Studies on Wine Production From Coconut Fruit Cocos Nucifera Lin

Studies on Wine Production From Coconut Fruit (Cocos Nucifera Lin.)

Project / Seminar Material
Reference ID: PS-851-TM

DEDICATION

This research material titled “Studies on Wine Production From Coconut Fruit (Cocos Nucifera Lin.)” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Biology, Book Authors and Profound Scholars of existing or related project material on “Studies on Wine Production From Coconut Fruit (Cocos Nucifera Lin.)” for their invaluable guidance, support, and expertise throughout the journey.

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TABLE OF CONTENTS

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.

    Studies on Wine Production From Coconut Fruit (Cocos Nucifera Lin.)

    CHAPTER ONE

    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

    2.0 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 …

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