PRODUCTION OF WINE FROM BANANA FRUIT

Abstract

Ethiopia banana, also common as desert banana, is one of the mainstays of the economy. The crop occupies nearly 60% of all fruit production area in the country. Its total production level is 68 percent of all fruits. Fruits are processed to different products (juice, beer, figs, powder, flour, chips, flakes, jams, wine, gin, baking soda etc.). This production process was help to maximize the utilization of banana in different terms of product. As a result setting or developing alternative means for banana usage can alleviate or reduce the deformation of a banana and add value for the banana fruit through wine production. The ripened banana was peeled and immersed to be boiled in boiling water under a controlled temperature of 100℃ for 10 minute then after banana juice and pulp separated by means of nylon cloth which serve as filtering media. In order to increase the juice °Brix sugar was added. Next to this, yeast preparation was done by taking a sample of concentrated banana juice into a baker for 10 minute under water bath system for fast propagation. Finally the propagated yeast was added into the banana juice to ferment according to the designed experiment. The experiment was planned to be done as follow based on the Saccaromyces cerevisiae working principle conditions: the Working temperature were at room temperature and Fermentation time from7-13 days. Based on those two basic conditions, the experiment was done for 3 different times at room temperatures and fermentation time. (i.e the experiment was done at room temperatures and 7, 10, and 13 fermentation days). The produced wine was characterized by PH of 4.8 for 7 day fermentation, PH of 4.32 for 10 day fermentation, PH of 4.06 for 13 day fermentation, alcohol content of 3.6 for 7 day fermentation, 5.4 for 10 day fermentation, 6.3 for 13 day fermentation, and °Brix of 31.2 for 7 day fermentation, 22.7 for 10 day fermentation, 18.8 for 13 day fermentation was obtained.