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Production Of Wine From Ripe Pawpaw Fruit Carica Papaya

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PRODUCTION OF WINE FROM RIPE PAWPAW FRUIT CARICA PAPAYA

ABSTRACT

 

Wine can be produced from paw-paw carioca papaya. Ripe paw-paw were peeled, sliced and homogenized using a weaving blender to obtain 2.5 litres of paw-paw ‘MUST’ the fresh ‘must’ be added 0.49 litres of sodium metabisulphate to sterilize it, and get it ready for fermentation.

Fermentation was started by inoculating the ‘must’ with 15-25 hours grown yeast + culture (starter culture and primary fermentation), which will last for days and racked before secondary fermentation which lasted for 14 days. The young wine was racked OH from ‘less’ filtered and pasteurized. Maturation was allowed for 4 weeks only because of time constraints. Physicochemical of wine were carried out and determined to be PH-4 .0 specific gravity 1.0406, titrable acidity and alcoholic content – 80% (v/u).

Microbiological assay of the wine was carried out and the microbial load was total plate court 23 x 105 coliforms court 10 x 105 and yeast court 5 x 105. This shows that the wine was contaminated during processing and is not recommended for consumption. It is possible to produce accepted table wine from ripe paw-paw when the microbiology is under control.

TABLE OF CONTENTS

 

Certification

Dedication

Acknowledgement

Abstract

Table of Contents

 

CHAPTER ONE

1.0     Introduction

1.1            Classification of wine

1.2            Objective of the study

1.3            Specific objective

1.4            Statement of problem

1.5            Hypothesis

1.6            Significance of study

 

 

CHAPTER TWO

2.0            Literature review

 

CHAPTER THREE

3.0     Materials and methods

3.1            Materials

3.2            Methods

3.3            Pipe Paw-paw

3.4            Racknig

3.5            Maturation and ageing

3.6            Microbiological quality control of the Paw-paw wine

3.7            Plate method

3.8            Streaking method

3.9            Gram staining

3.10       Alcoholic determination

3.11       Determination of titrable acidity           

3.12       Estimation of total reducing sugar

3.13       PH determination

3.14       Specific gravity determination

3.15       Bottling, pasteurization and corking

3.16       Flow sheet for the production of table wine

 

CHAPTER FOUR

4.0     Result and discussion

4.1            Media number of organism

4.2            Culture media composition and preparation

4.3            Macconkey agar

4.4            Dextrose agar

4.5            Microbial isolation of fungi

4.6            Characteristic and isolate from wine sample

 

CHAPTER FIVE

5.1            Conclusion and recommendation

5.2            Recommendations

 

REFERENCE

 

CHAPTER ONE

 

1.0     INTRODUCTION

Wine can be defined as any products obtained from the alcoholic fermentation of juice of grape by yeast sacharomyces cerevisae, followed by subsequent aging process, fraizer and westhoft, (1978).

Amerine et al (1979), defined wine as mixture consisting of both organic and inorganic compounds. The amount of components found in wine is estimated at 400 Kunkee et al (1977), some of these compounds are esters, fuse oil, fixed acid, fartaric, malic and citric acid, sugar aldahydes, tanirs and pectins. The flavours developed during maturation are attributed to the presence of acid in the wine and also to the organoheptic quality of the wine without which the wine appear insipid. Another function of these acids is to inhibit the growth of contaminants Amerine et al, (1972).  

Good quality wine depend to a large extent of the initial sugar, acid, water and other chemical content of the fruit to be used Stater (1972). Presently, wine is produced from different types of fruits such as tomato, cashew, pineapple, banana, grape and Paw-paw. In fact, any edible products

 

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