Vol. 1, Issue 3 (2014)
Investigation of factors affecting to banana wine (Musa chiliocarpa & Musa basjoo sieb) fermentation
Author(s): Nguyen Phuoc Minh
Abstract: Banana (Musa chiliocarpa & Musa basjoo sieb)fruits contain high nutrition sources of carbohydrate, minerals and vitamins. Banana-based wine has a good aroma and can be considered a healthy alcoholic beverage. We determine the percentage of sugar 8% added to the fermented mixture. Amount of yeast added to the fermentation batch is 20 g/l; pH 3.6 is appropriate. Fermentation time is 11 days. We successfully produce banana wine with medium product quality.