Description
ABSTRACT
Juice was extracted from banana Musa sapientum pulp with the addition of lemon juice and was inoculated with Bakers yeast Saccharomyces cerevisiae and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9×107 cfu/ml at 0hr, 5.1×107 at the 48hr and 4.8×107 cfu/ml at 168hr. The pH of the Banana wine produced at the end of fermentation decreased 2.85 while the titrable acidity of the Banana wine produced increased. The total dissolved solids, total suspended solids decreased with increasing length of fermentation of juice. The alcohol content of the wine increased with 14. The result obtained from the sensory evaluation by ten panelist shows overall acceptance of the wine produced.
CHAPTER ONE
INTRODUCTION
Wine is a product of alcoholic fermentation by yeast of the juice of ripe grapes or any fruit with a good proportion of sugar Brook and Madigan, 2003; Okafor, 2007. Wine is one of the most recognizable high value added products from fruits. It can also be used as a substrate for the manufacture of vinegar, a byproduct of wine manufacture.
TABLE OF CONTENT
Title page
Dedication
Certification
Acknowledgement
Abstract
List of Tables
List of Figures
Table of Content
CHAPTER ONE
1.0 Introduction
1.1 Objective of the Study
CHAPTER TWO
2.0 Literature Review
2.1 History of Wine making
2.2 Wines of African Origin
2.3 Classification of Wine
2.4 Uses of Wine
2.5 Banana Fruit
2.6 Wine Production
2.6.1 Juice must Preparation
2.6.2 Fermentation
2.6.3 Aging
2.6.4 Clarification
2.6.5 Packaging/Bottling
2.7 Quality Evaluation of Wine
2.7.1 Clarity/Appearance
2.7.2 Odor/Smell
2.7.3 Taste
2.7.4 Color
CHAPTER THREE
3.0 Materials and Methods
3.1 Materials
3.2 Methods
3.2.1 Preparation of Juice
3.2.2 Banana Wine Fermentation
3.2.3 Analytical Assay
3.2.3.1 pH Determination
3.2.3.2 Specific Gravity
3.2.3.3 Total Dissolved Solids
3.2.3.4 Total Suspended Solids
3.2.3.5 Titrable Acidity
3.2.3.6 Alcohol Content
3.2.4 Sensory Evaluation
CHAPTER FOUR
4.0 Results
CHAPTER FIVE
5.0 Discussion, Recommendation, Conclusion.
References
Appendix
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