Abstract
This work was carried out with the dual aim of comparing the properties of two species of palm wine (the raffia palm and the oil palm, and to also test the effect of pasteurization on palm wine and its ability to affect the shelf life. From the results, it was seen that the sugar content of the pasteurized palm wine did introduce as opposed to that of the unpasteurized control. Since the enzyme feeds on sugar and produces ethanol (reducing the sugar content), it can be concluded that pasteurization has a significant impact and increases the shelf life of palm wine. Results also showed that the ethanol content of the pasteurized palm wine didn’t increase as opposed to the unpasteurized control which did. The result of the analysis of the fresh raffia and oil palm oil showed that the raffia palm wine had a higher pH, total soluble sugar, reducing sugar, ascorbic acid vitamins c and protein, while the oil palm had higher ethanol and specific gravity.
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