Abstract
Juice was extracted from banana (Masa sapientum) pulp. The juice contained 3.0% total sugars, 0.08% protein, 0.35% ash, 5°Brix soluble solids (SS), 9 mg/100ml vitamin C and pH 4.45. The juice ameliorated to 18°Brix was inoculated with 3% (V/V) Baker's yeast (Saccharomyces cerevisicie) and held at 30 ± 2°C for 14 days. Soluble solids (SS), pH and specific gravity decreased while titratable acidity (TA) increased with increasing length of fermentation of the juice. The wine produced had 5% (V/V) alcohol, 0.04% protein, 48° Brix SS, 0.85% TA and 1.4 mg/100ml vitamin C. Sensory evaluation results showed there were no significant differences (p > 0.05) in flavor, taste, clarity and overall acceptability between banana wine and a reference wine. The banana wine was generally accepted.
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Akubor, P.I., Obio, S.O., Nwadomere, K.A. et al. Production and quality evaluation of banana wine. Plant Foods Hum Nutr 58, 1–6 (2003). https://doi.org/10.1023/B:QUAL.0000041138.29467.b6
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DOI: https://doi.org/10.1023/B:QUAL.0000041138.29467.b6