{"id":6792,"date":"2022-09-20T04:21:18","date_gmt":"2022-09-20T04:21:18","guid":{"rendered":"https:\/\/file.currentschoolnews.com\/?post_type=product&p=6792"},"modified":"2022-09-20T13:08:04","modified_gmt":"2022-09-20T13:08:04","slug":"pineapple-wine-fermentation-production-using-brewers-yeastsaccharomyces-cerevisiae","status":"publish","type":"product","link":"https:\/\/pastexamquestions.com\/product\/pineapple-wine-fermentation-production-using-brewers-yeastsaccharomyces-cerevisiae\/","title":{"rendered":"Pineapple Wine Fermentation Production Using Brewer\u2019s Yeast(Saccharomyces Cerevisiae)"},"content":{"rendered":"

– Pineapple Wine Fermentation Production Using Brewer\u2019s Yeast(Saccharomyces Cerevisiae) –<\/strong><\/span><\/p>\n

Download Pineapple Wine Fermentation Production Using Brewer\u2019s Yeast(Saccharomyces Cerevisiae)<\/strong><\/span>. Microbiology students who are writing their projects can get this material to aid their research work.<\/span><\/span><\/p>\n

Abstract<\/b><\/span><\/h2>\n

Pineaple(Ananas cosmosus<\/em>) belonging to the Bromeliaceae<\/em> family is grown in different parts of Nigeria either for export of for the local market.<\/p>\n

The study adopted a method of extraction of the fruit juice, fermentation process, sugar test, pH solution text, acidity and specific gravity test. The experiment was conducted to study the effect\u00a0 of baker\u2019s yeast(Saccharomyces<\/em> cerevisiae<\/em>) on the fermentation of pineapple juice into wine.<\/p>\n

The study revealed\u00a0 that the sugar level in the wine produces decreased with time at different concentration levels. The nutritional composition of the fresh pineapple juice and the wine produced showed that the sugar content of the fresh pineapple juice was higher than that of the wine.<\/p>\n

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Introduction<\/span><\/span><\/strong><\/span><\/h2>\n

Pineapple (Ananas comosus<\/em>) belonging to the Bromeliaceae<\/em> 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.<\/p>\n

Pineapple as a fruit crop has a lot of economic, nutritional, medicinal, and industrial importance (Sarah et al.,<\/em> 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>\n

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.<\/p>\n

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