Abstract
Sugarcane juice which contains high quantity of sugar was used as raw material and an attempt was made to prepare sugarcane wine. Varying concentrations of baker‟s yeast (Saccharomyces cereviseae)(1) was used to determine the optimum concentration of yeast for the production of good quality sugarcane wine. The total acidity, pH, total sugars and brix tests for the juice were determined. The fermentation was carried out at 22℃ after the juice was inoculated with a suspension of yeast. The samples were then subjected to sensory analysis to determine the most preferred wine. It was found out that wine made by addition with citric acid was significantly preferred.
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