Rare fruits as a source of nutrient rich fermented products (original) (raw)

AI-generated Abstract

An experiment conducted at MGM College of Agricultural Biotechnology explored the fermentation of various fruits, including banana, custard apple, papaya, and dates, using the yeast Saccharomyces cerevisiae. The fermentation process yielded alcohol percentages between 8.1% and 8.2%, which aligns with typical ranges for fruit wines. The study emphasizes that besides grapes, numerous fruits can serve as potential substrates for wine production, highlighting essential factors such as temperature, pH, and sugar concentration that influence the fermentation process.