|Authors: ||J.O. Aina, B.E.O. Onyekelu-eze|
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.
Download Adobe Acrobat Reader (free software to read PDF files)
URL www.actahort.org Hosted by KU Leuven