Skip to main content
SpringerLink
Log in

Production of synthetic palm wine

  • Short Contribution
  • Published:
Applied Microbiology and Biotechnology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Bassir O (1962) Observations on the fermentations of palm wine. West Afr J Biol Chem 6:20–25

    CAS  Google Scholar 

  • Bassir O (1968) Some Nigerian wines. West Afr J Biol Chem 10:42–45

    Google Scholar 

  • Ekundayo JA (1980) An appraisal of advances in biotechnology in Central Africa. In: Smith JE, Berry DR, Kristiansen B (eds) Fungal biotechnology. Academic Press, London New York, pp 243–271

    Google Scholar 

  • Faparusi SI, Bassir O (1972a) Factors affecting the quality of palm wine. I. Period of tapping palm wine. West Aft J Biol Chem 15:17–23

    Google Scholar 

  • Faparusi SI, Bassir O (1972b) Factors affecting the quality of palm wine. II. Period of storage. West Afr J Biol Chem 15:24–28

    Google Scholar 

  • Okafor N (1975a) Preliminary microbiological studies on the preservation of palm wine. J Appl Bact 38:1–7

    Google Scholar 

  • Okafor N (1975b) Microbiology of Nigerian palm wine with particular reference to bacteria. J Appl Bact 38:81–88

    Google Scholar 

  • Okafor N (1980) A scheme for the improvement of fermented foods of Africa south of the Sahara. In: Emejuaiwe SO, Ogunbi O, Sanni SO (eds) Global impactś of applied microbiology, sixth international conference, Lagos. Academic Press, London New York, pp 61–69

    Google Scholar 

  • Van Pee W, Swings JG (1971) Chemical and microbiological studies of congolese palm wine(Elaeis guineensis). East Afr Agric For J 36:311–314

    Google Scholar 

Download references

Author information

Author notes

  1. Yakubu Sule Izuagbe

    Present address: Department of Brewing and Biological Sciences, Heriot-Watt University, EH1 IHX, Edinburgh, Scotland

Authors and Affiliations

  1. Department of Microbiology, University of Benin, Benin City, Nigeria

    Nduka Uraih, Yakubu Sule Izuagbe & Patrick Ivbievbiokun

Authors
  1. Nduka Uraih
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yakubu Sule Izuagbe
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Patrick Ivbievbiokun
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Uraih, N., Izuagbe, Y.S. & Ivbievbiokun, P. Production of synthetic palm wine. Appl Microbiol Biotechnol 23, 77–78 (1985). https://doi.org/10.1007/BF02660122

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02660122

Keywords

Search

Navigation