ABSTRACT

In this work, Fermentation dynamics of wine production from coconut using Saccharomyces cerevisiae  was allowed to ferment for 11days and the analysis were obtained. Analysis of the coconut juice shows that it contained 2.8 pH, 1.37% Titratable acidity, 6.98% Total solid,  specific gravity of 0.94%, 2.1% sugar and 10.66% v/v alcohol. The properties listed above are investigated during the fermentation period which denotes the changes that occur at each particular day of fermentation starting from day zero .The wine produced was evaluated based on Appearance, taste, flavor and general acceptability. Sensory evaluation shows that coconut juice fermented with Saccharomyces cerevisiae produced wine that was accceptable. This work shows that coconut juice is a suitable substrate,which can be transformed into a good quality wine using commercial starter culture Saccharomyces cerevisiae.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of contents v

List of tables vii

List of figures viii

Abstract ix

CHAPTER ONE

1.0 Introduction 1

1.2 Aim and Objectives 4

CHAPTER TWO

2.0 LITERATURE REVIEW 5

2.1 Wine Acids 5

2.2 Sugar and Wine 6

2.3 Wine and metabisulphate 7

2.4 The Biochemistry  of the Conversion of Fermented Fruits to Wine 7

2.4.1 Coconut Fruit 8

2.4.2 Comparison of Coconut Wine with other Wines    9

2.4.3 Microbiology of Coconut Wine 10

2.4.4 Nutritional Value of Coconut Wine 11

2.5 Yeasts 12

2.5.1 Genomic Characteristics of Wine Yeast 13

2.5.2 Ecology of Wine Yeasts 14

2.5.3 Targets for Selection and Improvement of Wine Yeasts 15

CHAPTER THREE

3.0 MATERIALS AND METHODS 17

3.1 Source of Materials 17

3.2 Sample Preparation and Juice Extraction 17

3.3 Preparation of Media 17

 3.3.1 Preparation of Sabouraud Dextrose Agar 17

3.3.2 Preparation of Broth for Starter Culture 18

3.3.3 Test for Media Sterility 18

3.4 Confirmation of Identity of Saccharomyces cerevisiae 18

3.4.1 Characterization and Identification 19

 3.5 Production of Coconut Wine 19

3.5.1 Preparation of Starter  Culture 19

 3.5.2 Inoculation of “Must” (Pitching) 19

3.5.3 Production Flow Chat 20

3.6.0 Methods of Analysis 21

 3.6.1 Determination of pH 21

3.6.2 Determination of Total Solids 21

3.6.3 Determination of Total Titratable Acidity 21

3.6.4 Determination of Specific Gravity 22

3.6.5 Determination of Ash Content 23

3.6.6 Determination of Sugar Content 23

3.6.7 Determination of Alcohol Content 24

3.6.8 Sensory Evaluation 24

3.7 Statistical Analysis 25

CHAPTER FOUR

4.0 RESULTS 26

CHAPTER FIVE

5.1 Discussion  36

5.2 Conclusion 37

5.3 Recommendation 37

References