Previous Next End

Fermentation:

Fermentation is the decomposition of carbohydrates by microorganisms

or enzymes. Oldest method of preservation by this method foods are

preserved by the alcohol or organic acid formed by microbial action.

Wines, beers, fermented drinks etc. are pre pared by these processes.

Fruit juices which have undergone alcoholic fermentation by yeasts

include wine, champagne, port, sherry, tokay, muscat, perry, orange

wine, berry wine, nira and cider.

Previous Next End

Wine :

Most of fruits are used for wine making. To the pulp (200 brix)

100 ppm of SO2 in the form of KMS is added to suppress the yeast

activity.

Pectinase enzyme is added at the rate of 0.5% and after holding

the same for 8-12h, the pulp is inoculated with saccharomyces

cerevisiae in the ratio of 1:10.

The fermentation is carried out at 222˚c for 7-10 days.

Previous Next End

After the completion of fermentation, clear liquid is filtered

through a clean muslin cloth and stored in sterile bottles at 21-

24˚C for a month when the suspended matter settles leaving clear

wine on the top.

The wine is further treated with bentonite and stored in bottles

with 1000 ppm SO2 as KMS.

Bananas make a really versatile wine that can be consumed as is or

blended with other wines to add body and a bit of flavor.

Previous Next End

BANANA WINE [DRY]:

Material:

4 1/2 lbs peeled bananas

1/2 lb banana skins

1 1/2 cups (12 oz) white grape concentrate

1 3/4 lbs finely granulated sugar

2 tsp citric acid

1/8 tsp grape tannin

6 1/2 pts water

1 tsp yeast nutrient

white wine yeast

Previous Next End

Procedure:

Mash the bananas and finely chop the skins, placing both in

primary. Meanwhile, bring water to boil and in it dissolve sugar

completely.

Pour water over fruit and skins and cover primary. When cool, add

all remaining ingredients except yeast and stir well to dissolve.

Add activated yeast and recover primary.

Previous Next End

Ferment vigorously for two days and strain through muslin into secondary.

Attach airlock and ferment to dryness. Rack, top up, and refit airlock.

Allow 90 days for wine to clear.

If it does not clear on its own, add amylase according to its instructions.

When clear, rack again, top up and refit airlock. Age 2 months, stabilize, and refit airlock.

After final 30 days, rack into bottles and allow 3 months rest before drinking.

Previous Next End

BANANA BEER:

Banana beer is made from bananas, mixed with a cereal flour (often

sorghum flour) and fermented to an orange, alcoholic beverage.

It is sweet and slightly hazy with a shelf life of several days under

correct storage conditions.

There are many variations in how the beer is made. For instance,

Urwaga banana beer in Kenya is made from bananas and sorghum

or millet and Lubisi is made from bananas and sorghum.

Previous Next End

Raw material preparation

Ripe bananas (Musa spp.) are selected. In the rainy season unripe

bananas can be left to finish ripening laid on a hurdle over the fire

where the cooking is done.

During the dry season bananas can be ripened by making a pit in

the ground, covering the sides of the pit with green banana leaves,

packing the bananas in to the pit and then covering them with

banana leaves and earth.

Previous Next End

On one side of the pit a little ditch should be dug for a fire so that

warmth and smoke can enter the pit.

This takes about six days. The bananas should then be peeled.

If the peels cannot be removed by hand then the bananas are not

sufficiently ripe.

Previous Next End

Processing:

The first step is the preparation of the banana juice.

The extraction of a high yield of banana juice without excessive

browning or contamination by spoilage micro-organisms and

proper filtration to produce a clear product is of great importance.

Grass can be used to squeeze the banana so that only a clear juice

is obtained. The residue will remain in the grass.

Previous Next End

One volume of water should be added to every three volumes of

banana juice.

This makes the total soluble solids low enough for the yeast to act.

Cereals are ground and roasted and added to improve the colour

and flavour of the final product.

The mixture is placed in a container, which is covered in

polythene to ferment for 18 to 24 hours.

Previous Next End

The raw materials are not sterilized by boiling and therefore

provide an excellent substrate for microbial growth.

It is essential that proper hygienic procedures are followed and

that all equipment is thoroughly sterilized to prevent

contaminating bacteria from competing with the yeast and

producing acid instead of alcohol.

This can be done by cleaning with boiling water or with chlorine

solution.

Previous Next End

Care is necessary to wash the equipment free of residual chlorine,

as this would interfere with the actions of the yeast. Strict personal

hygiene is also essential.

The main micro-organism is Saccharomyces cerevisiae which is

the same organism that is involved in the production of grape

wine.

After fermentation the product is filtered through cotton cloth.

Previous Next End

Raw materials Ripe bananas

Peel Peel by hand

Remove residue Use grass to knead or squeeze out the juice. The residue will remain in the grass.

Mix with clean water The water: banana juice ratio should be 1:3

Mix with cereal flour Mix with ground and roasted cereals to local taste. For sorghum the ratio should be 1:12

Ferment In plastic container. Leave to ferment for 18 to 24 hours.

Filter Through cotton cloth

Pack In one-litre plastic bottles with cork stoppers or equivalent

Store

Flow diagram

Previous Next End

Packaging and storage:

Packaging is usually only required to keep the product for its

relatively short shelf life.

Clean glass or plastic bottles should be used.

The product should be kept in a cool place away from direct

sunlight.

Previous Next End

ALCOHOL FROM BANANA PEEL

Previous Next End

Assessment :1.Fermentation is the decomposition of carbohydrates by -----

Ans : enzyme or micro organisms2. which chemical is added to suppress the yeast activity?

a.cuso4 b.KMS c. so2

3.The fermentation is carried out at --------˚ca.222 b.24 4 c.25 5

4.Urwaga banana beer famous in which country?a. Kenya b. USA c. Netherland

Previous Next End

Reference: Jack S. Blocker, David M. Fahey, Ian R. Tyrrel (2001). 

Alcohol and Temperance in Modern History. ABC-CLIO. pp. 85. David Robinson Lee & Christopher Brendan Barrett (2001). 

Tradeoffs or Synergies?. pp. 377. ISBN 0851994350. Katrina H. Borromeo (December 2005). "Banana wine, anyone?".

Bureau of Agricultural Research Chronicle. Retrieved October 23, 2010. http://www.independent.co.uk/life-style/food-and-drink/banana-wine-

anyone-food-biz-flashes-new-ideas-in-paris-2111987.html. http://www.lebananie.com/eng-story_of_the_company-pt.htm. http://caribgourmet.blogspot.com/2010/10/banana-wine-from-carib-

gourmet.html

Previous Next End