Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms

Chapter TWO

2.1 Overview of Brewer's Yeast (Saccharomyces cerevisiae)
2.2 History of Yeast Usage in Fermentation
2.3 Yeast Characteristics and Properties
2.4 Role of Yeast in Wine Fermentation
2.5 Effects of Yeast Strains on Wine Production
2.6 Yeast Nutrition and Fermentation Efficiency
2.7 Yeast Management in Fermentation
2.8 Yeast Stress Response Mechanisms
2.9 Yeast Genetic Engineering in Wine Production
2.10 Recent Advances in Yeast Research

Chapter THREE

3.1 Research Design and Approach
3.2 Sampling Techniques and Population
3.3 Data Collection Methods
3.4 Experimental Setup and Procedures
3.5 Data Analysis Techniques
3.6 Research Validity and Reliability
3.7 Ethical Considerations
3.8 Limitations of the Research Methodology

Chapter FOUR

4.1 Overview of Research Findings
4.2 Analysis of Yeast Performance in Fermentation
4.3 Impact of Yeast Strains on Wine Quality
4.4 Comparison of Different Yeast Management Techniques
4.5 Factors Influencing Yeast Fermentation Efficiency
4.6 Discussion on Yeast Stress Responses
4.7 Implications of Yeast Genetic Engineering
4.8 Future Directions in Yeast Research

Chapter FIVE

5.1 Summary of Research Findings
5.2 Conclusions Drawn from the Study
5.3 Recommendations for Future Research
5.4 Practical Applications of the Study
5.5 Contribution to the Field of Wine Fermentation