STUDIES OF WINE PRODUCED FROM PINEAPPLE (ANANAS COMOSUS) USING SACCHAROMYCES CEREVISIAE FROM PALM WINE

ABSTRACT

Three (3) litres of pineapple must was inoculated with 15mls of palm wine suspension after appropriate pasteurization process (74oC for 15mins), the must was allowed to undergo primary fermentation for 14 days and further 7 days were allowed for the prevalence of secondary fermentation termed “aging”. The ratio of quantity of yeast to quantity of must was 5:1000 that is 15mls of yeast suspension was added to every 1 litre of must. A final alcohol content of 11.68% was produced in the process. The brix, TSS, SG, and the pH all decrease significantly during production process. However, the alcohol content, TTA increase as production progressed. These trends were also revealed by graphic plot of pH against fermentation time, percentage alcohol against fermentation time, TSS against fermentation time, % sugar against fermentation time, TTA against fermentation time. Statistical evaluation revealed that the wine appearance, aroma, clarity, flavor, mouth fill, taste and general acceptability, all scored on the average very much liked. An index represented by an integer 8. Frutella; a commercial sold table wine made from pineapple juice was used as control during experimentation.

TABLE OF CONTENTS

Title page ﾿ i

Declaration ﾿ ii

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of Content ﾿ vi

List of Figures ﾿ ix

List of Tables ﾿ x

List of Appendix ﾿ xi

Abstract ﾿ xii

CHAPTER ONE

1.0 ﾿ Introduction ﾿ 1

1.1 ﾿ Aim ﾿ 4

1.2 ﾿ Objectives of the Study ﾿ 4

CHAPTER TWO

2.0 ﾿ Literature Review ﾿ 5

2.1 ﾿ Wine ﾿ 5

2.2 ﾿ Pineapple ﾿ 8

2.3 History of Wine Making ﾿ 9

2.4 Wines of African Origin ﾿ 10

2.5 Classification of Wines ﾿ 12

2.6 Uses of Wine ﾿ 12

2.7 Wine Production ﾿ - ﾿ 13

2.7.1 Juice (‘Must’) Preparation ﾿ 14

2.7.2 Aging ﾿ 14

2.7.3 Clarification ﾿ 15

2.7.4 Packaging/Bottling ﾿ 15

2.8 Quality Evaluation Of Wine ﾿ 15

2.8.1Clarity/Appearance ﾿ 16

2.8.2 Odor/smell ﾿ 16

2.8.3 Taste ﾿ 16

2.8.4 Color ﾿ 17

2.9 ﾿ Nutritional Value of Pineapple ﾿ 17

2.10 ﾿ Uses as Food ﾿ 19

2.11 ﾿ Medicinal Value of Pineapple ﾿ 19

2.12 ﾿ Environment and Health Hazard of Pineapple ﾿ 23

CHAPTER THREE

Materials and Methods ﾿ 25

3.0 ﾿ Materials ﾿ 25

3.1 ﾿ Methods ﾿ 25

3.1.1 ﾿ Yeast Isolation from Palm Wine ﾿ 25

3.1.2 ﾿ Sub Culture and Pure Culture Build Up ﾿ 25

3.1.3 ﾿ Yeast Activation ﾿ 26

3.1.4 ﾿ Viability Test ﾿ 26 ﾿

3.1.5 ﾿ “Must” Preparation ﾿ 26 ﾿

3.1.6 ﾿ Juice (Must) Pasteurization ﾿ 26 ﾿

3.1.7 ﾿ Inoculation of Must ﾿ 27

3.1.8 ﾿ Fermentation ﾿ 27 ﾿

3.1.9 ﾿ Secondary Fermentation ﾿ 27

3.1.10 ﾿ Clearification and Bottling ﾿ 27

3.1.11 ﾿ Flow Chart for Pineapple Wine Production ﾿ 29

CHAPTER FOUR

4.0 ﾿ Results ﾿ 30

CHAPTER FIVE

5.0 ﾿ Discussion ﾿ 42

5.1 ﾿ Conclusion ﾿ 43

5.2 ﾿ Recommendation ﾿ 43

References ﾿ 44

Appendix 1 ﾿ 47

Appendix 2 ﾿ 48

Appendix 3 ﾿ 49