Archives

The present study was carried for the evaluation of production and quality assessment of banana wine as affected by different sources of sugar such as table sugar, jaggery and sucrose. The pulp was maintained to 29°Bx and was inoculated with Saccharomyces cerevisiae (Brewers’s Yeast) for primary fermentation. The secondary fermentation was allowed till the 41stday. Wine was analyzed for different chemical parameters such as TSS, Acidity, Specific Gravity, Alcohol content, pH.In table sugar TSS varies from 19°Bx to 10.1°Bx, pH from 4.8-3.85, Acidity from 0.88-0.93%, Specific Gravity from 1.099-0.93, Alcohol from 8.9-10.0% (v/v). For Jaggery TSS varies from 16.2- 9.2°Bx, pH from 4.6-3.90, Acidity ranges from 0.91-0.97%, Specific Gravity ranges from 1.071-0.89, Alcohol content varies from 8.3-9.5% (v/v). In Sucrose Alcohol content ranged from 8.5-10.1% (v/v)**, TSS reduced from 17.2-10.3°Bx. Acidity ranges from 0.80-0.89%, pH from 4.1-3.80 and Specific Gravity ranged from 1.068-0.82%. Sensory evaluation was done on 41st,56th and 71st day by different panels of judges. Overall acceptability range was good and concluded that the wine obtained by three sugar sources was generally accepted by consumers.
Key words: Banana Wine, Alcohol, Fermentation of Banana, Bevearage, Quality Analysis