Formulation and Quality Evaluation of Banana Wine

Abstract

Fruits are very often used for the wine preparation since the beginning of civilization. In recent years emphasis has been given to fruits such as banana for the preparation of wine. Banana is highly perishable in nature, the fermentation is a low energy prevention process to increase a shelf life of this fruits. Banana has good amount of sugar content that makes them suitable substrate for the preparation of wine. The fermenting for analysis of pH, titrable acidity, specific gravity and reducing sugar using standard fermentation of banana wine lasted for 7 days. Physico-chemical parameters were determined during fermentation using standard procedures. Liquor of the fermenting must remove from every 48 hours from standard procedures. The effects showed that specific gravity of the wine used to be discovered to reduced notably as the fermentation progressed. The pH of banana wine at some point of fermentation improved from 3.80 to 4.16 at day to the closing day while the titrable acidity. (% w/v tartaric acid) of the banana wine reduced make bigger from 1.05 to 1.77. The alcohol content of the wine multiplied with time. This work has been focused on formulation and evaluation of banana wine in college laboratory