The production and characterization of wine from a blend of five fruit extracts were carried out in this study. Physico-chemical parameters studied include total, fixed / volatile acidities, specific gravity and total dissolved solids. Acceptability of the wine was determined by organoleptic evaluation. Biological studies to evaluate the safety of the wine were also carried out on seventy male and female albino Wistar rats. The rats were randomly divided on the basis of body weight into seven study groups of ten animals per group (n=10). Group i served as the normal control and received normal diet and distilled water, group ii received low dose of the multi-fruit wine with additives (MFWA), group iii, MFWA given at high dose, group iv, multifruit wine-plain (MFWP) in low dose, group v, MFWP in high dose, group vi, standard 1 (red wine) and group vii, standard 2 (cashew wine) were all administered. The standards were administered in low doses only. Weight changes were monitored and recorded. At the expiration of the administration which lasted for 2 weeks, the animals were sacrificed and liver sample obtained for hepatic superoxide dismutase (SOD) antioxidant enzyme assay. Results of the investigation identified glycosides, reducing compounds and polyphenols in all the wine samples, with tannins present in the mixed fruit wine sample but not in the standard wines. Organoleptic and physico-chemical attributes of the wines compared well with those of the standard. There was significant (p<0.05) increase in SOD activity of the liver tissue of experimental animals upon administration of the mixed fruit wine indicating reduced free radical activity hence the wine is safe for human consumption.
