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Studies on Wine Production from Coconut Fruit (cocos Nucifera Lin.)

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Studies on Wine Production from Coconut Fruit (cocos Nucifera Lin.)


This page presents an excerpt of the available research material, including the Preliminary Pages, Table of Contents, Abstract, Chapters One to Five, and References. It provides a comprehensive overview of the study, enhancing readability and accessibility for students, and researchers seeking complete material on “Studies on Wine Production from Coconut Fruit (cocos Nucifera Lin.)”.


ACKNOWLEDGEMENT


I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Biology for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Studies on Wine Production from Coconut Fruit (cocos Nucifera Lin.) provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.




PRELIMINARY PAGES


CHAPTER ONE

INTRODUCTION


    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES



    ABSTRACT


    Coconut fruit is a tropical fruit with short shelf-live due to prevailing temperature and humid condition in tropical areas like Benue state Nigeria. Consequently, production of wine from fruit may help reduce the level of postharvest loss and increase the range in type of wines. This study undertook production of wine from coconut fruit. Several parameters were determined. Colony counts of the yeast cells during coconut fermentation in cfu/ml showed the highest colony counts of yeast cells of 4.3 x 103 cfu/ml. The pH of the fermenting wine moved from 4.77 at 0hr to 2.79 at 168hrs suggesting it became more acidic and likely to be more inhibitory to spoilage microorganism and gives fermenting yeast a competitive advantage. The temperature of the fermenting wine did not show major variation from time 0hr to 168hrs, however the specific gravity decreased with increased in time 0hr to 168hrs. The alcoholic content was 5.81 after 168hrs of fermentation period. More research is however required to determine the shelf stability of this wine produced in Nigeria.




    1.1 Introduction

    … As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.…


    CHAPTER TWO

    LITERATURE REVIEW


    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …


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