– Preliminary Investigation Into The Use Of Rosselle (Hibiscus Sabdariffa) And Ugiri (Irvingia Gabonesis) In Wine Production – 

Download Preliminary Investigation Into The Use Of Rosselle (Hibiscus Sabdariffa) And Ugiri (Irvingia Gabonesis) In Wine Production project materials: This project material is ready for students who are in need of it to aid their research.

ABSTRACT

Wine is an made from grapes, generally , fermented without the addition of sugars, acids, enzymes, water, or other nutrients.

Yeast consumes the and converts it to ethanol and carbon dioxide. Some fresh fruits, such as grape, orange, banana, apple, watermelon, cucumber, pineapple etc. had been used for wine production.

In this study, Ugiri (Irvingia gabonesis) and Roselle (Hibiscus Sabdariffa) were used for table wine production. Fresh Ugiri fruit were processed and sieved with Muslin cloth.

Dried Roselle were washed, soaked in hot water and sieved with muslin cloth. The Ugiri and Roselle juice were mixed to obtain the must.

The must was inoculated with the of saccharomyces cerevisiae sourced from a stock culture isolated from fresh fermented palm wine. Sodium metabisulphite was also added into the must.

The solution was allowed to ferment and during which some parameters such as pH, reducing sugar, specific gravity, titrable acidity and alcohol content determination were carefully carried out.

The pH of wine ranged from 5.8 to 3.5, the specific gravity of the wine ranged from 0.63 to 0.40 kg/m3. Alcohol content of the fermented wine ranges from 0.33 to 0.74 kg/100ml and the reducing sugar of the fruit wine is from 0.67 to 0.38.

The must using Saccharomyces cerevisiae led to the successful production of wine.

TABLE OF CONTENTS

Title Page        i

Certification       ii

Approval         iii

Dedication    iv

Acknowledgment      v

Abstract  vi

Table of contents        vii

INTRODUCTION

Aim of Study             4

Specific Objectives    4

LITERATURE REVIEW

Wines of African Origin       6

Classification    7

Uses of Wine        8

Roselle (Hibiscus Sabdariffa) 9

Origin          11

Rozelle Names       12

Taxonomy      13

Botanical Description    13

Bush Mango (Irigngia gabonesis)    14

Uses of Irvingia Species 15

Taxonomy and Local Names        17

Wine Production     21

Juice (‘Must’) Preparation    21

Fermentation    21

The Yeast Strain     22

Carbon Source         23

Alcohol     24

pH And Acids         24

Carbon Dioxide  24

Aging            25

Clarification       25

Packaging and Bottling    26

Quality Evaluation of Wine    26

Clarity/Appearance       27

Odor/Smell     27

Tastes        27

Color       28

MATERIALS AND METHODS

Collection of Sample   30

Isolation of Yeast      30

Characterization and Identification of Yeast  30

Inoculum Development    30

Must Fermentation       32

Parameters Evaluated     32

RESULTS

Discussion       36

Conclusion       37

References        38

REFERENCES

Abdallah, M.A., Suliman, A.O.A., Eldeen, S., Idriss, A.A. and Abdualrahman, M.A.Y. (2011). A comparative study on red and white karkade (Hibiscus sabdariffa L.) calyces, extracts and their products. Pakistan Journal of Nutrition. 10(7): 680–683.

Agbor, L. O. N. (1994). Marketing trends and potentials for Irvingia gabonensis products in Nigeria. ICRAF-IITA Conference on Irvingia gabonensis; Ibidan, Nigeria; May 1994.

Ake Assi, L. (1991). La diversité génétique des espèces végétales sous-exploitées d’Afrique. Crop genetic resources of Africa 1: pp.70-72.

Akubor, P. I. (1996). The suitability of African bush mango juice for wine production. Plant Foods for Human Nutrition; Dordr echt 49: 3 pp.213-219.

Alegbejo MD (2000). Processing, utilization and nutritional values of Okra and Roselle. Noma Magazine. 14:43-45.

Aliyu L (2000). Roselle (Hibiscus sabdariffa L.). Production as affected by pruning and sowing date. J. Applied Agric. Technol., 6:16-20.

Ayuk, E. T. et al. (1999). Uses, management and economic potential of Irvingia gabonensis in the  humid lowlands of Cameroon. Forest Ecology and Management 113: 1 pp.1-9.

Cooper, B. (1993). The delightful Hibiscus sabdariffa. Tea Coffee Trade J. 165(1): 100–102.

Copley, L.S. (1975). An introduction to the botany of tropical crops. Longman Group, U.K. National Biodiversity Action Plan (N.B.A.P.) (1999). Biodiversity in Kordofan region. El-Obeid Agricultural Research Station, Sudan. Report SUD/97/G31, pp: 41–43.

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *