PRODUCTION OF WINE FROM RIPE PAWPAW FRUIT CARICA PAPAYA

  • Type: Project
  • Department: Science Lab Technology
  • Project ID: SLT0128
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 50 Pages
  • Methodology: nil
  • Reference: YES
  • Format: Microsoft Word
  • Views: 1.2K
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853
ABSTRACT
Wine can be produced from paw-paw carioca papaya. Ripe paw-paw were peeled, sliced and homogenized using a weaving blender to obtain 2.5 litres of paw-paw "˜MUST' the fresh "˜must' be added 0.49 litres of sodium metabisulphate to sterilize it, and get it ready for fermentation.
Fermentation was started by inoculating the "˜must' with 15-25 hours grown yeast + culture (starter culture and primary fermentation), which will last for days and racked before secondary fermentation which lasted for 14 days. The young wine was racked OH from "˜less' filtered and pasteurized. Maturation was allowed for 4 weeks only because of time constraints. Physicochemical of wine were carried out and determined to be PH-4 .0 specific gravity 1.0406, titrable acidity and alcoholic content " 80% (v/u). 
Microbiological assay of the wine was carried out and the microbial load was total plate court 23 x 105 coliforms court 10 x 105 and yeast court 5 x 105. This shows that the wine was contaminated during processing and is not recommended for consumption. It is possible to produce accepted table wine from ripe paw-paw when the microbiology is under control.
TABLE OF CONTENTS
Certification 
Dedication 
Acknowledgement 
Abstract
Table of Contents
CHAPTER ONE
1.0 Introduction
1.1 Classification of wine
1.2 Objective of the study
1.3 Specific objective
1.4 Statement of problem
1.5 Hypothesis
1.6 Significance of study
CHAPTER TWO
2.0 Literature review
CHAPTER THREE
3.0 Materials and methods
3.1 Materials
3.2 Methods
3.3 Pipe Paw-paw
3.4 Racknig
3.5 Maturation and ageing
3.6 Microbiological quality control of the Paw-paw wine
3.7 Plate method
3.8 Streaking method
3.9 Gram staining
3.10 Alcoholic determination
3.11 Determination of titrable acidity            
3.12 Estimation of total reducing sugar
3.13 PH determination
3.14 Specific gravity determination
3.15 Bottling, pasteurization and corking
3.16 Flow sheet for the production of table wine
CHAPTER FOUR
4.0 Result and discussion
4.1 Media number of organism
4.2 Culture media composition and preparation 
4.3 Macconkey agar
4.4 Dextrose agar
4.5 Microbial isolation of fungi
4.6 Characteristic and isolate from wine sample
CHAPTER FIVE
5.1 Conclusion and recommendation
5.2 Recommendations
REFERENCE
PRODUCTION OF WINE FROM RIPE PAWPAW FRUIT CARICA PAPAYA
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Science Lab Technology
  • Project ID: SLT0128
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 50 Pages
  • Methodology: nil
  • Reference: YES
  • Format: Microsoft Word
  • Views: 1.2K
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Science Lab Technology
    Project ID SLT0128
    Fee ₦5,000 ($14)
    Chapters 5 Chapters
    No of Pages 50 Pages
    Methodology nil
    Reference YES
    Format Microsoft Word

    Related Works

    Abstract Sixty “day old” broiler chickens were used to evaluate the growth performance, haematological parameters, organ characteristics and meat quality of broiler birds fed, pawpaw leaf meal (PLM). The birds were divided into four treatments with three replicates per treatment. Each replicate contained five birds. Broiler finisher rations... Continue Reading
    ABSTRACT Coconut fruit is a tropical fruit with short shelf-live due to prevailing temperature and humid condition in tropical areas like Benue state Nigeria. Consequently, production of wine from fruit may help reduce the level of postharvest loss and increase the range in type of wines. This study undertook production of wine from coconut fruit.... Continue Reading
    ABSTRACT The effect of aqueous leaves extract of Carica papaya (Linn) on some liver enzymesi.e; alanine aminotransferase ALT, aspartate aminotransferase AST, and alkaline phosphatase ALP, wasinvestigated.The phytochemical screening of the leaves extract of C.papaya was carried out at the beginning of the study.  Albino rats weighing between... Continue Reading
    ABSTRACT The seeds of a tropical fruit Carica papaya have been proven to have anthelminthic activity. The main component in the seeds responsible for this activity is Benzyl isothiocyanate. It is effective against parasites such Ascaris lumbricoides, Strongyloides stercoralis, Taenia saginata and so on. The research focus on formulating an... Continue Reading
    ABSTRACT The seeds of a tropical fruit Carica papaya have been proven to have  anthelminthic activity. The main component in the seeds responsible for this  activity is Benzyl isothiocyanate. It is effective against parasites such Ascaris  lumbricoides, Strongyloides stercoralis, Taenia saginata and so on. The  research focus on formulating an... Continue Reading
      ABSTRACT This study was on the proximate and sensory composition of paw paw, produced from the blends of unripe paw-paw carica-papaya and wheat flour, unripe paw-paw, where washed, peeled, deseeded, sliced, weighed, blanched at... Continue Reading
    ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained  from Emene in Enugu State.  The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading
    Call Us
    Get this work
    whatsappWhatsApp Us