Int J Pharm Bio Sci 2017 Apr; 8(2): (B) 790-794

Original Research Article Microbiology

International Journal of Pharma and Bio Sciences ISSN

0975-6299

PRODUCTION AND OPTIMIZATION OF WINE FROM BANANA FRUITS

PRADIP D. SATAV1* AND ARCHANA S. PETHE2
1
N.E.S. Science College, Nanded, Maharashtra, India-431 605.
2
Shri Shivaji College of Arts, Commerce and Science, Akola, Maharashtra, India-444 001.

ABSTRACT
Various physicochemical factors affect the fermentation of wine by wine yeast. Very less or no work reported
the effect of different parameters on physicochemical properties of banana wine fermented using baker’s yeast
(Saccharomyces cerevisiae). Thus we have investigated the suitability of banana fruit (especially ripe fruits) for
wine production, and also to characterize the wine produced. In present study the effect of various parameters
such as Diammonium phosphate (DAP) concentration (mg/L), pH, inoculum concentration (%) and soluble
O
solids ( Brix) on physicochemical characteristics of banana wine was studied. The banana must was inoculated
with yeast inoculum. After fermentation physicochemical parameters of the wine were analysed. With increase
in DAP concentration percentage of alcohol in must was found to be increased after fermentation within a range
of 4.44 to 5.90 %. With increase in initial soluble solids of must the alcohol percent of wine were also found to
be increased. The alcohol % of wine fermented using different inoculum concentration was found to be increase
slightly with increase in inoculum % up to 6 %. Slight decrease in alcohol % was observed with increase in pH.
With increase in initial soluble solids, inoculum concentration and DAP concentration of must the alcohol
percent was found to be increased. Slight decrease in alcohol % was observed with increase in pH. Various
parameters affect the physicochemical property of fermented banana wine.

KEYWORDS: Banana wine, Diammonium phosphate, pH, Soluble solid and inoculum.

PRADIP D. SATAV1*
N.E.S. Science College, Nanded, Maharashtra, India-431 605.

Received on : 21-01-2017
Revised and Accepted on : 17-04-2017
DOI: http://dx.doi.org/10.22376/ijpbs.2017.8.2.b790-794

