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 CONTENT
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
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.
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