Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms

Chapter TWO

2.1 Overview of Fermentation Processes
2.2 Brewer’s Yeast (Saccharomyces cerevisiae)
2.3 Pineapple Wine Production
2.4 Factors Affecting Fermentation Efficiency
2.5 Yeast Nutrition and Growth
2.6 Impact of Temperature on Fermentation
2.7 Influence of pH in Fermentation
2.8 Fermentation Rate and Alcohol Production
2.9 Quality Control in Fermentation
2.10 Recent Advancements in Fermentation Technology

Chapter THREE

3.1 Research Design
3.2 Sampling Techniques
3.3 Data Collection Methods
3.4 Experimental Setup
3.5 Statistical Analysis Plan
3.6 Ethical Considerations
3.7 Research Validity and Reliability
3.8 Data Interpretation Techniques

Chapter FOUR

4.1 Overview of Research Findings
4.2 Yeast Performance in Pineapple Wine Fermentation
4.3 Influence of Fermentation Conditions on Product Quality
4.4 Comparison of Different Yeast Strains
4.5 Analysis of Alcohol Content in Final Product
4.6 Impact of Nutrient Availability on Fermentation
4.7 Evaluation of pH Levels during Fermentation
4.8 Discussion on Fermentation Efficiency

Chapter FIVE

5.1 Conclusion and Summary
5.2 Summary of Findings
5.3 Implications of the Study
5.4 Recommendations for Future Research
5.5 Closing Remarks