International Journal of Food Science and Nutrition

Authors
Kipa Tamrakar, Avina Lama, Binita Dhakal, Luna Adhikari, Megha Shrestha, Jeena Amatya

Abstract
Fruits are very often used for wine preparation since the beginning of civilization. In recent years emphasis has been given to fruits such as banana and orange for the preparation of wine. Banana and Orange are highly perishable in nature, the fermentation is a low energy prevention process to increase the shelf life of these fruits. They have a good amount of sugar content that makes them a suitable substrate for the preparation of wine. Fermentation of banana and orange juices were carried out in the presence of wine yeast for about a month in a natural condition to obtain wine. A clear wine was obtained after siphoning. The amount of alcohol yield by banana wine was more than that of orange. In this study, both of the substrates yield much the same quality of the wine but banana wine was preferred over orange wine.