摘要：Country-wine was made from dried Eembe fruit purchased from Katima Mulilo open market using commercial wine yeast. The fruit produced a wine with 8.6% alcohol content when no sugar was added. Fermentation to produce the wine was carried out at 22ºC. The clarity, aroma, colour and acceptability of the wine was aided by the addition of sulphur dioxide. The addition of sugar to the must produced from the dried fruit increased the alcohol content of the wine and all the batches produced dry wine. The Journal of Food Technology in Africa Volume 6 No.3, 2001, pp. 83-86
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