Effect Of Brewer’s Yeast (Saccharomyces Cerevisiae Var. Ellipsoideus), Baker’s Yeast (Saccharomyces Cerevisiae) and Dual Culture (Saccharomyces Cerevisiae Var. Ellipsoideus and Saccharomyces Cerevisiae) on the Fermentation of Pineapple Juice into Wine
| dc.contributor.author | Aidoo, Patrick Adonis | |
| dc.date.accessioned | 2012-06-20T13:34:16Z | |
| dc.date.accessioned | 2023-04-21T17:20:02Z | |
| dc.date.available | 2012-06-20T13:34:16Z | |
| dc.date.available | 2023-04-21T17:20:02Z | |
| dc.date.issued | 2011-06-20 | |
| dc.description | A thesis submitted to the School of Graduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirements for the award of the Degree of Master of Science in Postharvest Technology. | en_US |
| dc.description.abstract | A study was conducted at the chemistry laboratory of Teshie Presbyterian Senior High School in the Greater Accra Region of Ghana to produce wine from pineapple juice using bakers‟ and brewer‟s yeasts. A 3 x 3 factorial in Complete Randomised Design was used and replicated three times. Parameters studied included sugar content (glucose, sucrose, fructose and total sugar), alcohol content, pH, titratable acidity and sensory analysis. The results revealed that as sugar content decreases, alcohol content increases; as pH decreases acid content increases. The total sugar content of the most containing 20ml (1.0×106 cfu/g) of yeast decreased from 17.3oBrix to 5.0oBrix as alcohol increased from 0% to 8.5% 10days, after incubation, and then decreased to 7.6% 14days after incubation. In the must containing 10ml (6.0×106 cfu/g) of yeast, total sugar decreased from 17.3oBrix to 5.3oBrix as alcohol content increased from 0% to 8.2% 10days after incubation and then decreased to 7.45% 14days after incubation. The control (must without yeast) also showed a gradual decrease in sugar content from 17.3oBrix to 9.3oBrix as alcohol content consistently increased from 0% to 5.3% 14days after incubation. Significant differences were observed between the yeast concentrations and the control (P<0.05). The study concluded that yeast strains and concentration were highly efficient in utilizing the pineapple sugar to produce wine with substantial alcohol content, maintaining the keeping qualities of pineapple juice wine, thus reducing wastage, and was highly accepted. The sensory analysis showed that the wine produced was in the category of standard wines (score of 13-16). The process of ageing for three months and racking at two weeks interval produced standard wine with neither outstanding characteristics nor defects. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/4111 | |
| dc.language.iso | en | en_US |
| dc.title | Effect Of Brewer’s Yeast (Saccharomyces Cerevisiae Var. Ellipsoideus), Baker’s Yeast (Saccharomyces Cerevisiae) and Dual Culture (Saccharomyces Cerevisiae Var. Ellipsoideus and Saccharomyces Cerevisiae) on the Fermentation of Pineapple Juice into Wine | en_US |
| dc.type | Thesis | en_US |
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