Key Features:

- No of Pages: 58

- No of Chapters: 05

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Introduction:

Abstract

Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr, 5.1x107 at the 48hr and 4.8x107 cfu/ml at 168hr. The pH of the Banana wine produced at the end of fermentation decreased (2.85) while the titrable acidity of the Banana wine produced increased. The total dissolved solids, total suspended solids decreased with increasing length of fermentation of juice. The alcohol content of the wine increased with 14%. The result obtained from the sensory evaluation by ten panelist shows overall acceptance of the wine produced.

Table of Content

Title page

Dedication

Certification

Acknowledgement

Abstract

List of Tables

List of Figures

Table of Content



CHAPTER ONE

1.0 Introduction

1.1 Objective of the Study



CHAPTER TWO

2.0 Literature Review

2.1 History of Wine making

2.2 Wines of African Origin

2.3 Classification of Wine

2.4 Uses of Wine

2.5 Banana Fruit

2.6 Wine Production

2.6.1 Juice (must) Preparation

2.6.2 Fermentation

2.6.3 Aging

2.6.4 Clarification

2.6.5 Packaging/Bottling

2.7 Quality Evaluation of Wine

2.7.1 Clarity/Appearance

2.7.2 Odor/Smell

2.7.3 Taste

2.7.4 Color



CHAPTER THREE

3.0 Materials and Methods

3.1 Materials

3.2 Methods

3.2.1 Preparation of Juice

3.2.2 Banana Wine Fermentation

3.2.3 Analytical Assay

3.2.3.1 pH Determination

3.2.3.2 Specific Gravity

3.2.3.3 Total Dissolved Solids

3.2.3.4 Total Suspended Solids

3.2.3.5 Titrable Acidity

3.2.3.6 Alcohol Content

3.2.4 Sensory Evaluation



CHAPTER FOUR

4.0 Results



CHAPTER FIVE

5.0 Discussion, Recommendation, Conclusion.

References

Appendix



LIST OF TABLES

Table 1: Colony counts of yeast cells during Banana musts fermentation (cfu/ml).

Table 2: pH of the fermenting Banana wine

Table 3: Titrable acidity of the fermenting Banana wine (g/100ml)

Table 4: Total dissolved solids of fermenting Banana wine (ppm).

Table 5: Total suspended solids of fermenting Banana wine (ppm).

Table 6: Alcohol content of the fermenting Banana wine (%)

Table 7: Sensory Evaluation of the fermenting must



LIST OF FIGURES

FIGURE 1: Flow Chart for Banana Wine Production.

FIGURE 2: Banana Wine after Fermentation

Introduction

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