Two different wine were produced from the must of ripe sweet oranges (citrus spp.) and banana (musa spp.) by fermenting the must wine with a wine yeast strain of saccharomyces cerevisae var ellipsoideus and the other with a locally isolated yeast from well riped oranges. 400 mls of must was obtained separately from the sweet oranges and banana.The different fresh must were sterilized separately by addition of sodium metabisolphate (Na2S02O5) before they were put into different containers (buckets) for fermentation. The fermentation started by inoculating the fresh must with fully grown shake flask yeast culture and fermentation was allowed to last for 10 days (primary fermentation) and 14 days (secondary fermentation). Then clear wine were obtained by the addition of bentonite and racked to get rid of sediments. The wine were bottled in the presence of little or no air. Thereafter, the orange wine produced with a commercial yeast was analysed to have a PH of 4.0, a corresponding titrable acidity of 2.11, a total reducing sugar of 0.6g/100ml, while that of banana has a PH of 3.6, titratable acidity of 2.6 and a total reducing sugar of 0.4. Â Â Â The orange wine produced with locally isolated yeast in the other hand has a PH of 4.0, a corresponding tetratable acidity of 2.13, a total reducing sugar of 0.8g/100ml, while that of banana has a PH of 3.8, titratable acidity of 2.9 and a total reducing sugar 0.7. The wine obtained were tested and approved.
Title page                           i
Certification page                        ii
Dedication                           iii
Acknowledgement                        iv
Table of contents                        v
List of tables                        ix
Abstract                           x
CHAPTER ONE
1.0   Introduction                        1
1.1   Aims of the study                     4
1.2   Significance of study                  5
1.3   Statement of the problem                  5
1.4   Limitation of study                  6
CHAPTER TWO
2.0   Literature review                     7
2.1   Brief history of wine                  7
2.2.1   Types of wine                     15
2.2.2   Natural wines                     15
2.2.3   Fortified wines                     16
2.2.4   Palm wine                     17
2.3   Yeast                        18
2.4   Wine preparation                     19
2.4.1   Raw materials                     25
2.4.2   Yeast                        25
2.4.3   Fermentation                     26
2.5   Quality of wine                     27
2.6   Clarification and bottling               28
2.7   Spoilage of wine                      30
2.8   Preservation of wine                  31
2.9   Use of wine                     31
CHAPTER THREE
3.0   Materials and method                     35
3.1Â Â Â Materials (see appendix)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â 35
3.2   Methods                            35
3.2.1   Procurements of raw materials               35
3.2.2   Isolation of yeast                     35
3.2.3Â Â Â Collection and preparation of raw materials (sweet orange and banana)Â Â Â 38
3.3   Wine production                     39
3.3.1   Primary fermentation                  39
3.3.2   Secondary fermentation                   39
3.3.3   Total titrable acidity                  39
3.3.4   Determination of sugar content               40
3.4   Racking                           41
3.5   Ageing and storage                     41
3.6   Clarification                        42
3.6.1   Determination alcoholic content            42
3.6.2   Sensory evaluation of wine               42
3.7   Analysis of microbial load                  43
CHAPTER FOUR
4.0   Result                           44
4.1   Yeast viability test                     44
4.2   Analysis for the fresh must of orange            44
4.3   Analysis of the fermenting orange must            44
4.4   Analysis of the orange wine                  45
4.5   Analysis of fresh banana must               45
4.6   Analysis of the fermenting banana must            45
4.7   Analysis of the banana wine                  45
CHAPTER FIVE
5.0   Discussion, conclusion and recommendation         54
5.1   Discussion                        54
5.2   Conclusion                        55
5.3   Recommendation                     56
References                        57
Appendix                        60
LIST OF TABLES
TABLE i:Â Â Â Â ANALYSIS OF THE FRESH ORANGE MUST
TABLE ii:Â Â Â ANALYSIS OF THE FERMENTED ORANGE MUST
TABLE iii:Â Â Â ANALYSIS OF THE ORANGE WINE
TABLE iv:Â Â Â ANALYSIS OF THE FRESH BANANA MUST
TABLE v:Â Â Â ANALYSIS OF THE FERMENTED BANANA MUST
TABLE vi:Â Â Â ANALYSIS OF THE BANANA WINE
TABLE Vii:Â ANALYSIS OF THE ORANGE WINE WITH LOCALLYSOLATED YEAST
TABLE Viii:Â ANALYSIS OF THE BANANA WINE WITH LOCALLY
ISOLATED YEAST
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