International Journal of Applied Biology
Vol. 6 No. 1 (2022): International Journal of Applied Biology

Wine Production from Banana (Musa sapientum) Using Yeast (Saccharomyces cerevisiae) Isolated from Grape (Vitis vinifera).

Constance Chinyere Ezemba (a:1:{s:5:"en_US"
s:50:"Chukwuemeka odumegwu ojukwu University Uli Nigeria"
})



Article Info

Publish Date
07 Jul 2022

Abstract

This research was carried out to produce wine from banana (Musa sapientum) using yeast (Saccharomyces cerevisiae) isolated from grape (Vitis vinifera). The fermentation of the banana wine lasted for 21days. During fermentation, liquor of the fermenting “must” were removed every 48hours from the fermentor for analysis of pH, titratable acidity, specific gravity and reducing sugar using standard procedures.. The results from the experiment showed that Specific gravity of the wine was observed to reduce drastically as the fermentation progresses. The pH of the Banana wine during fermentation increased from 4.16- 4.22 while the titrable acidity of the Banana wine produced increased from 1.05-1.77. The alcohol content of the wine increased from 0.0 to 9%. The higher the fermentation temperature, the faster the conversion of sugars into alcohol and carbon dioxide by the yeast. The flavor and taste was appreciable. This study showed that acceptable wine can be produced from banana with the yeast Saccharomyces cerevisiae isolated from grape.

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Journal Info

Abbrev

ijoab

Publisher

Subject

Agriculture, Biological Sciences & Forestry Automotive Engineering Energy Environmental Science

Description

International Journal of Applied Biology is an international, peer reviewed journal, publishing high-quality research. International Journal of Applied Biology only publishes manuscripts in English. Please see the journal's Focus & Scope for information about its Scope and peer-review policy. ...