1.

1 INTRODUCTION:
Pineapple, Ananas comosus (L.) Merr., is the only species in the
Bromeliaceae family grown commercially for its greatly appreciated and
nutritional fruit. Production occurs both in the tropics and subtropics.
After banana and citrus, it is the third most important fruit in world
production. Asia (Thailand, Philippines, Indonesia, India and China),
South Central America (Costa Rica and Brazil) and Africa (Nigeria
and South Africa) are the main producers. In 2012, Thailand was the
world’s largest producer of pineapple, followed by Costa Rica, Brazil and
Philippines. Cultivated types of pineapple are called ‘clones’, since they
are vegetative propagated. Pineapples as non‐climacteric fruits should
be harvested when ready to eat. Changes in the skin color from green
to yellow at the base of the fruit, a minimum soluble solids content
of ~12% and a maximum acidity of 1% will assure a baseline flavor
that is acceptable to consumers. This delicious tropical fruit is
consumed fresh, dehy- drated, canned, in juice and jams and contains
fiber, bromelain, manganese, copper, vitamin C, vitamin B complex,
calcium, zinc and β‐carotene. The flesh is free of cholesterol and fat, and
low in sodium and calories. Pineapple is the only source of bromelain, a
proteolytic enzyme complex used in the pharmaceutical market, beer
making and as a meat‐tenderizing agent. The consumption of this fruit
offers great benefits as it supports the immune system, aids digestion
of proteins, alleviates symptoms of the common cold, and strengthens
bones. Because of its nutritional properties, texture, and juiciness its use
is appropriate at all stages of life. (Barreto et al. 2013;FAO 2014).
Pineapples are consumed either as fresh fruit or processed into a wide
range of products including canned, purees, minimally processed, juices
and as an ingredient in exotic foods.

Ethiopia is undertaken dominantly by smallholder farmers, about 6 million and

few private sectors. However, according to Tufa et al (2009), its overall
contribution to the economy of the country is limited (CSA, 2008/09).

As with many tropical fruits, pineapples are susceptible to

chilling injury and exposure of pineapples to temperatures below
12°C can cause this physiological dis- order, depending upon the
duration of storage. Therefore, ripe fruit should be stored at 7–
10°C, as they are less susceptible than unripe or partially ripe
fruit that should be stored at 10–13°C for no more than three to
four weeks. Symptoms of chilling injury include dull green
wilting and discoloration of leaves (the greening of the
properly ripened), translucent or water‐soaked flesh, darkening
of the heart tissue, increased susceptibility to decay, and wilting
and discoloration of the crown leaves.
The stems and leaves of pineapple plants are also a source of fiber
which can be processed into paper and cloth with remarkable
qualities of thinness, smooth- ness and pliability. Parts of the plant
are used for silage and hay for cattle feed. Processing wastes (shell
or core material) and centrifuged solids from juice production are
also used as animal feed. Alcoholic beverages can also be made
from the juice or nutrient‐rich fruit core. (Maria et al. 2017)

Wines are produced by fermentation of fruit juice or pulp by varieties of the yeast
Saccharomyces cerevisiae, named 'wine yeasts'. Sugars in the juice together with
added sugar, are converted into alcohol and carbon dioxide. During fermentation,
it is important to keep air out of the vessel to enable the yeast to produce alcohol
and to prevent contamination by bacteria and moulds. Wines are preserved by
their natural acidity and raised levels of alcohol (8-13%). Almost any fruit can be
used to make wine, but the most popular are pineapple, passion fruit, papaya,
banana and strawberry (or strawberry flavored) wines. The demand for wine is
increasing, but it is still regarded as a luxury product and the market is much
smaller than for other alcoholic drinks. There are also relatively large numbers of
wine producers and imported wines from South Africa and Kenya, so competition
is therefore high. (1)

Pineapple has a moderate sugar and acidity, in addition to a strong aroma. So,
using pineapple to produce a fruit wine is an attractive direction for
deep processing.

