PRODUCTION ONE

DATE: 30/11/2021

TITLE:SMALL SCALE PRODUCTION OF WINES USING LOCAL FRUITS

AIM: To be acquainted/familiarise with the techniques involved in the production of wine in the
laboratory using local fruits. (Tangerines)

PRINCIPLE: Wine production is based on the principle of fermentation. Fermentation is the

decomposition of organic substances by microorganisms such as bacteria, mould, yeast e.t.c into
ethanol and CO2. Thus, during this fermentation the yeast transforms the sugars present in the juice
into ethanol as CO2 under anaerobic conditions.

Equation for the reaction: C6H12O6 2C2H5OH + 2CO2 + Heat

MATERIALS: fresh ripe sweet tangerines, portable water, Brewer's yeast, juice extractor, analytical
weighing balance, cheese- cloth, sterilised bottles with corks, heating mantle, sugar, sterile
absorbent paper, big stainless pot, plastic bucket, tray.

PROCEDURE:

➢ The tangerines were washed twice and the zest were peeled off.
➢ The seeds of the tangerines were removed and the tangerines were grated using a sterile
grater to extract the juice. The juice was kept in a separate container.
➢ 5kg of sugar was dissolved in water and the tangerines zests were added to it.
➢ The mixture was boiled in a pot placed in a big pot of boiling water.
➢ The tangerines juice was then added to the boiling mixture and was brought to a nice boil.
➢
The mixture was brought down and was allowed to cool to about 300C.
➢
40g of the Brewer's yeast was added to the mixture and was transferred to a sterile
fermenting jar.
➢ The jar was covered and connected to a CO2 receiver using a hose. The container was
agitated daily to ensure even even distribution of the yeast cells.
➢ After 14days, the juice was filtered through a sterile cheese clothes into a clean bottle with
lid after which a fining agent was added for clarification.

OBSERVATION:

➢ It was observed that when the sugar was mixed in water, it became slimy and thick.
➢ It was observed that the fermentation jar became swollen after addition of the yeast which
indicate that the yeast was active.
➢ It was also observed that when the zest was added to the sugar and boiled, it gave a sweet
aroma/taste of tangerine.
➢ It was observed that the water in the CO2 receiver became cloudy showing the presence of
CO2 in the water.

PRECAUTIONS:

i. It was ensured that laboratory wears such as lab coat, lab cap, nose mask were worn.
ii. It was ensured that the environment for the production was cleaned and hands were
properly washed before commencing the production.
 iii. It was ensured that the tangerines were properly washed before extraction of the juice to
avoid contamination.
iv. It was also ensured that all materials used for the production were cleaned and sterile to
avoid growth of undesirable microorganisms.
v. It was ensured that the mixture was allowed to cool to room temperature before adding the
yeast in order for the heat not to kill the yeast.
vi. It was ensured that the fermenting jar was agitated daily to ensure even distribution of the
yeast cells.

CONCLUSIONS: At the end of the experiment, a tangerine fruit

wine was produced from the yeast,
(Saccharomyces cerevisiae). The fermentation
of the tangerine fruits resulted to
production of wine with moderate percentage
alcohol content and generally acceptable with a sweet
flavour and taste.

PRODUCTION TWO
DATE: 4/12/2021
TITLE: production of fermented local food
AIM: to become familiar with the procedures involved in the production of fermented local food
(Garri)
PRINCIPLE: Fermented cassava process is a strategy to improve nutritional value by enriching protein
and detoxifying toxic and anti-nutritional compounds.
The fermentation releases from the plant tissue of enzyme linamarase, which is involved in the
breakdown of the lingamarin and lotaustralin (cyanogenic glycosides) of cassava, which releases
hydrogen cyanide and thus detoxifies the products.
MATERIALS: freshly harvested cassava, knife, Basins, sifter, sack, roasting pan, Garri spoon(oba),
Firewood, Tripod stand, palm oil, packaging materials, tray, cassava grating machinery.
PROCEDURE:
➢ The cassava was freshly harvested from a farm in Awaka, Owerri North, IMO state and was
sorted out to get the best.
➢ The cassava roots were peeled and washed thoroughly twice in clean water
➢ The peeled cassava was taken to the mill for grating into mash.
➢ After grating, the cassava mash was allowed to ferment to remove hydrocyanic acid.
➢ The cassava sack was put in a pressing machine in order to drain out the water in the cassava
for 48hrs.
➢ After draining the cassava mash, the wet cake was sift into grit using a local sieve.
➢ The grits was then fried to form edible garri.
➢ The garri was spread in a tray and allowed to cool.
 ➢ The garri was packed in airtight bag/container and stored properly.
OBSERVATION:
➢ It was observed that after putting the grounded cassava in the rice bag, there was some
bubbles on the bag the next day.
➢ It was observed that after drying the garri, a firm wet cake was formed inside the bag.
➢ It was observed that the end product after frying was creamy-white or light-yellowish granular
flour with a slightly sour flavour.
PRECAUTIONS:
➢ It was ensured that the garri grits were properly/carefully sift in order to obtain high quality
products with uniform fine granules.
➢ It was ensured that a moderate temperature of fire was used for frying in order to avoid
charring of the products.
➢ It was ensured that the garri was stirred properly in order for heat to spread events
throughout the garri.
➢ While cooling, it was ensured that the humidity of the environment was conducive and dry in
order not for the garri to absorb moisture from the air.
CONCLUSION: