PINEAPPLE WINE FERMENTATION PRODUCTION USING BREWER’S YEAST(SACCHAROMYCESCEREVISIAE)

Thesis Overview

<p> </p><h3><strong>INTRODUCTION</strong></h3><p>Pineapple (<em>Ananas comosus</em>) belonging to the <em>Bromeliaceae</em>&nbsp;family is grown in different parts of Nigeria either for export or for the local market. Pineapples are sliced and eaten fresh in the homes, or processed into fruit juices for consumption or concentrates for future use. Pineapple as a fruit crop has a lot of economic, nutritional, medicinal, and industrial importance (Sarah <em>et al.,</em>&nbsp;1997). According to Dull (2002), pineapple serve as food for human consumption contains about 81.2-86.2% moisture, 13-19% total solids of which sucrose, glucose, and fructose are the main components, 2-3% fibre and rich source of vitamin C.</p><p>Lipids and nitrogenous compounds constitute 0.1% of which 25-30% of the nitrogenous compounds are true proteins. The fruit is also rich in calcium (Ca) which has proteolytic activity due to the enzyme bromelin. Consumption of pineapple enhances the detoxification of the human body and prevents blood clotting. It also prevents kidney problems, protects the heart and regulates stomach acidity and help prevents constipation (Dull, 2002).Wine, an alcoholic beverage, made from a variety of fruit juices by the fermentative action of selected yeast, is adapted to an ageing process handed over from generation to generation.</p><p>Traditionally, wine is produced from apple, pear, grape, pineapple and berry which are available in Europe, Middle East, America ,South Africa and Africa such as Nigeria (Kunkee and Vilas, 1994). According to FAO (1998) fermentation is one of the most ancient and most important food processing technologies which had been neglected by scientists and policy makers especially in traditional fermented products from developing countries. Fermentation is a relatively efficient, low energy preservation process which increases the shelf life and decreases the need for refrigeration or other form of food preservation technology.</p><p>It is therefore a highly appropriate technique for use in developing countries like Nigeria and remote areas where access to sophisticated equipment is limited. Fermented fruits wines are popular throughout the world, and in some regions it makes a significant contribution to the diet of millions of individuals. The possibility and the use of pineapple for the production of wine will create employment, income generation for farmers and address the post-harvest losses associated with glut on the local market in Nigeria.</p> <br><p></p>