In this study, fresh pineapples was used as the main raw material for
fermentation and inoculated with active yeast and then investigated the
brewing process and quality evaluation of pineapple fruit wine. With a view
to provide certain reference data for the development of pineapple wine. (7)

Wine has been extolled as a therapeutic agent. It is an important adjunct to

the human diet, having polyphenols and other bioactive compounds that have
antioxidant activities. The process of winemaking is multidisciplinary in its
approach and nearly all the physical, chemical and biological sciences
contribute to its production. The grape variety or blend of grape varieties,
from which a wine is made, is a vital factor in determining the design and
style of the wine. Grapes are the principal fruit used in the preparation of
various varieties of wine and the winemaker is directly concerned about the
composition of berry at harvest. Lactic acid is a product of malo-lactic acid
fermentation in which malic acid is transformed into lactic acid, acetyl and
carbon dioxide. The amount of sugar in must, and the reducing sugars in
fermenting wine, can be determined by using a density hydrometer or a
refract meter. (8) Vinification, more commonly known as wine-making, is the
process of wine production where the most commonly used raw material is grapes
(Science and Technology of Winemaking, 2015). This process, in general,
consists of the entire process of wine production, from selection of fruit,
extraction of juices, to the fermentation and bottling of wine. (5)

Pineapple, after banana and citrus, is the third most important tropical
fruit in international trade. Production occurs throughout the tropics,
mainly in developing countries. The world production of pineapple is
23.3 million metric tons (2012 data, latest year FAO data is available)
that has almost doubled since 1990. The market for fresh pineapples is one
of the fastest growing in the world, fruit is shipped mainly to the
European and North America markets where the imports of this fruit
and its processed products has more than tripled since 2000. Moreover,
there has been a marked increase in North American imports since
2005, especially for fresh and frozen pineapple. Part of this significant
growth in fresh products has been the shift to varieties more suited to
the fresh fruit mar- ket, having lower acids than the typical canning
varieties. [7]

1.1.1 History and origin

Pineapples originated from South America, particularly in the
region around Brazil and Paraguay. Laufer (1929) reported that
the Native Americans in the lowland tropics consumed this fruit
and it was widely distributed in the Americas and the Caribbean
prior to the arrival of Columbus (Collins 1960). In 1493
Columbus found the fruit on the island now known as
Guadaloupe and called it ‘piña’, due to its resemblance to a
pinecone, and brought the ‘exotic’ fruit back to Spain. The
antiquity of this fruit, even at that time, is evidenced by the
presence of distinct types, all of which were nearly or
completely seedless. Its wide use as food, wine and medicine at
the time of Columbus’ arrival in the Americas and the absence
of recognizable wild progenitors of the cultivated pineapple are
fur- there evidence of the pineapple’s antiquity (Collins 1960).
Pineapple fruit was a staple of South American Indian feasts and
rites related to tribal affirmation. The fruit was spread around
the world on sailing ships that carried it for protection against
scurvy. The Spanish introduced it into the Philippines early in
the 16th century. The pineapple reached England in 1660 and
began to be grown in greenhouses in the early 1700s for its fruit
and as an ornamental feature. Portuguese traders introduced
pineapples into India from the Moluccas in 1548, and also into
the east and west coasts of Africa. The plant was growing in
China in 1594 and in South Africa about 1655. In 1819 the
‘Cayenne Lisse’ variety (‘Smooth Cayenne’) from French
Guyana (South America) was introduced into Europe and spread
over the world in the 19th and 20th centuries (Collins 1951)
with other varieties; ‘Queen’ and ‘Singapore Spanish’.
Early commercial trade was limited to relatively short
transportation routes due to the short shelf life of fresh
pineapple. Thus, Florida, the Bahamas, Cuba and Puerto Rico
supplied the North American market, and the Azores the
European market. In the early 19th century, fresh pineapples
were sent from the West Indies to Europe attached to the
entire plant (Loudon 1822).
Canning industry started at the beginning of 19th century in
South‐East Asia, Australia, South Africa, the Caribbean and
Kenya. The South‐East Asian industry was devastated during
the Second World War, and Hawaii gained importance at the
end of the 1960s superseded by Côte d’Ivoire, the Philippines
and Thailand (Rohrbach et al. 2003). The fresh‐fruit market
started expanding after the Second World War, because
refrigerated sea transport developed and the need for proximity
to the market was reduced (Anonymous 2003).

