PINEAPPLE WINE FERMENTATION PRODUCTION USING BREWER'S YEAST (SACCHAROMYCES CEREVISIAE)
Abstract
Pineapple Wine Fermentation Production Using Brewer's Yeast ( Saccharomyces Cerevisiae). The main bacteria contaminants isolated in the fresh pineapple juice included lactobacillus sp., Gluconobacta sp., Streptococcus sp., And Leuconostoc sp Fungal or wild yeast contaminants also isolated included Saccharomyces sp. Candidda sp. and Aspergillusvsp. The seasonality of pineapple fruits as well as poor handling and transportation of the fruits, absence of industrial utilization of the pineapple as raw material, rejection from the international market coupled with inadequate local market conditions contributed to the high post harvest losses of pineapple.
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