Production And Evaluation Of Jackfruit And Pineapple Wines Using Saccharomyces Cereviseae From Palm Wine And Industrial Baker's Yeast
ABSTRACT
Table wines were produced from jackfruit and pineapple
through the process of yeast fermentation and then aged and bottled. During the
primary and secondary fermentation processes which lasted for 21 days, some
vital parameters such as the acidity, pH, temperature, specific gravity, and
alcohol contents were determined. Wines with alcohol contents ranging from 10-1
1% were obtained. Sensory evaluation of the wines showed that pineapple jiices
fermented with industrial baker's yeast Saccharoinyces cerevlseae) had the best
acceptability and was followed closely by jackfruit with baker's yeast (S.
cereviseae) having no significant differences
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UDENWOKE, C (2021). Production And Evaluation Of Jackfruit And Pineapple Wines Using Saccharomyces Cereviseae From Palm Wine And Industrial Baker's Yeast. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-jackfruit-and-pineapple-wines-using-saccharomyces-cereviseae-from-palm-wine-and-industrial-bakers-yeast-7-2
C, UDENWOKE. "Production And Evaluation Of Jackfruit And Pineapple Wines Using Saccharomyces Cereviseae From Palm Wine And Industrial Baker's Yeast" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 16 Nov. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-jackfruit-and-pineapple-wines-using-saccharomyces-cereviseae-from-palm-wine-and-industrial-bakers-yeast-7-2. Accessed 24 Nov. 2024.
C, UDENWOKE. "Production And Evaluation Of Jackfruit And Pineapple Wines Using Saccharomyces Cereviseae From Palm Wine And Industrial Baker's Yeast". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 16 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-jackfruit-and-pineapple-wines-using-saccharomyces-cereviseae-from-palm-wine-and-industrial-bakers-yeast-7-2 >.
C, UDENWOKE. "Production And Evaluation Of Jackfruit And Pineapple Wines Using Saccharomyces Cereviseae From Palm Wine And Industrial Baker's Yeast" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-jackfruit-and-pineapple-wines-using-saccharomyces-cereviseae-from-palm-wine-and-industrial-bakers-yeast-7-2