Project File Details


Download the complete microbiology project topic and material (chapter 1-5) titled WINE PRODUCTION FROM PINEAPPLE (ANANAS COMSUS) here on PROJECTS.ng. See below for the abstract, table of contents, list of figures, list of tables, list of appendices, list of abbreviations and chapter one. Click the DOWNLOAD NOW button to get the complete project work instantly.

 

3,000.00

Download the complete microbiology project topic and material (chapter 1-5) titled WINE PRODUCTION FROM PINEAPPLE (ANANAS COMSUS) here on PROJECTS.ng. See below for the abstract, table of contents, list of figures, list of tables, list of appendices, list of abbreviations and chapter one. Click the DOWNLOAD NOW button to get the complete project work instantly.

 

PROJECT TOPIC AND MATERIAL ON WINE PRODUCTION FROM PINEAPPLE (ANANAS COMSUS)

The Project File Details

  • Name: WINE PRODUCTION FROM PINEAPPLE (ANANAS COMSUS)
  • Type: PDF and MS Word (DOC)
  • Size: [47 KB]
  • Length: [30] Pages

 

ABSTRACT

Pineapple wine was produced using saccharomyces cerevisiae gotten from palm wine. “Primary and secondary” fermentation of the pineapple juice lasted for 21days during which analysis of pH, temperature, specific gravity, titrable acidity, alcohol content, and reducing sugar was carried out under standard procedures. Specific gravity was observed to be reducing as the fermentation progresses. The pH of the pineapple must also reduce from 4.9-3.64. in the process of fermentation, consistent increase in alcohol content was observed with time. At the end of the fermentation, the alcohol content was observed with time. At the end of the fermentation, the alcohol content was observed to be 6%. The titrable acidity of observed to be steady during fermentation. This study shows that acceptable wine can be made from pineapple using saccharomyces cervisiae isolated from palm wine.

 

TABLE OF CONTENTS

Cover page                                                                                        i

Title page                                                                                           ii

Certification                                                                                        iii

Dedication                                                                                         iv

Acknowledgement                                                                              v

Abstract                                                                                        vi

Table of content                                                                                 vii

Introduction                                                                                        1

Literature review                                                                                3

Material and methods                                                                    18

Results                                                                                          22

Discussion                                                                                       23

Conclusion                                                                                      25

References                                                                                        26

 

CHAPTER ONE

INTRODUCTION

Wine is a fermented juice. Wine can be made from all sorts of common and not so common foods like fruites, herbs, and flowers. Most wines are made from grapes, and no matter what the wine s made from, there must be fermentation. That is the sugar is transformed into alcohol. If the alcoholic content is low then it is wine but if it is high, it is “distilled liquor” like gin and vodka (www.winetrail.com).

There are red, pink and white wines; the major types of wines based on their colour are red and white wines. Red wine are produced with the skins seeds and juice all fermented together. In white wine production, the juice is separated from the skins in order to avoid pigmentation. The alcoholic strength of wines is usually from 6 to 23 percent by volume. Thus, wines are also further classified based on their alcohol content. These include: table wine with 7 to 15% alcohol by volume; fortified wines 914 to 23% by volume; Spanish wines and wine coolers (about 6% alcohol content by volume) (www.wikipedia.org). method of preparation of wine include: harvesting of grape or the fruits, crushing, juice separation, treatment of the juice with sulphur (iv) oxide, fermentation, post fermentation treatment, clarification, aging and bottling (www.wineintro.com)

Pineapple wine is a wine made ofrom the juice of pineapple (www.wikipedia.org). it is produced and fermented in the similar manner as grape wines. Its fermentation taken place in a temperature controlled vat. Fermentation is stopped at near dryness. The result is a soft, dry and fruity wine with an unmistakable pineapple bouquet. It has an alcoholic content of 11-12% by volume. The quality of wine produced from pineapple depends  on variety of pineapple used. There are many cultivars: Hilo, Kono sugar-loaf, Red Spanish and smooth cayenne. Each cultivar has a definite amount of sugar.

The aim of the work is to produce wine using locally soured pineapple variety as the starting raw materials.

Wine making is the process of wine production, form the process of fruit selection to the bottling. It is also called “oenology” (www.honeycreek.us and www.wineintro.com).

All wines are made in similar way with variations dep[ending on the type of wine to be produced. The process generally involved, include: Harvesting; Destemming; Crushing; Juice separation; Fermentation (primary and secondary); C larification; Aging; Blending; and Bottling (www.wineintro.com).

At the winery, grape is crushed and stemmed; chloramphenicol is added to suppress the growth of wild yeasts and other spoilage organisms. Depending on the kind of wine, the juice may be separated from the skins (white wine) or the juice seeds and skins are all fermented together (red wine) (www.honeycreek.us and www.wikipedia.org).

The wine is left to age in casks; this process allows oxygen to enter into the must. Before bottling, wine may require blending, filtration, and the addition of antiseptic agent. This prevents microbes development (www.wineintro.com). The wine can be left to age from 2 to 20 years.

 

See more microbiology project topics and materials

GET THE FULL WORK

DISCLAIMER:
All project works, files and documents posted on this website, projects.ng are the property/copyright of their respective owners. They are for research reference/guidance purposes only and the works are crowd-sourced. Please don’t submit someone’s work as your own to avoid plagiarism and its consequences. Use it as a guidance purpose only and not copy the work word for word (verbatim). Projects.ng is a repository of research works just like academia.edu, researchgate.net, scribd.com, docsity.com, coursehero and many other platforms where users upload works. The paid subscription on projects.ng is a means by which the website is maintained to support Open Education. If you see your work posted here, and you want it to be removed/credited, please call us on +2348159154070 or send us a mail together with the web address link to the work, to [email protected] We will reply to and honor every request. Please notice it may take up to 24 - 48 hours to process your request.