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PRODUCTION AND QUALITY EVALUATION OF BANANA (MUSA SAPIENTUM) WINE
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- Contributor: mr-chris
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- Case No: 627556ip
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ABSRACT - [ Total Page(s): 1 ]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 len
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONEINTRODUCTIONWine is a product of alcoholic fermentation by yeast of the juice of ripe grapes or any fruit with a good proportion of sugar (Brook and Madigan, 2003; Okafor, 2007). Wine is one of the most recognizable high value added products from fruits. It can also be used as a substrate for the manufacture of vinegar, a by-product of wine manufacture.Wine manufacture is challenging in which marketable product can be obtained, but the processes involved in its production are relatively straight forward (Amerine et al.1980).Highly acceptable wines can be made from pr ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]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 len
... Continue Reading
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