ABSTRACT
Wines were produced from banana fruits using Baker’s yeasts and Palm wine yeasts. After extraction, banana fruit juice was found to contain low sugar content 9.2%, addition of 68g of sugar was added to beef up the yeast activity up to 22.36%. Acidic pH 6.5 and titratable acidity of 0.18%. Both baker’s yeasts and palm wine yeasts were used to ferment the banana must with production of alcohol. The alcohol content of palm wine yeast increased from 1.02% on the first day to 13.83% v/v on the 9th day, while that of the beakers yeast increased from 0.82% to 11.90% v/v. Changes were observed in the physiochemical of the wines in which sugar content decreased from 22.36% ± 0.18 to 2.27%± 0.18 pH decreased from 6.8 to 3.8. Specific gravity was also decreased from 1.110g/cm3 to 1.01g/cm3 TTA increased with fermentation time from 0.23% ± 0.18 to 1.43% ± 0.02. Mean sensory score of the wine show acceptability level of 6.3 (Palmwine yeasts) and 6.2 (Bakers yeasts) at the 9 - point Hedonic scale. This was compared well with the 7.0 score of the commercial wine (pure heaven). Statistical analysis of tested parameters at 95% confidence level shows significantly differences. The chemical properties listed above were investigated during the fermentation period which causes the changes that occurred during the 0 – 9 days. Wine could thus be produced from banana for immediate consumption within 48hours. It was concluded that the production of wine from banana fruit fermentation was feasible and successful.
TABLE OF CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgements iv
Table of Contents v
List of Tables vii
List of Figures viii
List of Plates ix
Abstract x
CHAPTER ONE
Introduction 1
1.1 Aims and Objectives for the Study 2
CHAPTER TWO
2.0 Literature Review 3
2.1 Factors Affecting Banana Wine Fermentations 5
2.2 Microbiology of Banana Wine 9
2.3 The Biochemistry of the Conversion of Fermented Fruit to Wine 9
CHAPTER THREE
3.0 Materials and Methods 11
3.1 Sources of Materials 11
3.2 Methods 11
3.2.1 Media Preparation 11
3.2.2 Isolation of Yeast from Palm Wine 12
3.2.3 Preparation of Baker’s Yeast for Fermentation 12
3.2.4 Production of Wine with Banana 12
3.2.4.1 Preparation of Palm Wine Yeast Broth Culture (48 hrs) 12
3.2.4.2 Preparation of Banana Juice Must 13
Methods of Analysis 13
Determination of pH 13
Determination of temperature 14
Estimation of sugar 14
Estimation of alcohol 14
Determination of TTA 14
Determination of specific gravity 15
Autoclaving of the wine 15
Bottling 15
Statistical Analysis 16
CHAPTER FOUR
4.0 Results 17
CHAPTER FIVE
5.0 Discussion, Conclusion and Recommendation 25
5.1 Discussion 25
5.2 Conclusion 26
5.3 Recommendation 27
References
Appendix
EKE, E (2020). PRODUCTION OF BANANA WINE USING PALM WINE YEASTS AND BAKER’S YEASTS . Mouau.afribary.org: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/production-of-banana-wine-using-palm-wine-yeasts-and-baker-s-yeasts
EKE, EKE. "PRODUCTION OF BANANA WINE USING PALM WINE YEASTS AND BAKER’S YEASTS " Mouau.afribary.org. Mouau.afribary.org, 30 Apr. 2020, https://repository.mouau.edu.ng/work/view/production-of-banana-wine-using-palm-wine-yeasts-and-baker-s-yeasts. Accessed 24 Nov. 2024.
EKE, EKE. "PRODUCTION OF BANANA WINE USING PALM WINE YEASTS AND BAKER’S YEASTS ". Mouau.afribary.org, Mouau.afribary.org, 30 Apr. 2020. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-of-banana-wine-using-palm-wine-yeasts-and-baker-s-yeasts >.
EKE, EKE. "PRODUCTION OF BANANA WINE USING PALM WINE YEASTS AND BAKER’S YEASTS " Mouau.afribary.org (2020). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-of-banana-wine-using-palm-wine-yeasts-and-baker-s-yeasts