Indigenous Ethanol Tolerant Yeast Isolates for Wine Production

The book "Indigenous Ethanol Tolerant Yeast Isolates for Wine Production" will help proffer solution to the large annual economic loss due to wastage of mango, pineapple and other suitable fruits in developing countries by converting the excess into wine which can be better stored for a very long period. The book will also be of great value particularly to Biologists and Food Scientists who will be carrying out research in isolation of yeast from local sources as well as wine production. I sincerely thank my family, my father late Tyokusa, mother Yangu, lovely wife, Nancy, my four kids, Sandra, Cynthia, Destiny and Victory for their unreserved support. I cannot thank enough Prof. C. I. Owuama for his supervisory and editorial role he has played throughout this work. I also appreciate others too numerous to mention here, thank you all. Finally, i welcome all contributions that will help improve this work. My sincere appreciation goes to any one reading this book.