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
1.1
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
LIST OF TABLES
Table Title
Page
1:
Main Desirable Characteristics of Wine Yeast Fitness Traits 16
2: Changes in Quality Characteristics of
Fermenting Coconut Wine 27
with Saccharomyces
cerevisiae
3:
Quantitative Representation of the Panelist Score of Coconut Wine 29
LIST OF FIGURES
Figure Title Page
1: Changes
in pH of coconut wine 30
2:
Changes in Titratable acidity 31
3:
Changes
in Total solid of coconut wine 32
4:
Changes
in Specific gravity of coconut wine 33
5:
Changes
in % Sugar of Coconut wine 34
6:
Changes
in %alcohol (v/v) in coconut wine 35
CHAPTER ONE
1.0 Introduction
Wine
is an alcoholic beverage produced from juice of fruits by fermentation with
yeast Saccaromyces cerevisiae. Good
quality wines have been produced from a number of tropical fruits (Aderiye et al., 1990). There has been many
reports on wine production from different fruit juice (Raphael, 2003) produced
from black plum (Vites doniana sweet)
juice by using Saccaromyces cerevisiae.
Wine making has gained more importance world- wide. Fermented milk beverages and
are also good sources of yeasts.
The
composition of a substance is one of the critical factors which determines its
suitability for wine production, where the wine is made from a substrate other
than grape, such a wine carries the name of the substrate from which it was
made, hence names such as apple wine, orange wine, pineapple wine (Marrison,
1998). Wines are commonly found in the diet of many people and are sources of
vitamin C, sugar and minerals. (Kunkee and Goswell, 2007) gave the number of
compounds found in wine at about 400, some of these compounds include fixed
acid (tartaric, malic and citric acids), sugar. Recent research reports
indicate that wine prevents cardiovascular diseases because of its high content
of resveratrol (Vacca et al., 1997)
and is of paramount importance at most social functions, marriage, religious
rites and burial ceremonies (Sanni and Lonner, 1993) and at conferences. In
religious sector wine has been sacred
throughout history (Hallgenten, 2006).
Wine consumption in the world is steadily increasing for health benefits and
cultural preference (Lee et al.,
2011).
In
1863, Louis Pasteur revealed for the first time that the microbial activity
during wine fermentation is due to yeast. In 1680, it was Antonie Van Leeuwenhoek
who for the first time observed yeast cells under microscope. The fundamental
knowledge of wine making practices revolutionized
the wine industry (Pretorius, 1999). The fermentation of grape juice into wine
is a complex biochemical process which involves utilization of sugars and
conversion to ethanol, carbodioxide, and other metabolic by-product that
contribute to the chemical composition
and sensory quality of the wine. The quality and flavor of the final
product is dependent on the yeast strains (Fleet, 2003; Loureiro and Malfeito-Ferreira, 2003;
Jolly et al., 2006, Querol and Fleet,
2006). The use of specific yeast culture is important to obtain desirable
flavor components in wine. The compounds contributing principle odour and
flavor to wine include acids, alcohols, esters, carbonyls, acetals, amines.
Despite the ability of Yeast strains to ferment and product desirable metabolites,
grape juice presents a strong selective pressure on the growth of the yeast
because of high sugar content and a low pH of grape juice. The selection of
appropriate starter cultures based on their ability to grow in grape juice is
one of the important criteria in making wine. Wine has a rich history dating
back thousands of years, with the earliest known production occurring around
8,000 years ago on territory of modern-day Georgia (Liu et
al., 2002, Tarres, A.R, 2011).
Baker’s
yeast is also interesting as single cell protein because it could provide 53%
proteins for Saccaromyces cerevisiae
from molasses substrates and it is also a source of invertase enzyme and
glucoamylase for Saccaromyces diastacus
(Wainwright, 1992). Improved knowledge of yeast molecular biology combined with
genetic engineering techniques has small feasible, the use of yeast for the
production of human and animal protein. Such as rennin, growth hormone and
Hepatitis B-vaccine C (Bourgeois and Leveau, 1995). Yeasts have been used as
starters to produce wines fruit juices, because yeasts are rich in enzymes required
to convert the sugars of the fruits to
alcohols, and are non pathogenic to man. These important starter cultures are
always imported from abroad, and exist as commercial yeast in our open markets.
Coconut
is the fruits produced by the coconut palm (Cocos
nucifera) which belong to the family of Arecaceae. Coconut is found in
tropical regions generally within 220N and S of the equator and most
commonly near sea coast. The coconut palm is found throughout the west tropical
lowlands but will grow anywhere if there is sufficient rain and warmth. It has
been known for thousand of years and nobody knows its original home. Perhaps
the most likely places are Malaysia or Indonesia, but are one thing is certain,
it has been spread through the tropics almost entirely by man and has become a
typical feature (Satyabalan, 2003). Coconut is usually eater raw in this way
the coconut is consumed to a considerably extent, however large quantities are
usually wasted, little effort has been exerted by individuals, institution and
government to make alcoholic beverages from this fruit. like all other fruits,
coconut is liable to easy deterioration and spoilage by numerous microorganisms
like yeast, mold and bacteria when kept or stored at ambient temperature. (Maldonado,
1975) stated that fruits are abundantly available globally and can be used by a number of
microorganisms. Since coconut tastes sweet and sugary, it is therefore
doubtless that coconut is rich in sugars and can be easily converted into wine
through the process of fermentation by
designed wine grade microorganisms.
According to (Jackson, 1994), the major sugar content of fruit is fructose,
glucose, dextrose, it therefore means that the enzymatic breakdown will take
place into the two steps, first one involves the breakdown of fructose into
monosaccharide while the other involves the actual fermentation of the monosaccharide.
Coconut
wine is an alcoholic beverages produced in the Southeastern part of Nigeria. It
is a very popular drink among men and women in the rural areas of Eastern part
of Nigeria, where it is widely produced. It results from a yeast/lactic
fermentation of the sugary sap of
coconut milk. Many studies have been carried out on the various aspect of
coconut wine, such as microbiological quality and chemical content (Uzochukwu et al., 1994). These studies suggest
that the organism important for the conversion of coconut milk to coconut wine
were mainly Saccharomyces yeast and lactic
acid bacteria (LAB) The LABs have been shown to be responsible for the
consistency and soluble white coloration
of coconut wine through their production (Uzochukwu et al., 1994).
1.2
Aim
and Objectives
Aim
The aim of this work is to determine the
changes associated with wine production
from coconut.
Objectives
i.
To ferment coconut juice using Saccharomyces cerevisiae
ii.
To determine the
physiochemical and microbiological changes associated with the fermentation.
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