Response of different sources of sugar on production and quality analysis of Banana peel wine

Banana, a wonderfully sweet fruit with firm and creamy flesh that come prepackaged in a yellow jacket, available for harvest throughout the year consists mainly of sugars and fibers which make it a source of immediate and slightly prolonged energy. When consumed, reduces depression, anemia, blood pressure, stroke risk, heartburns, ulcers, stress, constipation and diarrhea. It confers protection for eyesight, healthy bones, kidney malfunctions, morning sickness, itching and swelling, improves nerve functions as well as help people trying to give up smoking. The present study was carried for the evaluation of effect of different sources of sugar on production and quality analysis of banana peel wine by using two types of banana namely Accuminata and Musa accuminata. The pulp was maintained to 18.967±0.5°Bx and was inoculated with Saccharomyces cerevisiae for primary fermentation. The secondary fermentation was allowed till the 21st day. Wine was analyzed for chemical parameters such as TSS, Acidity, Specific gravity, Alcohol content and pH on seven days interval after fermentation and aging ie: 21st day. When compared to Musa accuminata (Rasthali) the Accuminata (Poovan) was effectively produce the wine.TSS varied from 14.1±0.05 °Bx to 10.234±0.05 °Bx in case of table sugar and also Acidity from 0.79±0.01% to 0.886±0.01%, Specific Gravity from 1.082±0.01 to 4.068±0.02, pH ranges from 4.436±0.05 to 4.068±0.05 and Alcohol content from 7.034±0.05% to 7.332±0.05% (v/v). In the jiggery used wine, TSS ranged from 18.032±0.05 °Bx to 14.031±0.05°Bx, Acidity ranges from 0.58±0.01% to 0.70±0.01%, pH from 4.566±0.05 to 4.131±0.05, Specific gravity from 1.026±0.01 to 0.76±0.01 and Alcohol content obtained from 6.332±0.05% to 6.630±0.05 (v/v). In sucrose used wine, TSS ranged from 17.766±0.05°Bx to 13.766±0.05°Bx, Acidity ranges from 0.622±0.01 to 0.881±0.01%, pH from 4.331±0.05 to 3.7±0.05, Specific gravity from 1.070±0.01 to 0.943±0.01 and Alcohol content obtained from 7.330±0.05% to 7.966±0.05% (v/v). Sensory evaluation was done with different types of consumers. The wine was accepted generally.