PRODUCTION OF WINE FROM BANANAS: A PROMISING APPROACH TO FRUIT-BASED FERMENTATION

Author (s) : Dr.A.Sumithra and Ms.S.Menaka

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Abstract :
The production of wine from bananas presents an innovative and sustainable alternative to traditional grape-based winemaking. Bananas, abundantly available in many tropical regions, offer a rich source of fermentable sugars and unique flavor profiles that can be harnessed for wine production. This study explores the feasibility of producing wine from bananas and evaluates the impact of various fermentation parameters on the final product's quality.Ripe bananas (Musa spp.) were selected for the wine production process. The fruit was thoroughly cleaned, peeled, and mashed to extract the juice, which served as the base for the fermentation. Different yeast strains were evaluated for their ability to efficiently convert the banana sugars into alcohol, while maintaining the fruit's distinctive aroma. During fermentation, various factors, such as temperature, pH levels, and nutrient supplementation, were controlled and optimized to achieve the desired fermentation kinetics and sensory attributes of the wine. The progress of the fermentation process was monitored by measuring the alcohol content, residual sugars, and acidity at regular intervals. Sensory evaluation was conducted to assess the organoleptic properties of the banana wine. A panel of trained tasters evaluated the wine's appearance, aroma, taste, and overall acceptability, comparing it to traditional grape wines and benchmarking its quality. The fermentation parameters significantly influenced the final product's attributes, highlighting the importance of precise control during the process. The banana wine exhibited a unique aromatic profile, distinct from traditional grape wines, with fruity and floral notes complementing the underlying banana essence. Sensory evaluation revealed that the banana wine was well-received by the panelists, displaying a high level of acceptability and preference. Its potential as an enjoyable and refreshing alcoholic beverage was evident, enticing consumers with its novel taste and tropical origin. Bananas' accessibility and cost-effectiveness, coupled with their ability to yield a delightful and distinct wine, open new possibilities for the wine industry. Further exploration into refining the fermentation process and optimizing the banana wine's sensory attributes could lead to its commercialization and integration into the global wine market. This research contributes valuable insights into the utilization of non-traditional fruits for alcoholic beverage production, fostering innovation and promoting sustainable agricultural practices.

Keywords : Wine, bananas, fermentation

Conference Date : 17/09/2021

Pages : 111

Paper ID : IESMDT109