Banana is a tropical fruit. It is a good source of sugars and fibers which make it a good source of energy. Banana is mainly composed of soluble sugars, starch and other polysaccharides. When consumed, it can reduce depression, anemia, blood pressure, stroke risk, heartburns, ulcers, stress, constipation and diarrhea. It confers protection for eyesight, healthy bones, kidney malfunctions, morning sickness, itching and swelling, improves nerve functions and is said to help people to quit smoking.
Banana has a short shelf-life under the prevailing temperature and humidity condition. This results to wastage of the fruits as a result of poor handling and inadequate storage facilities. Moreover, fermenting banana juice into wine is considered to be an attractive means of utilizing surplus banana, since the consumption of banana wine provides a rich source of vitamins and ensures harnessing of the fruits into a useful by-product.
The wine making process involves a series of simple steps, each of which has to be done correctly for one to achieve good results.
Key steps taken to make banana wine.
1. Selecting the right/suitable banana varieties
2. Harvesting and ripening the banana fruit
3. Peeling and boiling the ripe banana
4. Filtering
5. Addition of other ingredients
6. Fermenting and maturing
7. Packaging and Preservation
Temperature of the final mixed fruit wine ranged from 27°C to 30°C. The pH in the mixed fruit wine was acidic throughout the period of fermentation. The pH ranged from 4.0 to 2.5.
The wine produced had 5% (V/V) alcohol, 0.04% protein, 48° Brix SS, 0.85% TA and 1.4 mg/100ml vitamin C.
Wine made from banana
