Production and Analysis of Wine from Agriculture Wastes: Pineapple (Ananas Comosus) Peels, To Act for Sustainable Ecosystem

Abstract

Wine production from pineapple waste (Ananasa comosus) was carried out by controlled fermentation for five days. Fermentation of these wastes was done in groups. group 1 and 2 (test and control group for pineapple wastes.). Bitter leaves macerated was added to group 1 and 2 to obtain substrate leaves, ratio of 400:0.02:50 (gram per litter). The mixture was boiled after 18hrs at 100⁰c for 30mins and the filtrate obtained was inocculated with 1.0ml of x 10⁹cfu/ml saccharomyces cerevisiae, elliposides and left at room temperature (28 ±1.0⁰C) for 5 days. During the fermentation period, the pH, specific gravity, temperature, percentage of alcohol content were monitored. Wine produced from substrate treated with bitter leaves had higher alcoholic content (0.68%) than the untreated control (0.038 – 0.26%). The microbial analysis of bacterial/fungi production in the fermentation was also done on the production.