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PROJECT TOPIC AND MATERIAL ON PINEAPPLE WINE FERMENTATION PRODUCTION USING BREWER’S YEAST(Saccharomycescerevisiae)
The Project File Details
- Name: PINEAPPLE WINE FERMENTATION PRODUCTION USING BREWER’S YEAST(Saccharomycescerevisiae)
- Type: PDF and MS Word (DOC)
- Size: [229 KB]
- Length:  Pages
Pineaple(Ananascosmosus) belonging to the Bromeliaceae family is grown in different parts of Nigeria either for export of for the local market. The study adopted a method of extraction of the fruit juice, fermentation process, sugar test, pH solution text, acidity and specific gravity test. The experiment was conducted to study the effect of baker’s yeast(Saccharomycescerevisiae) on the fermentation of pineapple juice into wine. The study revealed that the sugar level in the wine produces decreased with time at different concentration levels. The nutritional composition of the fresh pineapple juice and the wine produced showed that the sugar content of the fresh pineapple juice was higher than that of the wine. Result showed that titrable acidity of the wine present was higher than the fresh juice and vitamin C content of the fresh juice was also higher than the wine. Reducing and non-reducing sugars, protein, vitamin A and B, malic and lactic acids were all present in the fresh juice Result further showed that alcoholic of the wine was higher than the fresh juice,. In conclusion, pineapple fruits as well as poor handling and transportation of the fruits, absence of industrial utilization of pineapple as raw material, rejection from the international market coupled with the inadequate local market conditions contributes to the high post-harvest losses of pineapple in Nigeria. Measures put in place to reduce this wastage includes the extraction of pineapple juice and conversion of the juice to wine by through fermentation process. These measures would greatly enhance the keeping qualities of pineapple juice, thus reducing wastage. Hence, it is recommended in the study that pineapple fruit(Ananascomosus) should be fermented into wine as wine has higher demand with high economic value in the market in that pineapple wine is highly accepted by majority.
Pineapple (Ananascomosus) belonging to the Bromeliaceaefamily is grown in different parts of Nigeria either for export or for the local market. Pineapples are sliced and eaten fresh in the homes, or processed into fruit juices for consumption or concentrates for future use. Pineapple as a fruit crop has a lot of economic, nutritional, medicinal, and industrial importance (Sarah et al., 1997). According to Dull (2002), pineapple serve as food for human consumption contains about 81.2-86.2% moisture, 13-19% total solids of which sucrose, glucose, and fructose are the main components, 2-3% fibre and rich source of vitamin C. Lipids and nitrogenous compounds constitute 0.1% of which 25-30% of the nitrogenous compounds are true proteins. The fruit is also rich in calcium (Ca) which has proteolytic activity due to the enzyme bromelin. Consumption of pineapple enhances the detoxification of the human body and prevents blood clotting. It also prevents kidney problems, protects the heart and regulates stomach acidity and help prevents constipation (Dull, 2002).
Wine, an alcoholic beverage, made from a variety of fruit juices by the fermentative action of selected yeast, is adapted to an ageing process handed over from generation to generation. Traditionally, wine is produced from apple, pear, grape, pineapple and berry which are available in Europe, Middle East, America ,South Africa and Africa such as Nigeria (Kunkee and Vilas, 1994). According to FAO (1998) fermentation is one of the most ancient and most important food processing technologies which had been neglected by scientists and policy makers especially in traditional fermented products from developing countries. Fermentation is a relatively efficient, low energy preservation process which increases the shelf life and decreases the need for refrigeration or other form of food preservation technology. It is therefore a highly appropriate technique for use in developing countries like Nigeria and remote areas where access to sophisticated equipment is limited. Fermented fruits wines are popular throughout the world, and in some regions it makes a significant contribution to the diet of millions of individuals. The possibility and the use of pineapple for the production of wine will create employment, income generation for farmers and address the post-harvest losses associated with glut on the local market in Nigeria. Based on this, the study will focus on pineapple wine fermentation production using brewer’s yeast(Saccharomycescerevisiae).
The main objective of the study is to produce pineapplewine usingaerobic and anaerobic formation process with the use of brewer’s yeast as organic catalyst. The aim of the study is to get pure alcoholic wine at the end of the study and at the same time ascertain the effect of brewer’s yeast on formation of fruit into wine. The aim will also be to assess the performance of brewer yeast on alcoholic production of wine from pineapple juice through fermentation. The research willalso determine the efficiency of production of alcohol in the form of wine from pineapple juice using brewer’s yeast,
The study will be of benefit to farmers and juice industries as the findings of this study will inform decisions with regards to the preservation and storage of pineapple in particular and fruits in general. The study will also highlight the benefit of brewer’s yeast in wine production using any kind of fruit. The study will also be of great benefit to home made wine producers in enabling them know the procedures effective for the production of wine from any kind of fruit. The findings of the study will also serve as a source of references to fellow researcher.
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