ABSTRACT
This study was aimed at investigating the suitable of two fruits juices (orange and lemon) as a substrate for wire production the efficiency of the yeast Isolated from palm wine for alcohol fermentation of fruits. During fermentation aliquot samples were removed daily from the fermentation tank for analysis of PH, temperature alcohol content and reducing sugars using standard procedure. PH of the fruits “Must” during the period of fermentation from 4.854.4.20 – a reduction of 0.65 in PH value. The sugar content also reduced remarkable from 10% to9% -also a reduction of almost 1%. The total soluble solute (TSS) reduced from 15% to 14%, also a reduction of 10%. The specific gravity reduced from 1.0482 to 0.940. However, the titratable acidity (TTA) and the alcoholic content were both increasing simultaneously. The final alcohol yield was found to be approximately as high as 12.11%. This showed higher alcohol content then the central which was 10.5%. Lemon /orange therefore yield higher alcohol content of the ton of 15% higher than the commercially market wine “VINO JOVEN” used as central. This fermentation of lemon orange juices provides another good raw material for winemaking.
TABLE OF CONTENT
Title page
i
Certification
ii
Dedication
iii
Acknowledgements
iv
Table of content v
Abstract viii
CHAPTER ONE
1.0 Introduction 1
1.1 Aims And Objectives 4
CHAPTER TWO
2.0 Literature Review 5
2.1 Brief History Of Wine
Production 7
2.2
Classification Of Wine 8
2.3 Red Wine 9
2.4 Major Types Of
Red Wine 10
2.4.1 White Wine 11
2.4.2 Major Types Of White Wine 11
2.4.3 Wine Making Technology 13
2.5 Wines From
Tropical And Subtropical Fruits 14
2.6 History Of Lemon Fruit 14
2.6.1
Culinary Uses Of Lemon Fruit 17
2.6.2 Industrial Uses Of Lemon Fruit 18
2.6.3
As A Cleaning Agent 18
2.6.4 Medicinal
Uses Of Lemon Fruit 19
2.6.5 Health Benefit Of Lemon Fruit 19
2.6.6 Nutritional Value And Phytochemicals Of
Lemon Fruit 21
CHAPTER THREE
Materials And Methods 22
3.0 Marterials 22
3.1 Extraction Of Starter From Raffia Palm
Juice 22
3.2
Yeast Activation 23
3.3
Yeast Viability Test 23
3.4
Sample Collection 24
3.5 “ Must” Preparation 24
3.6 Must Pasturization 25
3.7 Pitching And Fermentation 26
3.8 Secondary Fermentation 26
3.9 Clearification And Bottling 27
3.1.0 Production Flow Chart 28
CHAPTER FOUR
4.0 Discussion 29
4.1 Sensory Evaluation 29
4.2 Sample
300 29
4.3 Sample
301 29
CHAPTER FIVE
5.0 Conclusion And Recommendation 32
5.1 Conclusion 32
5.2 Recommendation 32
Reference 39
CHAPTER ONE
1.0 INTRODUCTION
Nigeria is one of the largest producers of fruits in
the world. Fruits are among the most important foods of mankind as they are not
only nutritive but are also indispensable for the maintenance of health. Fruits
both in fresh as well as in processed form not only improve the quality of our
diet but also provide essential ingredients like vitamins, minerals,
carbohydrates etc. Postharvest loss of fresh fruit is one of the serious
problems of tropical countries like India. Due to improper postharvest handling
and inadequate processing facilities nearly 35 to 40 per cent of horticultural
production goes waste.
India incurs postharvest fruits and vegetable
losses worth over each year largely owing to the absence of food processing
units, modern cold storage facilities and a callous attitude towards tackling
the grave issue on post-harvest losses. The fruit and vegetable preservation
industry in India utilizes less than 2 percent of the total production of fruit
and vegetables for conversion in to products, as against 40 to 50 per cent in
advanced countries.
