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Production And Quality Evaluation Of Banana (musa Sapientum) Wine
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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.
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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 productio ... Continue reading---
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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 productio ... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
Page 1 of 1