Abstract
Palm wine is a common cheap beverage, widely consumed in parts Africa, Asia and South America. The sap obtained from Palm tree is fermented to produce Palm wine. In the current study palm sap was blended with raisins. After processing, extract was subjected to anaerobic fermentation by inoculating Saccharomyces cerevisiae with an initial pH of 3.5 and initial sugar content of 22-24˚ Brix at room temperature. Wine was then subjected to malolactic fermentation using Oenococcus oeni. The ethanol concentration was found to be in the range of 12-13 % (v/v), and residual sugar concentration was found to be less than 2mg/ml. Fixed acidity in terms of tartaric acid equivalent was found to be in the range of 3.31g/L to 6.18g/L, radical scavenging activity in terms of trolox equivalent was found to be in the range 2.3-2.5mmol TE /L. Various metals such as Cr, Cd, Cu, Mn, Ni, Pb and Zn were estimated. In total this concoction wine was comparable with typical grape wine. This work proves that there is a potential to convert cheap palm sap into value added concoction wine.
Highlights
Text Palm wine called as palm toddy or toddy is an alcoholic beverage obtained by the fermentation of the sap from the palm tree (Okafor, 1972; Lasekan et al, 2009)
Fixed acidity in terms of tartaric acid equivalent was found to be in the range of 3.31g/L to 6.18g/L, radical scavenging activity in terms of trolox equivalent was found to be in the range 2.3-2.5mmol TE /L
Fresh sap was collected from Cocos nucifera L tree and Borassus flabellifer tree by professional tappers was used for the study
Summary
Text Palm wine called as palm toddy or toddy is an alcoholic beverage obtained by the fermentation of the sap from the palm tree (Okafor, 1972; Lasekan et al, 2009). Palm wine has mild alcoholic flavour, sweet in taste, vigorous effervescence and milky white in colour as it contained suspension of numerous bacteria and yeast. It serves as a rich dietary source of vitamins of the "B" complex (Tuley, 1965; Lasekan et al, 2009). Due to weak alcoholic strength, milky white turbid appearance and presence of off-odour palm wine is still considered as a cheap beverage and generate very low revenue for the palm farmers. The fresh sap was supplemented with calculated quantity of cabernet sauvignon raisins so as to get a final Brix of 24 and fermented with the expectation that the raisins compliment the sap by imparting colour and palate
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