PRODUCTION OF WINE FROM BANANA FRUIT (MUSA SAPIENTUM)

ABSTRACT

Banana stands as a favoured fruit among individuals of all ages, enjoying high demand in the market due to its rich nutritional and medicinal attributes. However, given its perishable nature, there arose a necessity to transform banana into various long-lasting byproducts that could retain its valuable nutritional and medicinal properties. This is how banana wine came into existence. This research was carried out to produce wine from the banana fruit (Musa sapientum) by fermenting its juice with yeast as a catalyst. To facilitate fermentation and boost the alcohol content, sugar was introduced to the banana juice. The fermentation of banana wine lasted for 21 days. The physio-chemical parameters was determined during the fermentation like pH, temperature, titratable acidity, and specific gravity using standard procedures. The result from the experiment showed that the pH of the banana wine decreased during the fermentation to 3.54 from 4.16. The acidity of the wine increased as fermentation proceeded the titrable acidity increased from (0.291 to 0.476 g/L). The outcome of this process yields a transparent wine, exhibiting a slightly creamy hue, accompanied by a delightful sweet-sour taste and a pronounced alcoholic aroma. The alcohol content of the resulting wine stood at 9.6%, as measured using a hydrometer.