This article can be downloaded from www.ijpbs.net

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 Int J Pharm Bio Sci 2017 Apr; 8(2): (B) 790-794
INTRODUCTION
Grapes are known to be the most commonly used raw
material for the production of wine. Recently emphasis
is also being given on suitability of fruits other than
1
grapes for example apricot , apple
2,3 4
and plum as a
substrate for wine-making. India, the largest banana
producer in the world, has been rapidly increasing
cultivated area and volumes of production over the past
5
decade .Banana contains a high concentration of sugar
and many acids and also contains antioxidants Vitamin
A. Sucrose, glucose and fructose are the principal
sugars in ripened banana, with large amounts of
cellulose, starch and pectin. The green fruits are rich in
starch, and during ripening the starch present is
converted to sugars. The fruit contains citric acid, malic
acid and other organic acids. Bananas can be
consumed raw after harvesting. The surplus amounts
can be preserved in the form of banana puree/pulp, fruit
bar, canned pulp and also as juice andpowder . An
6, 7
alternative and profitable method of using bananas
would be production of wine if it could become widely
accepted. Different investigators have carried out
research on banana composition, especially on its
8
volatiles content. However, Akuboret al. carried out
production and quality evaluation of banana wine. They
found that the banana wine produced could be generally
of acceptable quality. Cheirsilp and Umsakul have
9 was studied by adjusting soluble solids to 18, 21 and 24
reported the processing of banana-based wine product
using pectinase and α-amylase and found that the
clarity of the enzyme treated banana wine was also
fourfold higher than that of the control. Byaruagaba-
10
Bazirakeet al. screened two varieties of banana for
wine-making by using recombinant yeast strains and
found that recombinant yeast strain could be used in
banana wine fermentations as an alternative to
commercial enzyme preparations. Jackson and Badrie
11
carried out studies on quality changes on storage of
Caribbean banana (Musa acuminata) wines with effects
of pectolase concentration and incubation period. They
found that wine quality was stable for most parameters
during storage at 22– 25°C for 4 months with better
clarity and lower SO2.Although various authors have
reported the technology involved in banana wine
production, they have not optimized the conditions
required for fermentation of banana wine. As per best of
our knowledge very less or no work has reported the
effect of different parameters on physicochemical
properties of banana wine fermented using baker’s
yeast (Saccharomyces cerevisiae).In view of this, a
research was conducted to investigate the suitability of
banana fruit (especially ripe fruits) for wine production,
and also to characterize the wine produced. It had two
objectives, namely: (1) to standardize the fermentation
conditions required for fermentation of banana wine; (2)
to study the banana wine production and its composition
in detail. The results of the laboratory experiments
obtained are presented here.
MATERIAL AND METHODS
Collection of raw material
The fully ripened, mature and healthy banana fruits of
grand naine variety were procured from local market of
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Nanded, Maharashtra, India during the month of May
2015. The fruits were brought to the laboratory for
further processing.
Preparation of Must
Bananas were hand peeled after washing with tap
water. The juice was extracted by homogenizing the
pulp in mixer/ blender and mixing with two part of hot
and boiled water (pulp;water, 1;2). This was again
diluted with equal proportion of water. To prevent
browning and to inhibit unwanted microflora the juice
was added with 100 mg/L of potassium metabisulfite. To
decrease viscosity of juice it was treated with pectinase
enzyme at a concentration of 0.01% and held overnight
o
at room temperature (35 C) for clarification. The must
so obtained contained low sugar and thus sugar was
o
adjusted from 4 to 18 Brix by using table sugar. The
must had pH of 3.98.
Effect of different parameters
To study the effect of different parameters the must was
then distributed in to different aliquots with different
treatment. Effect of pH was studied at pH 3.0, 3.5, 4.0,
4.5 and 5.0. pH was adjusted using citric acid and
calcium carbonate. Effect of inoculum percent was
studied by inoculating must having pH 3.60 with 2, 4, 6,
8 and 10 % of yeast inoculum. Effect of sugar percent
o
Brix using table sugar. The effect of diammonium
phosphate (DAP) at concentration of 50, 100, 150, 200
and 250 mg/L was studied. Effect of initial shaking on
fermentation was also studied and results are presented
here. To study the effect of initial shaking the pH of the
must was adjusted to 3.6-3.65 the must was
supplemented with Diammonium phosphate at a
concentration of 100 mg/L. The musts in all treatments
except in case of uncontrolled fermentation were
o
pasteurized at 80-90 C for 10 min.
Fermentation of non-pasteurized must
For this no pH was adjusted (pH 4.97), must was not
supplemented with Diammonium phosphate and it was
distributed in 300 ml aliquots in 350 ml plastic bottles.
The musts in all treatments except in case of
o
uncontrolled fermentation were pasteurized at 80-90 C
for ether 10 min.
Inoculum preparation
One litre of non-pasteurized must, having pH 4.97, TSS
o
18 Brix and DAP 100 mg/L, was inoculated with 2 % of
baker’s yeast powder and kept at room temperature (30-
o
38 C) for 40 h.
Fermentation
The must of each treatment prepared above was
inoculated with 3% of 40 h old yeast inoculum. In case
of experiment for effect of inoculum %, the must was
inoculated with 2, 4, 6, 8 and 10% of yeast inoculum.
Then all the treatments were kept in BOD incubator at
o
18-20 C for 20 days. After 21 to 30 days
physicochemical parameters of the young wines were
analyzed.
 Int J Pharm Bio Sci 2017 Apr; 8(2): (B) 790-794

Physico-chemical analysis RESULTS AND DISCUSSION

The pH of the must and wine was measured with a
digital pH meter (Systronics, India), pre-calibrated with
buffers of pH 4.0 and 7.0. Titratable acidity was
determined by titrating with 0.1 N NaOH and alcohol %
12
by specific gravity method as described by AOAC .
Total soluble solids (TSS) were determined using
13
Abbey’s refractometer (0–32) in terms of °Brix . Free
and total SO2 was determined by ripper titrametric
14
method using iodine , and reducing sugars were
determined calorimetrically using 3, 5-dinitrosalicylic
15
acid (DNS) method as described by Nigam . Volatile
acidity was determined by titration of distillate samples
and expressed as percent of acetic acid per 100 ml of
wine.
Uncontrolled fermentation
Uncontrolled fermentation was performed by inoculating
non-pasteurized banana must (NPBM) with yeast
inoculum. Its results were compared with pasteurized
banana must without shaking (PBMWOS). The
concentration of SO2 (mg/L) is largely decreased by
pasteurization in PBMWOS after fermentation. Other
parameters were not differing significantly in both wines
fermented from pasteurized and non-pasteurized
banana must. Effect of shaking of fermenting banana
must during initial stage of fermentation was also
studied. The initial shaking has no significant effect of
physicochemical parameters of wine. The results are
presented in table 1.