1.1.2 Ecology and regional distribution

Pineapples are tropical plants that can grow in most warm climates with
tem- peratures between 20°C and 36°C. Frost is not well‐tolerated, but
mild cool weather in winter improves fruit quality and induces flowering.
Pineapples can grow up to 1800 meters above sea level, although at the
higher elevation the fruit is more acidic (Morton 1987). Pineapples
should be watered regularly to ensure quality fruit production, but they
can be harmed if too much water accumulates in the soil due to poor
drainage. Because of their stomata and use of the CAM pathway for
photosyn- thesis, pineapples withstand droughts very well for a tropical
plant, although fruit mass and yields are reduced (Min & Bartholomew
2005). A well distributed annual rainfall of 839–1742 mm and high
relative humidity is important for opti- mal growth. Pineapple grows well
in partial shade. Acidic soil with pH between 4.5 and 5.5 and good
internal drainage is ideal, as soil‐borne diseases are reduced and iron in
the soil become more readily available to the roots of plants. In areas
where soil pH is close to neutral, foliar application of FeS2O4 is
necessary to sup- port normal growth. Inability to obtain iron from an
iron‐rich soil under certain conditions is a peculiarity of the pineapple
not shared by other plants.

Pineapple is one of the most cultivated tropical fruits introduced into

warm climates worldwide because of the sweet, desirable fruit. It is
believed that the Guarani Indians were the first growers in Brazil and
Paraguay, and introduced the pineapples into the Caribbean islands.
Christopher Columbus introduced the pineapple to Europe, where it was
grown in greenhouses and became a favorite fruit of kings and the
wealthy. Charles the II of England had his picture painted receiving a
pineapple in 1677.
1.1.3 Postharvest handling and storage
Pineapple is a non‐climacteric fruit; therefore, for optimum
quality and sweet- ness, this fruit should not be harvested until
at least one‐third or more of the peel or shell has turned from
green to yellow. After harvest the fruit does not continue to
ripen or sweeten significantly.
Full ripe yellow mature fruit are often unsuitable for
transporting to distant markets due to their shorter shelf‐life and
high susceptibility to mechanical damage; therefore slightly less
mature fruits are selected (Akamine 1963). Immature fruit
should not be shipped, since they do not develop a good flavor,
have low soluble solids, high acidity and are more prone to
chilling injury (Rohrbach & Paull 1982).

Pineapples are picked by hand and using a conveyor belt, the

fruit are trans- ferred into the truck or field baskets when
possible. To reduce fruit temperature at harvest it is
recommended to pick in the morning or evening. Generally,
the physical appearance of the fruit often provides several key
clues as to its readiness for eating. When your pineapple fruit
turns almost entirely yellow and gives off a sweet aroma, it is
usually ready to eat. The ripe pineapple has a yellow to golden
yellow pulp, is juicy and has a sweet flavor. The crowns should
not have a withered appearance, which may be due to insuffi-
cient irrigation, mechanical injury, extensive refrigerated
storage, storage <7°C, low relative humidity, delays during
marketing and incorrect application of eth-ephon. Peduncles
should have a clean cut and be 5–20 mm long, especially when
fruit have to be transported in a vertical position.
After washing the fruit in chlorinated water, fruit are graded based upon
certain characteristics: degree of skin coloration, size (weight), absence of
defects and dis- eases, and in keeping with other market requirements.
Some buyers require green fruit (color 0) which means soft green color
near the peduncle, with 12°Brix, porosity of 1.5 and translucency 0 to 0.5.
Other buyers demand ripened or off‐green fruit with a minimum of
12°Brix, porosity of 1.5 and translucency of 1 to 1.5 (de la Cruz Medina
& García 2005). Crown size relative to the fruit is also another criterion.
After grading, pineapples are often treated with a fungicide to control
posthar- vest fruit rot, known as black rot or water blister, and waxes
can also be applied to reduce postharvest water loss and improve fruit
appearance. Frequently, eth- ephon is applied a few days before harvest
to fruit with the desired levels of sugars and acids, to enhance shell
degreening. Postharvest use of ethephon if allowed by regulations, can
result in uniform skin degreening, but this can also lead to a shortened
shelf‐life. The need to degreen is related to the consumer’s perception
that a ripe pineapple must have a full yellow skin. Once the fruit is
packed in a horizontal position, careful transportation has to be done to
avoid fruit bruising.
The optimum storage temperature for pineapple fruit is 7–10°C when
ripe and 10–13°C when partially ripe, and 90–95% relative humidity
(Kader 1992; Paull 1992). Refrigeration is the main tool used to slow
undesirable quality changes and to increase the shelf‐life of freshly
harvested pineapples, but the response of different varieties varies
towards low temperatures. The application of refrigeration for pineapples
is limited due to the development of chilling injury symptoms at
temperatures of below 13°C (Brown 1986). At 0–5°C, fruits may store
for weeks, but upon transfer to non‐refrigerated conditions, the fruit
would not ripen and severe chilling injury symptoms would appear
(Abdullah & Atan 1983). At 10°C, black- heart symptoms have been
observed in the flesh of ‘Smooth Cayenne’ fruit (Stewart et al. 2002),
whilst almost no blackheart was observed in the flesh of ‘Queen’ fruit
(Abdullah et al. 1985). Susceptible fruits are generally lower in ascorbic
acid and sugars and are opaque. Partial to complete control of chilling
injury symptoms has been achieved by waxing, heat treatment, modified
atmosphere packaging, ascor- bic acid and application of the ethylene
inhibitor 1‐methylcyclopropene (1‐MCP). Liu & Liu (2014) observed that
elevated temperatures used in postharvest, triggered pineapple fruit to
mature in the cool season to a more red and yellow color and with better
physicochemical quality and aroma.

