Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Bakerâ€™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
List of Tables
List of Figures
Table of Content
1.1 Objective of the Study
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
2.7 Quality Evaluation of Wine
3.0 Materials and Methods
3.2.1 Preparation of Juice
3.2.2 Banana Wine Fermentation
3.2.3 Analytical Assay
18.104.22.168 pH Determination
22.214.171.124 Specific Gravity
126.96.36.199 Total Dissolved Solids
188.8.131.52 Total Suspended Solids
184.108.40.206 Titrable Acidity
220.127.116.11 Alcohol Content
3.2.4 Sensory Evaluation
5.0 Discussion, Recommendation, Conclusion.
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
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CITE THIS WORK
(2012, 11). Production And Quality Evaluation Of Banana (musa Sapientum) Wine.. ProjectStoc.com. Retrieved 11, 2012, from https://projectstoc.com/read/339/production-and-quality-evaluation-of-banana-musa-sapientum-wine
"Production And Quality Evaluation Of Banana (musa Sapientum) Wine." ProjectStoc.com. 11 2012. 2012. 11 2012 <https://projectstoc.com/read/339/production-and-quality-evaluation-of-banana-musa-sapientum-wine>.
"Production And Quality Evaluation Of Banana (musa Sapientum) Wine.." ProjectStoc.com. ProjectStoc.com, 11 2012. Web. 11 2012. <https://projectstoc.com/read/339/production-and-quality-evaluation-of-banana-musa-sapientum-wine>.
"Production And Quality Evaluation Of Banana (musa Sapientum) Wine.." ProjectStoc.com. 11, 2012. Accessed 11, 2012. https://projectstoc.com/read/339/production-and-quality-evaluation-of-banana-musa-sapientum-wine.
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