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INVESTIGATION ON PRODUCTION OF WINE FROM LOCAL VARIETIES OF BANANA

Article number
123_30
Pages
321 – 328
Language
Abstract
The suitability of "omini" and "paranta", two varieties of banana that are widely cultivated in Southern Nigeria, for the production of table wine was investigated.

Analytical data on specific gravity, alcohol, acidity, soluble solids and ash showed that the resultant wines compared favourably with commercial products.
Although wine produced from omini was slightly lower in soluble solids (10.6%) than that produced from paranta (13.8%), sensory evaluation showed that the former was preferred.
An average yield of 2.5 litres of wine pr kilogram of fruit was obtained.

Publication
VI African Symposium on Horticultural Crops
Authors
J.O. Aina, B.E.O. Onyekelu-eze
Keywords
Full text
https://doi.org/10.17660/ActaHortic.1983.123.30
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