Abstract

• The vast majority of all wine found almost anywhere is fermented grape juice, but wine can technically be made from other fruits. In this research work, grape, pineapple, strawberry, and plum were selected for winemaking. They were purchased from Thirimingalar market. Fermentation was carried out at room temperature by using yeast (Saccharomyces Cerevisiae). Yield of alcohol was studied by varying the process condition such as sugar content, dosage of yeast and amount of water. Alcohol content, pH, acidity, sugar content, specific gravity and color of prepared wines were determined. The data obtained from the study suggested that the addition of 250g of sugar, 1.5g of yeast, and 900mL of water to 500g of grape is most suitable to obtain the highest yield of alcohol in the production of wine.