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PRODUCTION AND QUALITY EVALUATION OF BANANA (MUSA SAPIENTUM) WINE

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  • Pages:58
  • Format:Microsoft Word
(Microbiology Project Topics & Materials)
ABSTRACT 
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.  

TABLE OF CONTENT
Title page
Dedication 
Certification
Acknowledgement
Abstract 
List of Tables
List of Figures
Table of Content

CHAPTER ONE
1.0 Introduction
1.1 Objective of the Study

CHAPTER TWO
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
2.6.2 Fermentation
2.6.3 Aging
2.6.4 Clarification
2.6.5 Packaging/Bottling
2.7 Quality Evaluation of Wine
2.7.1 Clarity/Appearance
2.7.2 Odor/Smell
2.7.3 Taste
2.7.4 Color

CHAPTER THREE
3.0 Materials and Methods
3.1 Materials
3.2 Methods
3.2.1 Preparation of Juice
3.2.2 Banana Wine Fermentation
3.2.3 Analytical Assay
3.2.3.1 pH Determination
3.2.3.2 Specific Gravity
3.2.3.3 Total Dissolved Solids
3.2.3.4 Total Suspended Solids
3.2.3.5 Titrable Acidity
3.2.3.6 Alcohol Content
3.2.4 Sensory Evaluation

CHAPTER FOUR
4.0 Results

CHAPTER FIVE
5.0 Discussion, Recommendation, Conclusion.
References
Appendix

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
PRODUCTION AND QUALITY EVALUATION OF BANANA (MUSA SAPIENTUM) WINE

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Details

Type Project
Department Microbiology
Project ID MCB0116
Price ₦3,000 ($20)
No of Pages 58 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Microbiology
    Project ID MCB0116
    Price ₦3,000 ($20)
    No of Pages 58 Pages
    Format Microsoft Word

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