1.1.4 Value‐added processing and products

Pineapples after harvest are transported in large bins or in

trucks with the crowns down to serve as cushions to minimize
fruit bruising. At the processing facility, fruit are graded for size
and quality followed by washing or/and sanitizing treatments.
Gentle handling is recommended to avoid tissue impact damage
that can accelerate quality loss, compromising the final quality
of processed products. To avoid such quality of processed
products. To avoid suchquality loss, it is desirable to process
the fruit within 24 hours of harvest or sooner. The details
regarding the fruit source, date of harvest, field number and
grade need to be carefully recorded in order to ensure
traceability (Paull & Lobo 2012).

The processed pineapple products include: canned (slices, rings, dices,

chunks), frozen (slices, rings), juice and nectar (single strength,
concentrate, blends with other juices), and dried (dices, chunks) (Figure
1.3). Other processed products include jam, jelly, and candies (Paull &
Lobo 2012). Since the 1990s, the minimally‐processed or fresh‐cut fruit
market has seen an exceptional growth. Fresh‐cut pineapples ranked the
highest of all tropical fruit in quantity and dollars sold in the value‐added
category for USA fresh fruit in supermarkets (Cook 2007)
 Ripe pineapple

Washing

Slicing/dicing Peeling/coring Pulping/mashing

Fresh- Canned Frozen Dehydrat Juice Nectar Concentrate

cut ed

Figure 1. A schematic of processing different pineapple products.

Fresh‐cut pineapple is usually marketed as slices or cubes.

In the pineapple processing industry, Good Manufacturing Practices (GMPs) and
food safety systems such as Hazard Analysis and Critical Control Points (HACCP)
are used to assure a high quality and the safety of the finished product. HACCP are
designed to prevent, reduce to acceptable levels, or eliminate the microbial,
chemical, and physical hazards associated with food production. The USA Food
and Drug Administration (FDA) has promulgated GMP regulations that apply to all
food processing facilities, including fresh‐cut operations and complements FDA’s
Current Good Manufacturing Practice regulations ‘21 CFR 110’ (Paull & Lobo
2012). Over the past two decades, food safety has become and continues to be the
number one concern of the fresh produce industry and regulatory agencies (Fan et
al. 2009; Kader & Siddiq 2012). The International Fresh‐cut Produce Association
(IFPA) has developed guidelines, which incorpo- rates GMPs as well as other food
safety standards such as a model HACCP plan, sanitary facility design, and proper
use of antimicrobials (Paull & Lobo 2012).
Pineapples (Ananas comosus L.) are horticultural crops are becoming attractive for many
poor farmers around the world there by leading its worldwide grow faster than cereal crops
(Lumpkin et al, 2005). Horticultural crops play a significant role in developing country both
in improving income and nutrition status. It can be differentiated as fruits like pineapple,
orange, Mangoes, Papayas, banana, avocados and as vegetables like cabbages, onion,
tomatoes, garlic, potatoes, carrot and others(CSA, 2007/08). Agro ecology of Ethiopia gives
favorable condition to grow different varieties of fruits and vegetables of all temperate, sub-
tropical and tropical fruits (EHDA, 2011).
In Ethiopia, pineapple plant is grown in Jimma, Gojeb and Sidama zone (Aleta chucko and,
Dara woredas) and Gedeo zone (Wonago Woreda) of southern Ethiopia (CSA, 2012). The
national production area and yield per hectare is respectively 163.7 hectares and 32.52
quintals. The total number of smallholder farmers engaged in pineapple production is only
about 34,633 smallholders, who are the only sources supplying to local, regional and
international markets. According to Yeshitla (2004), pineapple accounts for 44% of the total
traded volume, followed by mangoes (27%), avocados (12%) and papayas (7%). The main
reason to increase in demand for tropical fruits including pineapple is that the growing
familiarity of consumers with tropical fruits; their taste, nutritional value and cooking
qualities
Due to the fact that pineapple farming is still in its mid-production stages in the horn of Africa nation,
the fruit is mostly accessible in mainly southern areas. It grows in Sidama, a region in the ecologically
subtropical areas of the country due south of Addis Ababa. The first season of Ethiopia pineapples are
April through May. The next season is between October through November. Farmers usually propagate
the crops through suckers. The price of a single seedling costs between 3 and 5 ETB ($0.1 maximum).
https://www.selinawamucii.com/produce/fruits-and-vegetables/ethiopia-pineapples-2/

