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Project topic for Biology department.


Wine production from Coconut is the fruit produced by the coconut palm (Cocosnucifera) which belongs to the family of Arecaceae. This contain unique chemical composition of sugar, vitamins, mineral, amino acid and phytohormones and a rich source of electrolytes and natural salts, especially potassium and magnesium. It is low colorie and nearly fat-free, low in sugar as well as containing a little fiber to moderate absorption and is rich  which have anti-aging, anticancer, and anti-thrombolytic effects in humans. Fermentation is the process of extracting energy from the oxidation of organic compounds. Wine was produced at 1:4 from coconut (Cocosnucifera) using natural yeast (Recipe A) natural yeast augmented with granulated sugar (Recipe B), on fermentation for 120 hours, pH value were 3.55+ 0.002, 3.55+ 0.02, specific gravity value were 1.036+0.00, 1.050+0.00, titratable acidity value were 9.10+0.07, 9.10+0.07, total sugar content value were 26.03 +0.34, 50.80 + 0.34 for Recipes A to B respectively. Aerobic and anaerobic fermentation after 48 hours was event. Taste testing showed very little differences in wines from Recipes A to B. 5% of the starter culture was inoculated into sterilized juice after 24 hours. The fermentation was allowed to take place for 5 days at a temperature of 30+2oC. Coconut wine could thus be produced for immediate consumption within 48hours. This study is based on the evaluation of Coconut as a substrate for wine production and the efficiency of locally isolated yeast (Saccharomyces cerevisiae) from palm wine for production of fruit wine. This study has demonstrated that it is possible to produce wines from locally available fruit with good microbiological standard and high acceptability. Local farmers and processors will be encouraged to gather more coconut to be utilized into a valuable product which is the coconut wine.

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