Table 1
Effect of initial Shaking on physicochemical properties of banana wine

Alcohol TA VA Free SO2 Total SO2 Bound SO2

Treatment pH °Brix SG RS (%)
(%) (%) (%) (mg/L) (mg/L) (mg/L)
NPBM 3.45 5 0.9943 6.39 0.40 0.013 0.006 17.92 52.48 34.56
PBMWOS 3.5 5.3 0.9950 6.24 0.63 0.010 0.007 7.55 9.86 2.30
PBMWS 3.5 5.2 0.9950 6.31 0.62 0.009 0.009 7.68 10.11 2.43
PBMWOS; Pasteurized banana must without shaking, PBMWS; Pasteurized banana must with shaking,
NPBM; Non-pasteurized banana must SG; Specific gravity, VA; Volatile acidity, TA; Titratable acidity, RS; Reducing sugar

Effect of DAP Concentration fermented at different DAP concentrations. With

One of the important elements for growth of yeast is
nitrogen. If there is insufficient nitrogen then
fermentation may stop, leading to a stuck fermentation
and high residual sugar. Additional nitrogen is usually
added in the form of diammonium phosphate (DAP) to
provide readily assimilable nitrogen and additional
phosphorus, which is another essential element that
16
may be deficient .We have investigated the effect of
DAP concentration on various physicochemical
parameters of banana must fermentation and the results
are presented in table 2. Soluble solids (°Brix), specific
gravity and pH were found to be almost same in wines
increase in DAP concentration percentage of alcohol in
must was found to be increased after fermentation
within a range of 4.44 to 5.90 %. Alcohol percentage
was found to be highest and lowest in must containing
250 and 50 mg/L of DAP respectively. For guava wine
400mg/L and 600mg/L of DAP were found to be
17 18
optimum for two different strains . Attri used DAP at a
concentration of 1000 mg/L for fermentation of cashew
apple wine. Titratable acidity was found to be in the
range of 0.50 to 0.56% being highest at 200 mg/L of
DAP. Other parameters were not affected largely by
changing the concentration of DAP

Table 2
Effect of DAP concentration on physicochemical analysis of banana wine

Alcohol TA VA Free SO2 Total SO2 Bound SO2

DAP Conc. (mg/L) pH °Brix SG RS(%)
(%) (%) (%) (mg/L) (mg/L) (mg/L)
50 3.56 5 0.9965 4.44 0.53 0.014 0.005 13.44 36.48 23.0
100 3.55 5 0.9965 5.64 0.54 0.016 0.005 12.54 32.38 19.8
150 3.54 5 0.9965 5.64 0.50 0.014 0.003 11.90 32.13 20.2
200 3.54 5 0.9963 5.76 0.56 0.015 0.004 8.70 27.26 18.6
250 3.54 5 0.9961 5.90 0.52 0.015 0.004 12.67 31.36 18.7
SG; Specific gravity, VA; Volatile acidity, TA; Titratable acidity, RS; Reducing sugar

Effect of sugar % (Soluble solid in °Brix)
Soluble solids (°Brix) largely affect the various
physicochemical parameters of fermented wine. The
results are presented in table 3.With increase in initial
soluble solids (°Brix) of must the alcohol percent,
reducing sugar (%), titratable acidity (%) and total SO2
of wine were also found to be increased. Specific gravity
of the wine was found to be decreased with increase in
sugar percent. This might be due to increase in alcohol
percent with increase in sugar percent. Highest volatile
acidity was observed in must with highest sugar
concentration. With increase in acidity the pH of the
wine was not decreased. Its value was lowest in must
with sugar percent of 21. Our results are in agreement
18
with results obtained by Attri for cashew apple wine
except for pH. The maximum alcohol percent could be
obtained in the present experiment was 8.92% in the
O
must having 24 Brix initial total soluble solids. With
O
increase in total soluble solids up to 24-25 Brix
increase in alcohol percent were also reported for litchi
19 20
wine and amla wine .

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Table 3
Effect of sugar % on physicochemical parameters of banana wine

Alcohol TA VA Free SO2 Total SO2 Bound SO2

Sugar % (°Brix) pH °Brix SG RS (%)
(%) (%) (%) (mg/L) (mg/L) (mg/L)
18 3.36 5 0.9950 6.64 0.50 0.010 0.005 7.55 9.86 2.30
21 3.33 5.4 0.9941 7.49 0.56 0.009 0.012 6.91 10.50 3.58
24 3.43 7 0.9934 8.92 0.65 0.014 0.080 8.70 12.93 4.22
SG; Specific gravity, VA; Volatile acidity, TA; Titratable acidity, RS; Reducing sugar

