Red wine was produced from must formulated by mixing 10% (w/v) roselle calyces ( Hibiscus sabdriffa var
) Hot water extract with pawpaw juice at the rate of 3:1. The must was formulated using a pure strain of Sacchromyces cerevisiae
isolated from palm wine, propagated and pitched at a rate of 8% (v/v). The must had a pH of 3.76 and a specific gravity of 22% (w/w) and was fermented at 15±2°C for 14 days followed by racking, fining and ageing 5± 2°C for 30days. The wine had 10.5% (v/v) alcohol, residual specific gravity of 5.10% by weight, 0.71% tartaric acid and a pH of 3.5. The wine had a brilliant
red colour and blackcurrant like flavour. Sensory evaluation results showed that the wine was significantly
(p< 0.05) comparable to some bottled imported red wines. This was corroborated by 68% of assessed consumers
who indicated their willingness to buy the wine if it was offered for sale.