Wudineh Zenebe reported that in Ethiopia Southern Region embraces Pineapple Cultivation since 8
August 2006 in Addis Fortune Newspaper; Addis Ababa Despite the fact that government land was
never previously zoned for pineapple farming in Ethiopia, the Southern Region Investment
Commission now has land specifically zoned for this purpose in five of its woredas.
[https://allafrica.com/stories/200608081183.html]

2.2 Concepts of projects

Wines are produced by fermentation of fruit juice or pulp by varieties of the yeast Saccharomyces
cerevisiae, named 'wine yeasts'. Sugars in the juice together with added sugar are converted into
alcohol and carbon dioxide. During fermentation, it is important to keep air out of the vessel to enable
the yeast to produce alcohol and to prevent contamination by bacteria and moulds. Wines are preserved
by their natural acidity and raised levels of alcohol (8-13%). Almost any fruit can be used to make
wine, but the most popular are pineapple, passion fruit, papaya, banana and strawberry (or strawberry
flavored) wines. The demand for wine is increasing, but it is still regarded as a luxury product and the
market is much smaller than for other alcoholic drinks. There are also relatively large numbers of wine
producers and imported wines from South Africa and Kenya, so competition is therefore high.

Pineapples contain good sugar proportions, which make it suitable for making wine
(Adaikan and Ganesan, 2004). Pineapple juice generally has TSS in the range 12–15 °Bx;
the sugar content is raised by the addition of sugar up to 22–25 °Bx to produce a wine
having 12–13% alcohol. However, the flavor of pineapple is not stable and oxidation can
occur easily (Amerine et al.,1980).
Fermentation, specifically alcohol fermentation, or ethanol fermentation, is a metabolic
pathway carried out under aerobic and anaerobic conditions by yeasts in which simple
sugars are consumed to produce alcohol and carbon dioxide, directed by the general
fermentation equation:
C6H12O6 → 2CH3CH2OH + 2CO2 + Heat

Alcohol production actually takes place in two parts: the aerobic phase, which is the rapid initial
process taking place during the first 24-48 hours as the yeast doubles its colony size every four hours,
and the anaerobic phase, which takes place at a slower rate as the yeast cells focus on converting sugars
to alcohol rather than increase in numbers.

1.2 Statement of the Problem

The demand for wine is increasing, but it is still regarded as a luxury product and the market is much
smaller than for other alcoholic drinks. The pineapple wine is unique in flavor, smells pleasant, is
abundant in nutrients and has a moderate alcohol degree. The test data is used as evidence, and the
ideal technological parameters can be obtained through the repeated demonstration of the test, so that
the pineapple wine with good flavor can be prepared. The product is good in clarity, high in light
transmittance, coordinative in characteristic aroma component content ratio, high in nutritive value and
suitable for the industrialized production. There are also relatively large numbers of wine producers
and imported wines from South Africa and Kenya, so competition is therefore high.

