A Microbiological Study of Sudanese Date Wines

Abstract

ABSTRACTProcedures followed in the home fermentations of three date wines were investigated. Two wines, 'sherbote', and‘nabit’prepared from date sirup, are produced by a relatively quick fermentation taking about 36‐48 hr. The fermentation of the third wine;‘dakkai', prepared from whole date fruits, is a slow process taking about 96 hr. The samll amounts of spices and sorghum malt used as additives in the preparation of 'sherbote’and‘nabit', respectively, contribute to the inoculum. In‘dakkai’fermentation of the inoculum comes from the natural flora of the data fruit itself. Changes in the production of ethanol, acetic and lactic acids and pH as well as in microbial populations were followed during fermentation of each wine. The most important genera of yeast, acetic and lactic acid bacteria were identified.