Fermentation Dynamics Of Wine Production From Coconut Using A Starter Culture Of Saccharomyces Cerevisiae

ABSTRACT

In this work, Fermentation dynamics of wine production from coconut using Saccharomyces cerevisiae  was allowed to ferment for 11days and the analysis were obtained. Analysis of the coconut juice shows that it contained 2.8 pH, 1.37% Titratable acidity, 6.98% Total solid,  specific gravity of 0.94%, 2.1% sugar and 10.66% v/v alcohol. The properties listed above are investigated during the fermentation period which denotes the changes that occur at each particular day of fermentation starting from day zero .The wine produced was evaluated based on Appearance, taste, flavor and general acceptability. Sensory evaluation shows that coconut juice fermented with Saccharomyces cerevisiae produced wine that was accceptable. This work shows that coconut juice is a suitable substrate,which can be transformed into a good quality wine using commercial starter culture Saccharomyces cerevisiae.

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of contents ﾿ v

List of tables ﾿ vii

List of figures ﾿ viii

Abstract ﾿ ix

CHAPTER ONE

1.0 ﾿ Introduction ﾿ 1

1.2 ﾿ Aim and Objectives ﾿ 4

CHAPTER TWO

2.0 ﾿ LITERATURE REVIEW ﾿ 5

2.1 ﾿ Wine Acids ﾿ 5

2.2 ﾿ Sugar and Wine ﾿ 6

2.3 ﾿ Wine and metabisulphate ﾿ 7

2.4 ﾿ The Biochemistry  of the Conversion of Fermented Fruits to Wine ﾿ 7

2.4.1 ﾿ Coconut Fruit ﾿ 8

2.4.2 ﾿ Comparison of Coconut Wine with other Wines    ﾿ 9

2.4.3 ﾿ Microbiology of Coconut Wine ﾿ 10

2.4.4 ﾿ Nutritional Value of Coconut Wine ﾿ 11

2.5 ﾿ Yeasts ﾿ 12

2.5.1 ﾿ Genomic Characteristics of Wine Yeast ﾿ 13

2.5.2 ﾿ Ecology of Wine Yeasts ﾿ 14

2.5.3 ﾿ Targets for Selection and Improvement of Wine Yeasts ﾿ 15

CHAPTER THREE

3.0 ﾿ MATERIALS AND METHODS ﾿ 17

3.1 ﾿ Source of Materials ﾿ 17

3.2 ﾿ Sample Preparation and Juice Extraction ﾿ 17

3.3 ﾿ Preparation of Media ﾿ 17

 3.3.1 ﾿ Preparation of Sabouraud Dextrose Agar ﾿ 17

3.3.2 ﾿ Preparation of Broth for Starter Culture ﾿ 18

3.3.3 ﾿ Test for Media Sterility ﾿ 18

3.4 ﾿ Confirmation of Identity of Saccharomyces cerevisiae ﾿ 18

3.4.1 ﾿ Characterization and Identification ﾿ 19

 3.5 ﾿ Production of Coconut Wine ﾿ 19

3.5.1 ﾿ Preparation of Starter  Culture ﾿ 19

 3.5.2 ﾿ Inoculation of “Must” (Pitching) ﾿ 19

3.5.3 ﾿ Production Flow Chat ﾿ 20

3.6.0 ﾿ Methods of Analysis ﾿ 21

 3.6.1 ﾿ Determination of pH ﾿ 21

3.6.2 ﾿ Determination of Total Solids ﾿ 21

3.6.3 ﾿ Determination of Total Titratable Acidity ﾿ 21

3.6.4 ﾿ Determination of Specific Gravity ﾿ 22

3.6.5 ﾿ Determination of Ash Content ﾿ 23

3.6.6 ﾿ Determination of Sugar Content ﾿ 23

3.6.7 ﾿ Determination of Alcohol Content ﾿ 24

3.6.8 ﾿ Sensory Evaluation ﾿ 24

3.7 ﾿ Statistical Analysis ﾿ 25

CHAPTER FOUR

4.0 ﾿ RESULTS ﾿ 26

CHAPTER FIVE

5.1 ﾿ Discussion  ﾿ 36

5.2 ﾿ Conclusion ﾿ 37

5.3 ﾿ Recommendation ﾿ 37

References