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
LIST OF FIGURES
Figure Title Page
3.1: Flow
chart for pineapple wine production 29
4.1:
Fermentation time (in
days) against pH 32
4.2:
Fermentation time (in
days) against TTA (%) 33
4.3:
Fermentation time (in
days) against SG 34
4.4:
Fermentation time (in
days) against Brix Content 35
4.5:
Fermentation time (in
days) against TSS 36
4.6:
Fermentation time (in
days) against TSS 37
LIST OF TABLES
Table Title Page
4.1: Production of Table Wine
Using Pineapple Juice
Physiochemical
Analysis Data 31
4.2 Sample 200 38
4.3 Anova 39
4.4 Sample 201 40
4.5 Anova 41
LIST
OF APPENDIX
Appendix Title Page
1: Least
significant different 47
2:
T Values 48
3:
Means
and standard deviation values of chemical 49
CHAPTER ONE
1.0
INTRODUCTION
The fermentation process is the
critical unit operation in the making if any wine and it can be done in two
stages; the primary and secondary fermentations.
In the primary stage, the contents of
the fermenter are mixed twice daily and aerated. This encourages the growth of
yeast and aid in the extraction of color for red wine. (Frazier and Westhoff,
1995).
During the primary fermentation, must
is fermented to ethanol, carbon dioxide, and flavor compound by the yeast added
(Kunkee and Amerine, 1970).
Later the mixing is discontinued to
encourage anaerobic conditions that are most favorable to alcohol production
(secondary fermentation). It is very important that the temperature is
maintained within an optimal range that is between 24 and 27oC for
red wines during the active fermentation which takes about 3 to 5 days, and at
10 to 21oC for white wine and (active fermentation take 7 to 14
days). This temperatures mentioned above must be maintained to produce the best
aroma because excessively high temperature inhibits the wine yeast and permits
competing organisms, for example, Lactobacillus,
to grow and cause defects. Too low a temperature slows action of wine yeasts
and permits wild yeasts, lactic acid bacteria, and other organisms to grow.
(Frazier and Westoff, 1995).
Flavor development of the wine is due
to some flavours that come from the fruit and mostly comes from the yeast
action. The flavor is due to alcohol, esters, fatty acid and carbonyl compounds
but especially esters (Nmema, 2010).
During fermentation, there are a lot
of factors that affect process which require adequate attention and must
therefore be taken into consideration to improve the quality of the wine that
will be produced- the factors include:
1.
The
Yeast Strain:
Selection
of the starter culture of yeast (Saccharomyces
cerevisiae) to be used in the production of wine is very important and must
be carried out or done with all accuracy required. Pure culture of wine yeast (Saccharomyces cerevisiae) in the form of
packaged dry yeast or tube agar culture is now available for wine making (Mc
Gregor et al, 2003).
Thornton (1983) listed twelve
desirable characteristics of wine yeast
a) Efficient
conversion of the fruit sugar to alcohol
b) Rapid
initiation of fermentation (48 hours)
c) Sulfur
dioxide (S02) tolerance
d) Ability
to cause even fermentations
e) Ability
to ferment at low temperature
f) Ability
to ferment to dryness (alcohol tolerant)
g) Good
flocculation after fermentation to aid in removal.
h) Production
of a desirable bought
i) Low
foaming
j) Low
H2S or marcaptan fermentation
k) For
sensory quality of the wine, a relatively high glycerol production
l) Production
of a relatively low amount of higher alcohol
2.
Carbon
Sources:
The sugar in must is mainly 15-25%
fructose and glucose. These are excellent carbon sources for yeast growth.
Sugar content of the must above 25% solids retards fermentation due to osmotic
effect (Johnson and Peterson, 1974). Higher sugar content has been reported to
prolong the fermentation time with less alcoholic production (Amerine et al 1972). Yeast can also grow on a
variety of other carbon sources especially aerobically.
3.
Alcohol:
The yield of
alcohol varies with the yeast strain, composition of must, fermentation
temperature, amount of mixing through stirring and the design of the fermenter
particularly the surface area to volume ratio (Kunkee and Amerine, 1970).
4.
pH
and Acids:
The pH of the must is very important
in the fermentation process but little attention has been paid to the effects
of fixed organic acids on the alcoholic fermentation of the must. The juice
(must) have a pH of 3-4 due to tartaric acid, malic acid and small amount of
citric acid (Nmema, 2010).
If the pH of the must is lower than
3, fermentation is somehow reduced; yeasts however, are not quite sensitive to
the amount of fixed organic acids present in normal musts. These acids appear
to inhibit the growth of many undesirable bacteria in the finished wine. The
fatty acids that have inhibitory effects are fortunately very negligible in
normal fermentation.
5.
Carbon
dioxide:
Carbon dioxide content of 7.2
atmospheres essentially stops yeast growth and a higher CO2 pressure
up to 30 atmospheres is necessary to prevent alcoholic fermentation from
occurring (Amerine et al, 1972).
1.1 AIM
Wine
production from ananas comosus using saccharomyces cerevisiae.
1.2 OBJECTIVES
OF THE STUDY
1. To
ferment ananas comosus pulp to
alcohol (wine) using a saccharomyces cerevisiae
2. To
determine the varying physiochemical parameters during the fermentation period.
3. To
quantify the yeast bioactivity during fermentation period.
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