International Journal of Food Science and Nutrition

Author(s): Pravin G Paul, Pradip D Satav, Archana S Pethe, Santosh M More

Abstract: Preparation of a wine from the banana fruits was undertaken and effect of dilution on fermentation of banana wine was investigated. Must was prepared from healthy and ripen banana fruits which was inoculated with 2%, (v/v) of yeast inoculum followed by fermentation. Physicochemical analyses of wines were then performed. Banana must with 1:0 and 1:1 dilution gives wine with 14% alcohol.