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 increasesat 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.
CHAPTER ONE
INTRODUCTION
Wine 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 practically all fruits. Wine can be fermented with yeast that occurs
naturally in grape and in other countries where grape is not produced, emphasis
is usually placed on other fruits for wine making. There are some soft fruits
from both temperate and tropical regions whose pigment stability and flavor
profiles match those of any wine from grapes, but suffer from the lack of
intensive research and development given to grape wine.
Reports on tropical fruit wines
have been mainly on exotic species such as banana, pineapple, citrus, mango,
pawpaw, apple, strawberries e.t.c (Maldonado et al. 1975). Wine represents a safe and healthful beverage; it
also provides calories and vitamins. During period when life was often
strenuous, it offered relaxation and relief from pains.
Bananas (Musa sapientum) are an important staple starchy food in Nigeria.
It is a seasonal and highly perishable fruit, which can be available all year
round. The large quantity of bananas and plantains provides the potential for
industrial use (FAO 2003). In addition, any application to produce a marketable,
value-added product will improve banana farming economies and eliminate the
large environmental problem presented by banana waste. Banana could then
compete in the market, either as banana juice or as mixtures with other juices
because of its flavor and aroma (Lee et
al. 2006).
Bananas has a lot of nutritional
benefits, thus demands in the market are high. They are highly recommended by
doctors for patients whose potassium is low, because of its impressive
potassium content. Potassium is an important component of cell and body fluids
that helps control heart beat and blood pressure, countering bad effects of
sodium. Banana is considered as an important food to boost the health of
malnourished children, it contains good amount of soluble dietary fiber that
helps normal bowel movements; thereby reducing constipation problems. Medicinal
uses of banana have positive contribution towards successful treatment of
anemia, heartburn, temperature control, ulcer, overweight e.t.c.
Banana juice can also be applied to
wine production; however, banana juice is turbid, gray in color, very viscous,
tends to settle during storage and, therefore must be clarified prior to
commercialization (Lee et al.2006).
The turbidity and viscosity of banana wine are caused mainly by the
polysaccharides in banana juice such as pectin and starch and therefore make
the clarification process harder. Application of pectinase and
-amylases that affectthe quality of wine is important for improving the process of banana wine production.
OBJECTIVE
OF THE STUDY
1. To
produce wine from banana wine
2. To
evaluate the qualities of the wine
3. To
carry out or monitor yeast count during fermentation.
CHAPTER TWO
LITERATURE REVIEW
2.1 HISTORY OF WINE MAKING
The
practice of wine making is as old as our most ancient civilization and wine has
played a central role in human culture for more than 8000 thousand years. In
contrast to food and beverages that spoil quickly or that can spread disease;
wine doesn’t spoil if stored properly; the alcohol in wine called ethanol is
present in sufficient concentrations to kill disease causing microorganism, and
throughout history, wine was often safer to drink than water or milk.(Bisson and
Butzke, 2009). This properly was so significant that before the connection
between microorganism, poor sanitation and disease was understood, ancient
civilization regarded wine as a gift from the gods because it protected against
diseases. (Bisson and Butzke, 2009)
According
to Desroseir and Desroseir, 1997 in their book titled”The Technology of Food
Preservation” it reported that wine and beer or similar fermented products
originated in antiquity. Alcoholic beverages were discovered by man in many
areas on earth. There was a fermented cactus juice known to certain tribes in
the southwest, but evidently alcohol was not a commodity in America as it was
in the ancient Egyptian, Greek, Roman, and Oriental civilization. They went
further to say that the ability to produce pleasant, palatable effervescent
beverages by fermentation of natural juices is a demonstration of man’s
inherent ingenuity. From the earliest recorded history. Wine and beer have been
important items of trade.
Archaeological evidence suggests
that the earliest known production of wine, made by fermented grapes, took
place in Georgia and Iran, from as early as 6000BC. David,
(2003) and Berkowitz, (1996).
Wine
probably appeared in Europe at about 4500BC in what is now Bulgaria, and
Greece, and was very common in ancient Greece, Thrace and Rome. Wine has also
played an important role in religion throughout history. The Greek god Dionysus
and the Roman equivalent Bacchus represented wine, and the drink is also used
in Catholic Eucharistic ceremonies and the Jewish Kiddush. Whiter, (2001).
A
2003 report by archaeologists indicates a possibility that grapes were used
together with rice to produce mixed fermented beverages in China in the early
years of 7000BC. Pottery jars were found to contain traces of tartaric acid and
organic compounds commonly found in wine. (McGovern, et
al. 2003)
2.2 WINES OF AFRICAN ORIGIN
In
nearly all the areas of the world, some type of alcoholic beverages native to
its origin is consumed. The traditional alcoholic beverages of tropical Africa
are produced in small holdings and can be divided roughly
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