sitelogo
 Home»Food Science Technology» Production of pineapple wine

Production of pineapple wine

 Department: Food Science Technology  
 By: usericon uzogood4u  

 Project ID: 4622
   Rating:  (3.0) votes: 7
Rate this project
   Price:₦2000
Abstract
Wine was produced from Pineapple (Ananas Comosus). The pineapple is the common name for a tropical plant with edible fruit, which is actually a multiple fruit, consisting of coalesced barriers. The ratio of 1:4 (Pineapple– must: sugar) was used to produce wine using granulated sugar contained naturally augmented with baker yeast and water to produce pineapple wine. After 144h of fermentation, the color was changed from pineapple to whitish, and the taste was changed from sweet to sour. Others say that it has high foam and flocs with clean suspension because of long fermentation of the wine is a good amount of reducing sugars, which is most favorable for the growth of microorganisms and evidence of ( malo-lactic) fermentation in the production of wine.                             ...
Preview +
Other Food Science Technology project topics and materials you might be interested in
»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)
»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara
»Formulation and production of ethanol from cassava waste peels
»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour
»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended
»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo
»Assessing the impact of air humidity on the drying of freshly harvested corn
»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour
»Production of fruit squash from different local fruits
»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea
»The nutritional evaluation of biscuit produced from potato and plantain flours
»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple
»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer
»Investigation on the quality of vegetable oils sold in Owerri market, Imo State
»Production and proximate composition of tapioca from cassava and plantain

Upload Project

Do you have project materials to share? Upload and earn with it.

Departments