Browsing by Author "POPOOLA, Oyekemi Olabisi"

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    Production of Banana Wine Using Locally Designed and Fabricated Microfermenter
    (Bells University of Technology, 2015-03-27) POPOOLA, Oyekemi Olabisi; Dr. Olu Malomo
    A microfermenter (prototype) was designed and fabricated to check on the possibility of a closed system for the production of wine from banana (Musa acuminata). Banana juice (must) was innoculated with Saccharomyces cerevisiae isolated from wild fermented banana and fermentation allowed to take place for 9 days at controlled temperature of between 2 - 6°C. Physico-chemical parameters and yeast population were monitored throughout the course of fermentation. These parameters were colour, yeast behaviour, Specific Gravity, Total Soluble Solids (Brix), pH, Titratable Acidity and Alcohol content. During must fermentation, the Specific Gravity, Total Soluble Solids and pH all decreased from 1.057 to 1.013, 14 to 3.0°Brix and 4.90 to 4.00 respectively, while the Titratable Acidity and Alcohol content increased from 0.094 to 0.773% and 0.00 to 6% respectively. The fermentation commenced with a gravity of 14°Brix with a yeast population of 6 million per ml and terminated with a gravity of 3.0°Brix and a yeast population of 8.7 million per ml to prevent yeast autolysis. The physico-chemical, microbiological and organoleptic properties of the banana wine (BWI) produced was compared with three (3) commercial wines made from grape. The commercial wines were "Vino de Italia Wine" (VIW), "Ocean Beach California" (OBC) and "Castilo de Espana" (CDE). Significant differences (p<0.05) were observed in all samples of wine for physicochemical parameters, but no significant difference (p<0.05) between the Specific Gravity of OBC and CDE. VIW had a Total Bacteria Count of 4x10'CFU/ml while BWI and CDE had the same Total Bacteria Count of 3x10'CFU/ml. VIW had a Total Fungi Count of 5x10'CFU/ml, while BWI had a Total Fungi Count of 1x10'CFU/ml. OBC had no Bacteria and Fungi. During organoleptic evaluation.