This fruit has different disease preventing vitamins, minerals, proteins, and balanced diets. This is
perishable product and spoils with in short period of time, since the harvesters are improper handling
results to physical damage. So, to reduce the spoiling time of this product needs any wine company
which produces value added wine products by brought the manufacturer from field to processing area.
 The raw material is available easily in local market with cheap.
 Since pineapple fruit is sugar concentrated in nature, it covers the cost of sugar added during
processing.
 Reduces the insufficient demand of wine for consumers.
 And we assumed that this product makes stable the demand and supply of wine.

1.3Objectives of the Study

1.3.1 General Objective
 To produce Wine from Pineapple
1.3.2 Specific Objectives
 To produce Wine from Pineapple.
 To adjust the fermentation-time effect on the quality of pineapple fruit wine.
 To investigate physicochemical analysis of pineapple wine.
1.4 Significance of the project
The projection population of Addis Ababa recently indicates over 2.8 million 1 this made increasing
consumptions of Alcohol and beneficiaries. Therefore fabricated Alcoholic beverages shall substituted by
homemade wines like pine apple fruits in different households.

1.5 Scope of the Project

The project pineapple wine produced in Kitchen operation and fermented over 21 days (three weeks). The raw
fruit pineapple was ripened and other ingredients were fresh. Here we noticed that while in fermentation
period it must be controlled by well-prepared fermentation tanker (barrel) and measurements were
scientifically.
1.6 Beneficiaries of the Project
A growing number of these like wineries were nearly owned by small and medium scale enterprises
which have free-flow of cash and able to gain economic of scales in wine industry through merger or
requisition. Furthermore, they have substantial investment in working capital and funding to acquire
new acceptances or it left paying higher prices for grape supplies.

1.7 Importance of the project

It is very important for job opportunity self-employing and for enterprises so as to if it properly used
and costumed. Pineapple wine is also an easy-to-make-at-home fruity wine that gets served
for Christmas, Easter or other family gatherings (celebrations).
This project also uses for getting wine cheap cost due to the accessible raw materials in our country
more than grape wines.

1.8 Selection and Identification of the value chain /size of consumers sub sectors

1.8.1 Value chain analysis of the Wine

Wine production process into its component parts. Certainly, efficiency
winemaking is in the hands of many actors. Each of them creates a part of the
value of wine. All of them can be combined into the wine value chain (Figure 2
& 3)

3.2 Production of Grape Wine AS IS:

Figure 2. The Framework of Wine Value Chain: Ukraine

Grape growing Wine production Distribution Retailing Consumption

 Wine maker/Winery Supermarket Consumer
company
Grapes Consumer
Merchant Food service

Whole seller Shop

Figure 3: Flow Chart Wine Value Chain: Ukraine

Wine Making
The wine making process begins with crush grape services that grind the grape clusters to remove
grapes from the stems. Subsequently, the fermentation of the grapes in temperature controlled vessels
turns sugar into alcohol together with other chemical processes. The clarification stage removes the
must from solid residues such as grape skins and other unwanted solids and residues by pressing the
wine through tangential filters from the fermentation vessel into a cask or barrel.
(1) Winemaking companies that don’t have own vineyards;

(2) Wine cooperatives uniting grape growers and winemakers;

(3) Private wineries that have own vineyards.

All of them have the necessary equipment, facilities, production and management personnel. Usually
they also implement packaging operations including: bottle filling, corking, capsuling, labeling, box
filling, placement on pallets etc. All these operations need a participation of other actors, e.g. Cork
suppliers, bottle suppliers, printing houses etc. They also form a part of the wine value. Wine
production step can last from a few months to many years and moves to the distribution step.

Distribution
The distribution step is a mainly transport-related one and can be referred to at a local, regional,
national or international level, depending on the strategy and production capacity of the firm. The
largest wine estates may distribute wine by themselves. Actually, large wine companies control the
full wine value chain, extracting margins at every level and retaining bargaining power. The
other winemakers pass distribution operations to specialized companies, which focus on the wine
(food, beverages, alcohol) distribution and can promote numerous wineries at various markets. They
mainly benefit from the economies of scale.

