Production And Quality Evaluation Of Banana (Musa Sapientum) Wine

The Production And Quality Evaluation Of Banana (Musa Sapientum) Wine (PDF/DOC)

Abstract

Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9×107 cfu/ml at 0hr, 5.1×107 at the 48hr and 4.8×107 cfu/ml at 168hr. The pH of the Banana wine produced at the end of fermentation decreased (2.85) while the titrable acidity of the Banana wine produced increased. The total dissolved solids, total suspended solids decreased with increasing length of fermentation of juice. The alcohol content of the wine increased with 14%. The result obtained from the sensory evaluation by ten panelist shows overall acceptance of the wine produced.

Aims and Objectives

To produce wine from banana wine
To evaluate the qualities of the wine
To carry out or monitor yeast count during fermentation.

Chapter Two

LITERATURE REVIEW
2.1 HISTORY OF WINE MAKING
The practice of wine making is as old as our most ancient civilization and wine has played a central role in human culture for more than 8000 thousand years. In contrast to food and beverages that spoil quickly or that can spread disease; wine doesn’t spoil if stored properly; the alcohol in wine called ethanol is present in sufficient concentrations to kill disease causing microorganism, and throughout history, wine was often safer to drink than water or milk……[chapter 2 continues]

Table of Contents

Title page
Dedication
Certification
Acknowledgement
Abstract
List of Tables
List of Figures
Table of Content

CHAPTER ONE
1.0 Introduction
1.1 Objective of the Study

CHAPTER TWO
2.0 Literature Review
2.1 History of Wine making
2.2 Wines of African Origin
2.3 Classification of Wine
2.4 Uses of Wine
2.5 Banana Fruit
2.6 Wine Production
2.6.1 Juice (must) Preparation
2.6.2 Fermentation
2.6.3 Aging
2.6.4 Clarification
2.6.5 Packaging/Bottling
2.7 Quality Evaluation of Wine
2.7.1 Clarity/Appearance
2.7.2 Odor/Smell
2.7.3 Taste
2.7.4 Color

CHAPTER THREE
3.0 Materials and Methods
3.1 Materials
3.2 Methods
3.2.1 Preparation of Juice
3.2.2 Banana Wine Fermentation
3.2.3 Analytical Assay
3.2.3.1 pH Determination
3.2.3.2 Specific Gravity
3.2.3.3 Total Dissolved Solids
3.2.3.4 Total Suspended Solids
3.2.3.5 Titrable Acidity
3.2.3.6 Alcohol Content
3.2.4 Sensory Evaluation

CHAPTER FOUR
4.0 Results

CHAPTER FIVE
5.0 Discussion, Recommendation, Conclusion.
References
Appendix

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