ISOLATION AND SELECTION OF LOCAL YEAST STRAINS FOR THE PRODUCTION OF SWEET WINE USING PINEAPPLE AND WATERMELON JUICES
CHAPTER ONE
1.0Â Â INTRODUCTION
Wine is a popular drink being enjoyed all over the world. Historians believe that wine started in the Caucasuses and Mesopotamia as early as 6000 BC (Robinson, 2006). Rigveda Amply testified that the wine is perhaps the oldest fermented product known to man. However, the actual birth place of wine is still unknown, although it had been prepared somewhere in 350 BC. (Joshi and Devender, 2005). Wine has been made in India for as many as 5,000 years. It was the early European travallers to the courts of the Mughal emperors Akbar, Jehangir and Shah Jahan in the sixteenth and seventeenth centuries who reported tasting wines from the royal vineyards (Philip, 2000).
Grapes (berries) are the main fruit that has been used for wine production. Though, the suitability of fruits other than grapes have been investigated all over the world, the amount of wine produced from non-grape fruits are insignificant. In many countries, other fruit wines from apple (Spain, France, Belgium, Switzerland and England), plum (Germany) and cashew (India) are in high demand.
Fruit is a structural part of plant that contains seeds, normally fleshy, sweet and edible in the raw states, and examples include: oranges, grapes, strawberries, juniper berries, pineapple, and water melon (Mauseth, 2003). They are ripe ovaries or carpels that contain seed (McGee, 2004). Most fruits are eaten as desserts and they can be processed into liquid products which include fruit juices, wines and other preserves like; marmalade, jams and jellies.
The pineapple and watermelon fruits are popular fruits wildly consumed in Nigeria. They are generally grown in the southern and some eastern parts of the country. Typically, pineapple is flavored and eaten fresh by consumers because of its unique characteristics (Sarah et al., 1997). Its flesh is a deep yellow color with good firmness and has a delicious taste characterized by sweetness and a little acidity. Additionally, it has very intense fruity fragrance and aromatic flavour. Pineapple as a fruit crop has a lot of economic, nutritional, medicinal, and industrial importance (Sarah et al., 1997).
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ISOLATION AND SELECTION OF LOCAL YEAST STRAINS FOR THE PRODUCTION OF SWEET WINE USING PINEAPPLE AND WATERMELON JUICES
