ABSTRACT
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. 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.TABLE OF CONTENTS
Title page iCertification 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
3.1 Materials (see appendix) 35
3.2 Methods 35
3.2.1 Procurements of raw materials 35
3.2.2 Isolation of yeast 35
3.2.3 Collection and preparation of raw materials (sweet orange and banana) 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: ANALYSIS OF THE FRESH ORANGE MUST
TABLE ii: ANALYSIS OF THE FERMENTED ORANGE MUST
TABLE iii: ANALYSIS OF THE ORANGE WINE
TABLE iv: ANALYSIS OF THE FRESH BANANA MUST
TABLE v: ANALYSIS OF THE FERMENTED BANANA MUST
TABLE vi: ANALYSIS OF THE BANANA WINE
TABLE Vii: ANALYSIS OF THE ORANGE WINE WITH LOCALLYSOLATED YEAST
TABLE Viii: ANALYSIS OF THE BANANA WINE WITH LOCALLY
ISOLATED YEAST
