By converting these fruit into value added products like wine is a smart solution for this problem. This study was aimed at the isolation and identification of local yeast strains from spoilt fruits and alcoholic breverages for the production of sweet wines using pineapple and watermelon fruit juices as substrates. The organisms obtained were isolated by spread plating 0. The organisms obtained were characterized culturally, morphologically, biochemically and confirmed using an API Test Kit. The organisms were further screened to obtain the one with the best fermentative property by carrying out the Stress exclusion test, ethanol tolerance test, temperature tolerance test, hydrogen sulfide production test and flocculation test. The wine was then produced by cell purification by washing the yeast cell obtained and preparation of inoculum using ml of water and 80g of sugar and these were used for the wine production which lasted for 14 days.
I look forward to the 1st of December to start decorating the house for Christmas. Setting up the tree and hanging the ornaments…What better way for family bonding? Cake and wine are synonymous with the Christmas season. Having received a lot of requests from the readers for Pineapple Wine, I decided to try it out this time.
Production Of Natural Vinegar From Over Ripe Pineapple Biology Essay
This recipe makes a 1 gallon batch, If a larger batch is desired, all ingredients will scale proportionately. Primary fermenter, stirring spoon, hydrometer, straining bag, siphon tubing kit, 1 gallon carboy or jug, an airlock and bung. A thermometer and brewing belt may be used to monitor and control temperature. Helpful hint: make sure all equipment i.
Sounds good and simple, can't wait to make it. Thank you Swapna. Thank you Swapna for this yummy wine recipe. My name is Bryan and I am working as an essayist in my blog.