PRODUCTION OF PINEAPPLE WINE USING BREWERS YEARS SCHROMYCESS CEREVISIAE
Abstract
ABSTRACT
This research studied how to make pineapple wine using brewer’s yeast (Saccharomyces cerevisiae) for fermentation. Fresh pineapple juice was used and the process was carefully controlled and monitored by checking like pH, sugar level, alcohol content, and microbial activity. The study found that brewers yeast worked very well in turning pineapple juice into wine with good alcohol content, pleasant taste, aroma, and clarity. It also showed that fruit wine production can help boost local agricultural and create economic value. finally it recommends further studies to improve fermentation and test other tropical fruits for wine.
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