Therefore, all wine distribution operations can be made by the following actors:

(1) Large wine companies that control the full wine value chain;

(2) Specialized distribution companies: wholesalers, merchant traders, auctioneers, etc.

Some of them (like auctioneers) can sell wine right to the final customer. Wine distribution step can
last from a few days to few months and mainly moves to the retailing step.
 Retailing
Retailers connect distribution companies with the wine consumers. So they are all there, where people
can buy and drink wine: supermarkets, restaurants, wine bars, specialty shops, etc. All of them make
the wine available for the final consumer.

Consumption
The consumer step should be considered as a significant stage in the WVC. This is due to the fact that
storage takes place here and may have a rather noteworthy impact (depending on the needs to keep
the wine refrigerated or not) when assessing the overall environmental impact of wine. This step
also includes the operations for treatment of the bottles and waste of 14packaging (cardboard boxes,
corks etc.). This step can also have great impacts on the environment depending on the chosen
method of waste management (for example, reuse, recycling, landfilling, etc.). Some part of paid
wine value can be given back to consumer, e.g. for an empty bottle.

1.9 Mapping value Chain Analysis

Pineapple wine [To Be]

Pineapple Wine making Bottling

Viticulture

plantation

Cultivation Pest control Pruning Harvesting Crushing Fermentation Pressing Aging /storage Filterin Packaging Storage
g
Labour Container
Land s
Pesticides Labour Filter Labour
Building Pineapple Labour
Water Labour juice Wine
Herbicide Baskets Cellar Bottles Warehouse
Crusshing Ingredient s Presser Pallets
Pineapple Tools machine Pectine Barrel
Labour Tools Labour Equipment
labour Pineapple must enzyme Lebels
Fertilizers boxes
Equipment Transport corks
s
Water Storage
Pallets racks

Marketing
Marketing Customer
Distribution service
/sales

Sales team Customer

service team
Infrastructure Vehicle
Fuel Office space
Office space Lab our
Infrastructure
Promotion
 Figure 4. Value Chain Analysis of Pine apple wine production.

Gap Analysis

Grape growing Wine production Distribution Retailing Consumption

Wine maker/Winery Supermarket Consumer

Landcompany Consumer
Grapes Grapes crushed Merchant Food service
Water through machines
fermentation Whole seller Shop

Figure 5. Gap Analysis of Pine apple wine production.

Grape growing

Unlike cereals, legumes and other crops, the grape growing needs special soil, a favorable climate and
a long period of courtship and preparation, including pruning, pest control, etc. choosing the best terrier
(the natural environment represented by the climate, soil, and topography is challenges (factors) to
growing high-quality grapes for wine production are:

(a) Quality of soil,

(b) Climate and crop requirements,

(c) Diligence and patience of grape growers.

Therefore in order to solve such great problems we can substitute pineapple fruits. This fruit has now
produced efficiently and effectively compared to grapes in several area.

1.10 Technology identification (techno ware, info ware organ ware, human and techno ware)
1.1.1 Product SWOT Analysis

Strengths Weakness Opportunities Threat

Easily accessible pineapple raw Scarcity of airlock It can be made in Died yeasts made blurred
materials containers home easily the wine
It can be made from such like Entrance of oxygen in the Substitute it very The inaccessibility of filter
fruits containers expensive paper and measuring
consumable alcoholic devices.
beverages
Utensils and equipment’s are Fermentation period and Alcoholicity can be Since it is new to consumers
there in the section hygienic containers produced simply it is difficult to usage.
within a weeks

1.12 Contribution to growth and Transformation

CHAPTER TWO

2.1 Manufacturing Process

2.1.1 Processing

Fresh‐cut processing requires simple operations to obtain the final product. How
these operations are carried out significantly influence the quality and safety of the
product. The knives need to be kept sharp to minimize tearing and obtaining
clean cuts. Cleaning and sanitizing practices for processes and equipment, together
with good manufacture practices and good hygienic procedures need to be followed
by all operators and are key for minimally processed fruit.

2.1.2 Fruit selection and cold storage

The quality of fresh pineapple fruit is assessed upon receipt, in order to assure
the fruit meet the desired requirements and avoid undesirable defects or decay.
Some processors may require some documentation or testing for pesticide
residues. Temperatures of 7–8°C and high humidity (80–90% RH) are
recommended for fruit storage before processing.

