PRODUCTION AND ANALYSIS ATTRIBUTES OF VEGETABLE WINES (RED WINE) (USING HIBISCUS SABDARIFFA (ZOBO FLOWER) AND SOURSOP FRUIT JUICE AS A RAW MATERIALS

This research is aimed at producing red wine using Zobo (Hibiscus Sabdariffa) Flower and soursop extract as raw material. The extracted juice of Soursop Juice and the Zobo Flower extract were fermented for four days using a yeast (Sacharomyces Cervisiae) to improve the quality of the fermentation. The Zobo extract were obtained by boiling the zobo flower with water in different proportions. The alcohol content of the wine after four days of fermentation is 4.56 alc vol, the PH level is 3.33, the soluble solid is 10.1 and the specific gravity is 1. When compared the attribute of the wine with other wine, it can be interred that Hibiscus Sabdariffa and Soursop is a good vegetable for producing red wine. Red wine has more health benefits than any other kind of wine becât of its antioxidant contents. The cost of red wine in Nigeria is extremely very high and local, production of the commodity would help to conserve the hug foreign, exchange spent an imported product.