JOURNAL OF RESEARCH IN SCIENCE AND TECHNICAL EDUCATION – Volume 3, No 1

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Abstract
Wine making was an act, practices of converting raw food materials into finished products that is considered as the best of “value added”. Undoubtedly the product provides more sustenance but was also enjoyed for organoleptic reasons. In the face of the growing unemployment rate, food security and low Gross Domestic Product margin of the economy of Nigeria, exploring the option of maximum local product of
microbial enzyme of saccharomycescerevisiae (yeast) and agro product like pineapple will enhance National food Security and sustainable development. Pineapple (comosussp) is a fleshy fruit, very rich in sugar content and abundant in Nigeria. It usually suffers post-harvest spoilage when left unpreserved as a result of inadequate techniques and technology in Nigeria. It contains free sugar which can serve as suitable substrate for wine production. It is also an alternative to prevent spoilage and a means for diversification of the economy of Nigeria. To eschew over reliance of country on area of alcoholic beverages, Saccharomyces cerevisiae obtained from palm wine, metabolizes sugar via glycolytic pathway to pyruvate to form acetaldehyde which is then reduced to alcoholic wine (ethanol). Wine bioprocessing fermentation procedures were employed aseptically which lasted for 28 days after which the viability test of the yeast, determination of pH, determination
of titratable acidity, determination of reducing sugar, specific gravity, alcohol content and temperature where carried out for each day. Sensory evaluation of the pineapple product wine were also done. From the result, it was observed that there
was a decrease in pH from 5.20 to 4.00 for pineapple wine and 5.00 to 3.20 for the control, reducing free sugar from 4.12 to 2.00 foe pineapple wine and 4.00 to 2.25 for control and specific gravity of the samples from 1.001 to 0.9801 for the pineapple wine and 1.000 to 0.9702for the control while there was increase in titratable acidity, from 0.52 to 1.12 for pineapple wine and 0.46 to 0.98 for the control, temperature increased from 24.00C to 24.50C for pineapple wine and 24.00Cto 24.20C for the control and alcohol content increased from 0.15% to 6.40% for pineapple wine, 1.10% to 5.90% for the control and these resulted in alcoholic wine production. It was concluded that availability of basic information on the food microbial physiology and biochemistry help open new frontier in food security, exportation and
National Development.