Feasibility Study on Banana Wine - ArSimbs0713.
The researcher concludes that the banana peelings could be used as an alternative source of vinegar. Malic acid is the main acid in banana peels, with substantial quantities of oxalic acid as well (oxalic acid is why sourgrass tastes sour). Malic acid content increases substantially upon ripening, whereas the oxalic acid is metabolized (probably via the TCA cycle) and decreases. This is one.
Rack your wine using sanitized equipment into sterilized bottles, close the bottles tight, and keep in a dark and cool place for another 2 months for the wine to reach a good alcohol volume. Do not touch the wine during this period. Note: Just like other wines, the more the banana wine ages, the better it gets. Once it ages well, you get a.
Processed products, such as chips, banana puree, jam, jelly, juice, wine and halwa can be made from the fruit. The tender stem, which bears the inflorescence is extracted by removing the leaf sheaths of the harvested pseudostem and used as vegetable. Plantains or cooking bananas are rich in starch and have a chemical composition similar to that of potato.
Banana wine is a clear, slightly sparkling alcoholic beverage and depending on the type of yeast and amount of sugar added, the sweetness and alcohol level in the final product can vary. Interestingly, India has already produced award-winning banana wines and is investing in research to expand its banana wine production. In fact, the Indians have developed an interesting technology that will.
The Banana Plant Essay. Length: 1872 words (5.3 double-spaced pages) Rating: Better Essays. Open Document. Essay Preview. Bananas are the fruit of a plant of the genus Musa, which are cultivated primarily for food, and secondarily for the production of fibers. It is alleged that there are almost 1000 varieties of bananas in the world, subdivided in 50 groups (Bora, 2007). The most generally.
Research and development efforts have been made quite extensively in the preparation of apple wine, apple cider, plum wine, apricot wine, strawberry wine, jamun wine, passion fruits wine, peach wine, berries wine and perry and accordingly, some of these products are produced commercially. Because almost all the stone fruits are low in sugar, have high acidity, and are pulpy in nature, to make.
The Banana Breeding Research Scheme in Jamaica has developed a number of tetraploid banana clones with superior disease-resistance and some are equal in dessert quality to the so-called 'Lacatan' and 'Valery'. 'Bluggoe' (with many other local names) is a cooking banana especially resistant to Panama disease and Sigatoka. It bears a few distinctly separated hands of large, almost straight.