ABSTRACT

This project covers the studies in the production of wine from the Musa species (pntain, banana and cooking banana) Bakers yeast was used (Saccharomvces cerevisiae) for the three samples. Three samples of wine were produced using the conventional wine making process, must preparation, primary and secondary fermentation, filtration , chill proofing pasteurization and bottling. Proximate analysis were carried out on the pulp of the Musa species. Specific gravity, pH, titrable acidity, Brix, ash content, alcoholic content and microbial analysis were monitored during production process. The final products were found to have acceptable chemical qualities with alcoholic content, Brix, ash content, and titrable acidity ranging from (9.96-11.25) (8.00-8.15), (0.31- 0.38), and (1.00-1.108) respectively. Micro-organisms isolated from the must include staphlococcus aureurs and staphiococcus faecalis. Sensory evaluation indicates that there is significant difference in taste and colour (p<O.05) and the samples were generally acceptable (pczO.05) showing that the production of wine from Musa species (Banana, Plantain and cooking banana) is feasible.

TABLE OF CONTENTS

Title page

Certification

Acknowledgement

Dedication

List of Figures

List of Tables

Table of Contents

Abstract

CHAPTER ONE

1.0 Introduction .. 1

1.1 Naming of Wine 3

1.2 Must Species 4

1.3 Objective 5

1.4 Justification 5

CHAPTER TWO

2.0 Literature Review 7

2.1 Wine .. 7

2.2 Preparation of Juice/Must .. 8

2.3 Fermentation of Must.. 9

2.4 Ageing 12

Page

2.5 Finished wine & other properties of wine 13

2.6 ,Organoleptic properties 16

2.7 Microbial Floral of Juice 18

CHAPTER THREE

3.0 Materials and Methods 20

3.1 Collection of Fruits 20

3.2 Proximate Analysis 20

3.3 Production of Must .. 26

3.4 Fortification of Must. 27

3.5 Enrichment of Must .. 27

3.6 Sterilization of Must .. 27

3.7 Yeast Viability 28

3.8. Inoculation of Must .. 28

3.9 Primary Fermentation 28

3.10 Secondary Fermentation 29

3.11 Ageing .. 29

3.12 Chill Proofing.. 29

3.13 Pasteurization and Bottling 29

3.14 Analysis of the unsterilized and fermenting Must 30

Page

3.15 Microbial Isolation 32

3.16 Enumeration of Yeast 32

3.17 Organoleptic Evaluation 32

3.18. Samples of Wine Produced 33

CHAPTER FOUR

4.0 Results and Discussion 35

CHAPTER FIVE

5.0 Conclusion. 45

Reference 46

Appendix