Applied Microbiology and Biotechnology

, Volume 23, Issue 1, pp 77–78

Production of synthetic palm wine

  • Nduka Uraih
  • Yakubu Sule Izuagbe
  • Patrick Ivbievbiokun
Short Contribution

DOI: 10.1007/BF02660122

Cite this article as:
Uraih, N., Izuagbe, Y.S. & Ivbievbiokun, P. Appl Microbiol Biotechnol (1985) 23: 77. doi:10.1007/BF02660122

Summary

Palm wine was produced in the labora-tory by fermenting a solution containing 12.5% fructose, 5.0% glucose, 12.5% sucrose, 2.5% raffi-nose and 0.01% ammonium phosphate with washed palm wine dregs at 28°C for 24 h. A sec-ond sample was produced from the same solution but with added 0.1% yeast extract. The two prod-ucts were compared with natural palm wine. Syn-thetic palm wine without yeast extract was prefer-red by an organoleptic assessment panel (with 105 points) to natural palm wine (101 points) and syn-thetic palm wine with yeast extract (33 points). It is thus possible to produce palm wine without re-course to the palm tree.

Copyright information

© Springer-Verlag 1985

Authors and Affiliations

  • Nduka Uraih
    • 1
  • Yakubu Sule Izuagbe
    • 1
  • Patrick Ivbievbiokun
    • 1
  1. 1.Department of MicrobiologyUniversity of BeninBenin CityNigeria
  2. 2.Department of Brewing and Biological SciencesHeriot-Watt UniversityEdinburghScotland