PRODUCTION OF WINE FROM RIPE PAWPAW FRUIT CARICA PAPAYA
ABSTRACT Wine can be produced from paw-paw carioca papaya. Ripe paw-paw were peeled, sliced and homogenized using a weaving blender to obtain 2.5 litres of paw-paw ‘MUST’ the fresh ‘must’ be added 0.49 litres of sodium metabisulphate to sterilize it, and get it ready for fermentation. Fermentation was started by inoculating the ‘must’ with 15-25 hours grown yeast + culture (starter culture and primary fermentation), which will last for days ...
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