Effect of inoculum concentration (%)
Effect of inoculum concentration on physicochemical
properties of banana wine is presented in table 4.The
pH of wine fermented using different inoculum
concentration was found between 3.50-3.52. Lowest pH
was observed at 4 % of inoculum concentration and
highest was found at 8 and 10%. At all concentration of
initial inoculum the final total soluble solid of the wine
was found to be same and which was found to be 5. The
specific gravity of wine fermented using different
inoculum concentration was found to be same and had
value of 0.9954.The alcohol % of wine fermented using
different inoculum concentration was found to be
increase slightly with increase in inoculum % up to 6 %.
Further increase in inoculum % did not increase the
alcohol % of wine. Lowest alcohol % was observed at 2
% of inoculum concentration and highest was found at 6
%. Higher levels of inoculum gave almost same amount
of alcohol content, such as 6% inoculation gave 6.68%
of alcohol content, while 10% inoculum concentration
gave 6.64% alcohol. Thus, as the concentration of yeast
inoculum is increased, yeast converted more sugars to
alcohol, while at higher inoculum concentration yeast
was not able to convert more sugar in to it. Similar
17
results were reported by Sevda and Rodrigues for
guava wine production. The titratable acidity (%) of wine
fermented using different inoculum concentrations was
found to be almost same and was ranged between 0.49-
0.52 percent.

Table 4
Effect of inoculum concentration (%) on physicochemical parameters of banana wine

Inoculum % Alcohol TA VA Free SO2 Total SO2 Bound SO2

pH °Brix SG RS (%)
(%) (%) (%) (mg/L) (mg/L) (mg/L)
2% 3.51 5 0.9954 5.895 0.49 0.012 0.011 11.65 27.14 15.49
4% 3.5 5 0.9954 6.275 0.52 0.012 0.011 15.74 25.60 9.86
6% 3.51 5 0.9954 6.68 0.49 0.014 0.019 10.50 21.12 10.62
8% 3.52 5 0.9954 6.62 0.52 0.013 0.007 10.24 19.33 9.09
10% 3.52 5 0.9954 6.64 0.49 0.011 0.009 10.37 20.74 10.37
SG; Specific gravity, VA; Volatile acidity, TA; Titratable acidity, RS; Reducing sugar

Effect of pH having initial pH of 3. Thus optimum pH for banana wine

Effect of pH on physicochemical properties of banana
wine is presented in table 5. Final pH of all the musts
were decreased from its initial values except at pH 3.0
which showed slight increase. Increase in initial pH also
show increase in final pH of the wine and within the
range of 3.12 – 3.70. Highest fall in pH was observed at
pH 5. Titratable acidity of was found to be decrease with
increase in initial pH except at pH 5. Volatile acidity of all
the wine was found to be increase with increase in pH.
Highest volatile acidity was observed at pH 5. Slight
decrease in alcohol % and reducing sugar % were
observed with increase in pH. Total soluble solids of all
the must were found to be same. Specific gravity of the
wine fermented at all pH had lower value than the
specific gravity of must. The maximum alcohol percent
obtained in the present study was 6.60% in the must
fermentation was found to be 3. In contrast to our
results, increase in pH resulted increase in alcohol
19 21
percent for litchi wine and mango wine . The optimum
pH reported by these authors was 5. Patrick and
22
Palaniswamy carried out the optimization of
fermentation parameters for enhanced production of
ethanol using Sacchromyces cerevisiae. The optimum
pH reported by these authors for production of ethanol
was 5.5. The final pH of the banana wine fermented
from musts having pH value between 3.0-5.0 was found
to be in the range of 3.12-3.70. Different authors have
reported fermentation of musts having pH within range
of 3.0-5.0. The pH reported for banana and other wines
8, 23 24
were 3.3-4.10 (banana wine) , 3.6 (cocoa wine) , and
25
3.6-4.0 (mango wine) .

Table 5
Effect of pH on physicochemical parameters of banana wine

pH Alcohol TA VA Free SO2 Total SO2 Bound SO2

pH °Brix SG RS (%)
(%) (%) (%) (mg/L) (mg/L) (mg/L)
3 3.12 5 0.9961 6.61 0.83 0.012 0.043 10.24 19.33 9.09
3.5 3.42 5 0.9954 6.09 0.56 0.017 0.040 8.32 21.12 12.80
4 3.67 5 0.9952 5.91 0.41 0.023 0.030 13.44 25.86 12.42
4.5 3.7 5 0.9958 5.91 0.35 0.036 0.032 20.86 32.13 11.26
5 3.61 5 0.9958 5.87 0.45 0.080 0.027 13.06 25.73 12.67
SG; Specific gravity, VA; Volatile acidity, TA; Titratable acidity, RS; Reducing sugar

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 Int J Pharm Bio Sci 2017 Apr; 8(2): (B) 790-794
CONCLUSION
It is concluded for the fermentation of treated banana
juice that initial DAP, sugar and inoculum concentrations
and pH played an important role. Increase in DAP and
sugar concentrations increases the alcohol % in final
product. Highest alcohol % was produced at lowest pH.
Increase in sugar concentration also increases the
acidity of wine. Inoculum % has very less effect on
physicochemical parameters of fermented juice. Slight
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CONFLICT OF INTEREST
Conflict of interest declared none.
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