and 0.1%. The
increase in temperature and yeast concentration increased the fermentation kinetics significantly
(p<0.05). However, at high temperature (35°C) and yeast concentration (0.1%) the sugars were not
completely utilized during fermentation. At low temperature of 25°C, the alcohol yield was highest
(9.44%) relative to high temperature of 35°C that gave the lowest yield (6.93%). Yeast concentration
of 0.05% and fermentation temperature of 25°C gave the optimal characteristics for Apple mango
wine using wine yeast (Saccharomyces cerevisae).
