PRODUCTION OF BANANA WINE USING PALM WINE YEASTS AND BAKER’S YEASTS

ABSTRACT

Wines were produced from banana fruits using Baker’s yeasts and Palm wine yeasts. After extraction, banana fruit juice was found to contain low sugar content 9.2%, addition of 68g of sugar was added to beef up the yeast activity up to 22.36%. Acidic pH 6.5 and titratable acidity of 0.18%. Both baker’s yeasts and palm wine yeasts were used to ferment the banana must with production of alcohol. The alcohol content of palm wine yeast increased from 1.02% on the first day to 13.83% v/v on the 9th day, while that of the beakers yeast increased from 0.82% to 11.90% v/v. Changes were observed in the physiochemical of the wines in which sugar content decreased from 22.36% ± 0.18 to 2.27%± 0.18 pH decreased from 6.8 to 3.8. Specific gravity was also decreased from 1.110g/cm3 to 1.01g/cm3 TTA increased with fermentation time from 0.23% ± 0.18 to 1.43% ± 0.02. Mean sensory score of the wine show acceptability level of 6.3 (Palmwine yeasts) and 6.2 (Bakers yeasts) at the 9 - point Hedonic scale. This was compared well with the 7.0 score of the commercial wine (pure heaven). Statistical analysis of tested parameters at 95% confidence level shows significantly differences. The chemical properties listed above were investigated during the fermentation period which causes the changes that occurred during the 0 – 9 days. Wine could thus be produced from banana for immediate consumption within 48hours. It was concluded that the production of wine from banana fruit fermentation was feasible and successful.

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgements ﾿ iv

Table of Contents ﾿ v

List of Tables ﾿ vii

List of Figures ﾿ viii

List of Plates ﾿ ix

Abstract ﾿ x

CHAPTER ONE

﾿   ﾿ Introduction ﾿ 1

1.1 ﾿ Aims and Objectives for the Study ﾿ 2

CHAPTER TWO

2.0  ﾿ Literature Review ﾿ 3

2.1 ﾿ Factors Affecting Banana Wine Fermentations ﾿ 5

2.2 ﾿ Microbiology of Banana Wine ﾿ 9

2.3 ﾿ The Biochemistry of the Conversion of Fermented Fruit to Wine ﾿ 9

CHAPTER THREE

3.0  ﾿ Materials and Methods ﾿ 11

3.1 ﾿ Sources of Materials ﾿ 11

3.2 ﾿ Methods ﾿ 11

3.2.1 ﾿ Media Preparation ﾿ 11

3.2.2 ﾿ Isolation of Yeast from Palm Wine ﾿ 12

3.2.3 ﾿ Preparation of Baker’s Yeast for Fermentation ﾿ 12

3.2.4 ﾿ Production of Wine with Banana ﾿ 12

3.2.4.1 Preparation of Palm Wine Yeast Broth Culture (48 hrs) ﾿ 12

3.2.4.2 Preparation of Banana Juice Must ﾿ 13

﾿ Methods of Analysis ﾿ 13

﾿ Determination of pH ﾿ 13

﾿ Determination of temperature ﾿ 14

﾿ Estimation of sugar ﾿ 14

﾿ Estimation of alcohol ﾿ 14

﾿ Determination of TTA ﾿ 14

﾿ Determination of specific gravity ﾿ 15 

﾿ Autoclaving of the wine ﾿ 15

﾿ Bottling ﾿ 15

﾿ Statistical Analysis ﾿ 16

CHAPTER FOUR

4.0    ﾿ Results ﾿ 17

CHAPTER FIVE

5.0    ﾿ Discussion, Conclusion and Recommendation ﾿ 25

5.1 ﾿ Discussion ﾿ 25

5.2 ﾿ Conclusion ﾿ 26

5.3 ﾿ Recommendation ﾿ 27

References

Appendix