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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
