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| Chapters: 1-5
| Pages: 69
PRODUCTION OF WINE FROM BANANA AND SWEET ORANGE
ABSTRACT
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.
ABSTRACT
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.
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