ABSTRACTS

The physicochemical and microbiological changes associated with wine production with pineapple using palm wine yeast was studied. Pineapple juice was extracted and its sugar content was optimized before it was inoculated with yeast isolated from fresh palm wine and fermented for 11 days while the quality attributes and microbial biomass were determined every 48hours. The characteristics includes biomass build up, alcohol production, acidity levels, total solids, sugar content and specific gravity. Results obtained show that there was increase in the microbial biomass from 0.08g/L to 2.24g/L while alcohol production increased from 2.64 to 9.58%. The physiochemical properties also changed with fermentation time in which the pH decreased from 6.10 to 2.4 while titratable acidity increased from 0.33% to 2.39%. Sugar content decreased from 21.52% to 0.64% while total solid and specific gravity decreased from 18.82% to 6.37% and from 1.186 to 1.011 respectively. The temperature fluctuated between 30.00C and 32.00C. The fermentation dynamics was faster at the early days but slowed down after the 5th day. The observed changes in the physiochemical properties with fermentation time was attributed to the effect of the microbial activity during the fermentation while the increase in biomass was such as a proof that the yeast adapted well in the fermenting Must. 

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication iii

Acknowledgement iv

Table of contents v

Lists of Tables vii

Abstract viii

CHAPTER ONE

1.0       Introduction  1

1.1 Aim 8

1.2 Objectives 8

CHAPTER TWO

2.0 Literature Review 9

2.1 Pineapple 12

CHAPTER THREE

3.0 Materials and Methods 17

3.1 Collection of Samples 17

3.2 Sample/Media Preparation 17

3.2.1 Preparation of Media for Yeast Isolation. 17

3.2.2 Isolation of Palm Wine Yeast 18

3.3 Characterization of Yeast Isolate 18

3.4 Preparation of Pineapple Must 18

3.4.1 Determination of Sugar Content of Juice 19

3.4.2 Optimization of Must 20

3.5 Preparation of Inoculum 20

3.6 Fermentation of Must 20

3.7 Determination of Physicochemical Properties 21

3.7.1 Determination of temperature 21

3.7.2 Determination of pH 21

3.7.3. Determination of T. T. A 21

3.7.4 Determination of total solids 22

3.7.5 Determination of specific gravity 22

3.7.6 Determination of alcohol 23

3.7.7 Determination of biomass 23

3.7.8 Sensory Evaluation 24

3.8 Statistical Analysis 25

CHAPTER FOUR

4.0        Results 26

CHAPTER FIVE

5.0 Discussion, Conclusion and Recommendation 37

5.1 Discussion 37

5.2 Conclusion 39

5.3 Recommendations 40

References 41