Characterization of bananas for wine making.

Abstract

The Banana is an important economic resource for rural farmers in Uganda. 'With a total annual production estimated at about 10 million metric tons, the crop ranks high among enterprises that. support livelihoods of smallholder poor rural fanning communities. However, cooking varieties have, not been well utilized in 'the brewing Industry. A study was able to quantify parameters (sugar content, ph, tannin vitamin b l, and pectin) that affect wine making, during fermentation. The yeast cells feed on 'the sugats.in the must and multiply, producing carbon dioxide gas and alcohol. Tannins play a big role in wine processing for example stabilization of colour, increasing aging potential, modifying aromas, Pectin cells cause haze in wine making clarification difficult and expensive, Titratable acidity is applied to sensory perception of a wine's acidity i.e. its tartness, sourness, crispness. The result obtained by carrying out experiments and analysed using of variance in Microsoft excel.