CHAPTER ONE
1.0 INTRODUCTION
Wine can be defined as any products obtained from the alcoholic fermentation of juice of grape by yeast sacharomyces cerevisae, followed by subsequent aging process, fraizer and westhoft, (1978).
Amerine et al (1979), defined wine as mixture consisting of both organic and inorganic compounds. The amount of components found in wine is estimated at 400 Kunkee et al (1977), some of these compounds are esters, fuse oil, fixed acid, fartaric, malic and citric acid, sugar aldahydes, tanirs and pectins. The flavours developed during maturation are attributed to the presence of acid in the wine and also to the organoheptic quality of the wine without which the wine appear insipid. Another function of these acids is to inhibit the growth of contaminants Amerine et al, (1972).
Good quality wine depend to a large extent of the initial sugar, acid, water and other chemical content of the fruit to be used Stater (1972). Presently, wine is produced from different types of fruits such as tomato, cashew, pineapple, banana, grape and Paw-paw. In fact, any edible products