ABSTRACT

Three (3) litres of pineapple must was inoculated with 15mls of palm wine suspension after appropriate pasteurization process (74oC for 15mins), the must was allowed to undergo primary fermentation for 14 days and further 7 days were allowed for the prevalence of secondary fermentation termed “aging”. The ratio of quantity of yeast to quantity of must was 5:1000 that is 15mls of yeast suspension was added to every 1 litre of must. A final alcohol content of 11.68% was produced in the process. The brix, TSS, SG, and the pH all decrease significantly during production process. However, the alcohol content, TTA increase as production progressed. These trends were also revealed by graphic plot of pH against fermentation time, percentage alcohol against fermentation time, TSS against fermentation time, % sugar against fermentation time, TTA against fermentation time. Statistical evaluation revealed that the wine appearance, aroma, clarity, flavor, mouth fill, taste and general acceptability, all scored on the average very much liked. An index represented by an integer 8. Frutella; a commercial sold table wine made from pineapple juice was used as control during experimentation.

TABLE OF CONTENTS

Title page i

Declaration ii

Certification iii

Dedication iv

Acknowledgement v

Table of Content vi

List of Figures ix

List of Tables x

List of Appendix xi

Abstract xii

CHAPTER ONE

1.0 Introduction 1

1.1 Aim 4

1.2 Objectives of the Study 4

CHAPTER TWO

2.0 Literature Review 5

2.1 Wine 5

2.2 Pineapple 8

2.3 History of Wine Making 9

2.4 Wines of African Origin 10

2.5 Classification of Wines 12

2.6 Uses of Wine 12

2.7 Wine Production - 13

2.7.1 Juice (‘Must’) Preparation 14

2.7.2 Aging 14

2.7.3 Clarification 15

2.7.4 Packaging/Bottling 15

2.8 Quality Evaluation Of Wine 15

2.8.1Clarity/Appearance 16

2.8.2 Odor/smell 16

2.8.3 Taste 16

2.8.4 Color 17

2.9 Nutritional Value of Pineapple 17

2.10 Uses as Food 19

2.11 Medicinal Value of Pineapple 19

2.12 Environment and Health Hazard of Pineapple 23

CHAPTER THREE

Materials and Methods 25

3.0 Materials 25

3.1 Methods 25

3.1.1 Yeast Isolation from Palm Wine 25

3.1.2 Sub Culture and Pure Culture Build Up 25

3.1.3 Yeast Activation 26

3.1.4 Viability Test 26

3.1.5 “Must” Preparation 26

3.1.6 Juice (Must) Pasteurization 26

3.1.7 Inoculation of Must 27

3.1.8 Fermentation 27

3.1.9 Secondary Fermentation 27

3.1.10 Clearification and Bottling 27

3.1.11 Flow Chart for Pineapple Wine Production 29

CHAPTER FOUR

4.0 Results 30

CHAPTER FIVE

5.0 Discussion 42

5.1 Conclusion 43

5.2 Recommendation 43

References 44

Appendix 1 47

Appendix 2 48

Appendix 3 49