PRODUCTION OF WINE FROM BANANA AND SWEET ORANGE

By

OKOYE OBIORA VITUS

Presented To

Department of Science Laboratory Technology

Two different wine were produced from the must of ripe sweet oranges (citrus spp.) and banana (musa spp.) by fermenting the must wine with a wine yeast strain of saccharomyces cerevisae var ellipsoideus and the other with a locally isolated yeast from well riped oranges. 400 mls of must was obtained separately from the sweet oranges and banana.The different fresh must were sterilized separately by addition of sodium metabisolphate (Na2S02O5) before they were put into different containers (buckets) for fermentation. The fermentation started by inoculating the fresh must with fully grown shake flask yeast culture and fermentation was allowed to last for 10 days (primary fermentation) and 14 days (secondary fermentation). Then clear wine were obtained by the addition of bentonite and racked to get rid of sediments. The wine were bottled in the presence of little or no air. Thereafter, the orange wine produced with a commercial yeast was analysed to have a PH of 4.0, a corresponding titrable acidity of 2.11, a total reducing sugar of 0.6g/100ml, while that of banana has a PH of 3.6, titratable acidity of 2.6 and a total reducing sugar of 0.4.     The orange wine produced with locally isolated yeast in the other hand has a PH of 4.0, a corresponding tetratable acidity of 2.13, a total reducing sugar of 0.8g/100ml, while that of banana has a PH of 3.8, titratable acidity of 2.9 and a total reducing sugar 0.7. The wine obtained were tested and approved.

Title page                                    i
Certification page                                ii
Dedication                                    iii
Acknowledgement                                iv
Table of contents                                v
List of tables                                ix
Abstract                                    x

CHAPTER ONE
1.0    Introduction                                1
1.1    Aims of the study                            4
1.2    Significance of study                        5
1.3    Statement of the problem                        5
1.4    Limitation of study                        6

CHAPTER TWO
2.0    Literature review                            7
2.1    Brief history of wine                        7
2.2.1    Types of wine                            15
2.2.2    Natural wines                            15
2.2.3    Fortified wines                            16
2.2.4    Palm wine                            17
2.3    Yeast                                18
2.4    Wine preparation                            19
2.4.1    Raw materials                            25
2.4.2    Yeast                                25
2.4.3    Fermentation                            26
2.5    Quality of wine                            27
2.6    Clarification and bottling                    28
2.7    Spoilage of wine                             30
2.8    Preservation of wine                        31
2.9    Use of wine                            31

CHAPTER THREE
3.0    Materials and method                            35
3.1    Materials (see appendix)                        35
3.2    Methods                                     35
3.2.1    Procurements of raw materials                    35
3.2.2    Isolation of yeast                            35
3.2.3    Collection and preparation of raw materials (sweet orange and banana)    38
3.3    Wine production                            39
3.3.1    Primary fermentation                        39
3.3.2    Secondary fermentation                         39
3.3.3    Total titrable acidity                        39
3.3.4    Determination of sugar content                    40
3.4    Racking                                    41
3.5    Ageing and storage                            41
3.6    Clarification                                42
3.6.1    Determination alcoholic content                42
3.6.2    Sensory evaluation of wine                    42
3.7    Analysis of microbial load                        43

CHAPTER FOUR
4.0    Result                                    44
4.1    Yeast viability test                            44
4.2    Analysis for the fresh must of orange                44
4.3    Analysis of the fermenting orange must                44
4.4    Analysis of the orange wine                        45
4.5    Analysis of fresh banana must                    45
4.6    Analysis of the fermenting banana must                45
4.7    Analysis of the banana wine                        45

CHAPTER FIVE
5.0    Discussion, conclusion and recommendation            54
5.1    Discussion                                54    
5.2    Conclusion                                55
5.3    Recommendation                            56
References                                57
      Appendix                                60

LIST OF TABLES
TABLE i:    ANALYSIS OF THE FRESH ORANGE MUST
TABLE ii:    ANALYSIS OF THE FERMENTED ORANGE MUST
TABLE iii:    ANALYSIS OF THE ORANGE WINE
TABLE iv:    ANALYSIS OF THE FRESH BANANA MUST
TABLE v:    ANALYSIS OF THE FERMENTED BANANA MUST
TABLE vi:    ANALYSIS OF THE BANANA WINE
TABLE Vii: ANALYSIS OF THE ORANGE WINE WITH LOCALLYSOLATED YEAST
TABLE Viii: ANALYSIS OF THE BANANA WINE WITH LOCALLY
                    ISOLATED YEAST