2.1.3 Washing
Whole fruit must be washed in chlorinated water (sodium hypochlorite or other) for
two to five minutes. This chlorine wash followed by a spray wash with potable
water is to remove soil and dust that could come in contact with the flesh during
processing. The rough surface of the fruit and crown can hold undesirable
microflora and dirt. Hernández‐Ramos (2008) evaluated the effect of fruit washing
with a dipping solution of 200 mg/L chlorine solution (sodium hypochlorite,
NaOCl) with and without brushing the fruit, and found no benefit from brushing
pineapple’s rough surface, as well as only small differences between 2, 5 and 10
min immersion time in the chlorine solution. None of the treatments allowed an
important reduction on microbial growth, but the use of chlorine washing process
for 5 min without brushing was recommend as a hygienic protection treatment to
minimize cross contamination risks of the fresh‐cut products in the wash tank.
The above emphasizes the importance of good agricultural practices in the
fields, during harvest and transportation to the processing plant. Good hygienic
practice is also required of all workers to minimize initial microbial load and
contamination risks during processing.

2.1.4 Preparation of Equipment

Several pieces of equipment’s will prepare before the Vinification process begin. The crock pot, knife,
blender, receiving vessels, and strainer will wash repeatedly with water and dishwashing soap and is
then sterilize with boiling water. Since the container to will be use to make of plastic, it will sterilize
using 99.9% ethyl alcohol and then rins with distilled water instead.

2.1.5 Preparation of Pineapple Must

Collection of materials: Sugar, baker’s yeast and ripe un-bruised pineapple were purchased from Shola
Market. These were washed with tap water in the laboratory and allowed to air dry.
One medium ripe pineapple will wash to remove possible contaminants that may adhere to the
pineapple during slicing. The crown will remove off the top of the pineapple and its skin will then
sliced off. The fruit will then slice into smaller pieces, core included, which are all then placed in a
blender and blended into minute pieces for easier juice extraction.

2.1.6 Preparation of sugar solution

Clean water was boiled for five minutes and allowed to cool. One (1) teacup-full of granulated
sugar was dissolved in one liter of water to obtain the sugar solution.

2.1.7 Extraction and Fermentation of Pineapple Juice

The blended fruits will placed in a strainer for preliminary juice extraction. The recovered pulp will
placed in cheesecloth for further juice extraction. This will do to assure a high recovery rate for juice
extraction. Simultaneously, distilled water will heat (not boiling), where 2 g yeast will dissolve in 100
mL warm distilled water for activation.

The extracted juice will placed inside a plastic bottle. 100 mL honey and the yeast mixtures will ere
added before a rubber cap was placed. On the end of the rubber cap, one end of rubber.

Ripe pineapple fruits

Wash with sterile water and rinsed

Fruits will peeled

Cut into pieces and blended into slurry

Add 6 litre of sugar solution to 1.5litre of blended slurry Or Add of 1.5 liters will
blend slurry to 6 liters of sugar solution containing activated baker’s yeast.

Fermentation vessels will covered

Fermentation at 30 ± 20c for 8 Days

Pineapple wine will produce.

Figure 7. Flow chart of pineapple wine production.

References:
Addis Ababa City Administration integrated land information Center
A laboratory manual for fruits and vegetables processing technology; Bahir Dar University
Amerine, M.A., Berg, H.W., Kunkee, R.E., Qugh, C.S., Singleton, V.L., Webb, A.D.,
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Emman Jemuel R. Velos, Ronne Ambulo, Nicole Pearl Manabat, Markgy Laurente, Ruben Legaspi
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Pineapple Producers in Aleta Chucko Woreda Southern Ethiopia: Multinomial Log it and Net Present
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Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition, First
Edition. Edited by María Gloria Lobo and Robert E. Paull

International Humanitarian University, Ukraine.

Lumpkin TA, Weinberger V, Moore S (2005). Increasing Income through Fruits and Vegetable
Production: Opportunities and Challenges. Marrakech, Morocco. 10p.
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Paull, R.E. & Lobo, M.G. (2012) Pineapple. In: Tropical and Subtropical Fruits:
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KANG HEAN LEEUS Domestic wine Industry, 2001

V.K. Joshi, Vikas Kumar, Jaspreet Kaur Taylor & Francis Group: Technology of
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Prospects
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