Production And Quality Evaluation Of Banana (Musa Sapientum) Wine
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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.
- To produce wine from banana wine
- To evaluate the qualities of the wine
- To carry out or monitor yeast count during fermentation.
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
A 150–300 word synopsis of the main objectives, methods, findings, and conclusions of the Production And Quality Evaluation Of Banana (Musa Sapientum) Wine should be included in the abstract.
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