This study was aimed at establishing the possibility of producing an acceptable wine from the mixture of pawpaw juice and coconut milk in the following proportions; 90:10, 80:20, 70:30, 60:40 and 50:50 respectively.
The process of washing, peeling, extraction of juice, amelioration, clarification, sulphiting, pitching, fermentation, clarification, bottling, pasteurization and ageing were applied. The resulting wine from each proportion was analyzed for some of their physico-chemical and sensory properties and compared with a reference available commercial wine i.e. Calypso wine. pH values were 3.50, 3.52, 3.55, 3.64, 3.66; titratable acidity 0.71%, 0.69%, 0.68%, 0.66%, 0.63%; specific gravity 0.9722, 0.9789, 0.9869, 0.9918, 0.9922; temperature 32.0^oC, 32.2^oC, 32.2^oC, 32.3^oC, 32.3^oC; brix 0.4^o, 0.3^o, 0.2^o, 0.1^o, 0.0^o  and alcohol 10%, 9%, 8%, 7%, 6% respectively.  With an increase in proportion of coconut milk, the results showed that the alcohol yield decreased from 10% at 90:10 of pawpaw juice and coconut milk blend to 6% at 50:50 proportions which is in trend with titratable acidity and brix but the pH, specific gravity and temperature increases respectively.

The sensory evaluation, which was carried out by trained panelists, showed that there was a significant difference at 5% confidence level and that the wine of 90:10 proportion of pawpaw juice and coconut milk blend scored favourably well with the comparative commercial wine.

This study has demonstrated that it is possible to produce wine from locally available fruit with good standard, high acceptability, and to promote their industrial utilization.