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Background: Wine has always been linked in some way to the history of man, either because it is a beverage with its flavor and personality or because of the health benefits it brings. Wine when taken in a moderate amount, contributes to the health of the human organism, increasing the quality and the lifetime.
Aim: Fruits both in fresh as well as in processed form not only improve the quality of our diet but also provide essential ingredients like vitamins, minerals, carbohydrates, etc. Fruit wines are undistilled alcoholic beverages usually made from grapes or other fruits, which are nutritive, tastier, and mild stimulants. In the present study, an effort was made to prepare wine from watermelon.
Material and Methods: The wine is prepared using watermelon (Citrullus lanatus) using yeast and other additives and further quality estimation of the prepared wine was done using standard procedures.
Results: The wine produced from watermelon contains 12% v/v alcohol. The pH of wine is was 3.4 after wine production. This pH remained constant throughout the fermentation and inhibited the growth of unwanted microorganisms. The total acidity of the wine is 5.25gm/10ml and the total acidity of the wine is 5.25gm/10ml.
Conclusion: Sensory evaluation revealed that the wine prepared from watermelon has an acceptable aroma/flavor and taste. The fruit wine fermentation with characteristic ability to complete fermentation; is probably due to its high ethanol tolerance; hence, resulted in the production of generally acceptable flavor, taste, and coloured wine from watermelon.