Wine is a complex mixture, consisting of both
organic and inorganic compounds (Odibo et
al., 2002; Amerine et al., 2012),
including esters, high alcohols, fixed acidity (malic, tartaric and citric
acid), sugars, aldehydes, tannins, pectin, vitamins and minerals. It can be
defined as an alcoholic beverage made from grape juice or other fruits through
fermentation of „must by wine yeasts (Archer and Castor, 2006). Most wines have
a total acidity content ranging from 0.3 to 0.55% (as tartaric acid and acetic
acid). The European Economic Community recommends that the alcoholic content
for table wines should range from 8.5 to 19.5% (Austin, 2008; Amerine and Ough,
1980).
Wine can be classified as table wine,
sparkling wine, fruit wine, fortified wine, dry wine or sweet wine. They may
also be classified on the basis of the countries of origin or fruit type from
which they were obtained. For example red table wines are made from black
grapes while white wines are made from black or white grapes. It is now known
that it can be produced from other fruits such as oranges, bananas, mangos,
pineapples, lemons, etc. and the wine so produced bears the name of the fruit
used in its production (Robinson, 2006; Amerine et al., 2012).
Most wines consumed in Nigeria are completely
fermented, aged, bottled and imported ones. The temperature restriction of most
grapes to temperate regions predisposes this trend (Okoro., 2007). Imported
products are costly now due to high duties paid on them. This had made imported
wines too expensive to local consumers and for these reasons, there arose the
need for more wine from other plants species.
Fermentation is a viable technique in the
development of new products with modified physicochemical and sensory qualities
especially flavour and nutritional components. Alcohol, acetic and lactic acid
fermentations are important for quality in production. Out of these, alcoholic
fermentation is widely employed for the preparation of beverages in which alcohol
is major constituent. Fermented beverages have been known to mankind from time
immemorial.
An alcoholic beverage is a drink that
contains ethanol. These are divided into three general classes for taxation and
regulation of production namely beers, wines, and spirits distilled beverages
such as whisky, rum, gin, vodka etc. Beer is made by fermentation of starch
combining yeast and malted cereal starch, especially barley corn, rye, wheat or
blend of several grains and usually flavoured with hops. It contains 4 to 8 per
cent alcohol and its energy value ranges between 28 and 73 kcal per 100mL.
Distilled alcoholic beverages are produced by distilling ethanol by
fermentation of grains, fruits or vegetables. They are made from sugarcane
juice, molasses, fermented mash of cereals and potatoes and fermented malt of
barley and rye. The alcohol content in distilled alcoholic beverage ranges
between 40 and 60 per cent.
Fruit wines are undistilled alcoholic
beverages usually made from grapes or other fruits such as peaches, plums or
apricots, banana, elderberry or black current etc. which are nutritive, more
tasty and mild stimulants. These fruits undergo a period of fermentation and
ageing. They usually have an alcohol content ranging between 5 to 13 percent.
Wines made from fruits are often named after the fruits. No other drinks,
except water and milk have earned such universal acceptance and esteem
throughout the ages as has wine. Wine is a food with a flavour like fresh fruit
which could be stored and transported under the existing conditions. Being
fruit based fermented and undistilled product, wine contains most of the
nutrients present in the original fruit juice. The nutritive value of wine is
increased due to release of amino acids and other nutrients from yeast during
fermentation. Fruit
wines contain 8 to 11 per cent alcohol and 2
to 3 percent sugar with energy value ranging between 70 and 90 kcal per 100.ml
(Odibo et al.,2002).
1.1 AIMS
AND OBJECTIVES
The aim and objective of this study is
1) To venture into the production of wine from
mixed fruit juice of citrus sinensis and citrus
Limon.
2)
To
carryout fermentation of Citrus sinensis
and Citrus limon using yeast extracted from our local raffia palm wine.
3)
To
determine the varying step by step physiochemical parameters occurring during
the fermentation period.
4)
To
quantify the extent of yeast bioactivity on fermentation of fruit sugar.
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