Physicochemical And Microbiological Changes Associated With Wine Production From Pineapple Using Palm Wine Yeast

ABSTRACTS

The physicochemical and microbiological changes associated with wine production with pineapple using palm wine yeast was studied. Pineapple juice was extracted and its sugar content was optimized before it was inoculated with yeast isolated from fresh palm wine and fermented for 11 days while the quality attributes and microbial biomass were determined every 48hours. The characteristics includes biomass build up, alcohol production, acidity levels, total solids, sugar content and specific gravity. Results obtained show that there was increase in the microbial biomass from 0.08g/L to 2.24g/L while alcohol production increased from 2.64 to 9.58%. The physiochemical properties also changed with fermentation time in which the pH decreased from 6.10 to 2.4 while titratable acidity increased from 0.33% to 2.39%. Sugar content decreased from 21.52% to 0.64% while total solid and specific gravity decreased from 18.82% to 6.37% and from 1.186 to 1.011 respectively. The temperature fluctuated between 30.00C and 32.00C. The fermentation dynamics was faster at the early days but slowed down after the 5th day. The observed changes in the physiochemical properties with fermentation time was attributed to the effect of the microbial activity during the fermentation while the increase in biomass was such as a proof that the yeast adapted well in the fermenting Must. 

TABLE OF CONTENTS

Title Page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of contents ﾿ v

Lists of Tables ﾿ vii

Abstract ﾿ viii

CHAPTER ONE

1.0 ﾿       Introduction  ﾿ 1

1.1 ﾿ Aim ﾿ 8 ﾿

1.2 ﾿ Objectives ﾿ 8

CHAPTER TWO

2.0 ﾿ Literature Review ﾿ 9

2.1 ﾿ Pineapple ﾿ 12

CHAPTER THREE

3.0 ﾿ Materials and Methods ﾿ 17

3.1 ﾿ Collection of Samples ﾿ 17

3.2 ﾿ Sample/Media Preparation ﾿ 17

3.2.1 ﾿ Preparation of Media for Yeast Isolation. ﾿ 17

3.2.2 ﾿ Isolation of Palm Wine Yeast ﾿ 18

3.3 ﾿ Characterization of Yeast Isolate ﾿ 18

3.4 ﾿ Preparation of Pineapple Must ﾿ 18

3.4.1 ﾿ Determination of Sugar Content of Juice ﾿ 19

3.4.2 ﾿ Optimization of Must ﾿ 20

3.5 ﾿ Preparation of Inoculum ﾿ 20

3.6 ﾿ Fermentation of Must ﾿ 20

3.7 ﾿ Determination of Physicochemical Properties ﾿ 21

3.7.1 ﾿ Determination of temperature ﾿ 21

3.7.2 ﾿ Determination of pH ﾿ 21

3.7.3. ﾿ Determination of T. T. A ﾿ 21

3.7.4 ﾿ Determination of total solids ﾿ 22

3.7.5 ﾿ Determination of specific gravity ﾿ 22

3.7.6 ﾿ Determination of alcohol ﾿ 23

3.7.7 ﾿ Determination of biomass ﾿ 23

3.7.8 ﾿ Sensory Evaluation ﾿ 24

3.8 ﾿ Statistical Analysis ﾿ 25

CHAPTER FOUR

4.0        Results ﾿ 26

CHAPTER FIVE

5.0 ﾿ Discussion, Conclusion and Recommendation ﾿ 37

5.1 ﾿ Discussion ﾿ 37

5.2 ﾿ Conclusion ﾿ 39

5.3 ﾿ Recommendations ﾿ 40

References ﾿ 41