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
