FERMENTED ALCOHOLIC BEVERAGE: A BANANA WINE

INVENTION

A Capstone Research
Presented to
The Senior High School Department
Cabaruan Integrated School
Cabaruan, Naguilian, Isabela
June 2021

Liezel A. Carag
Leonalyn D. Repollo
Quinilyn I. Sagayaga
Catherine Joy A. Gaspar
Bernadeth D. Gaston
Joan L. Clemente
Gerald A. Mangadap
Juan P. Tallano
Jay L. Gaspar
Argie C. Marquez
Jonathan I. Andaya
May-an E. Salcedo
Honeylene G. Clemente
Maico Jay O. Mendoza
Roderick B. Andaya

1
INTRODUCTION

Banana is considered as an important food to boost the health of malnourished

children, it contains good amount of soluble dietary fiber that helps normal bowel movements;
thereby reducing constipation problems. Banana wine is a fruit wine made exclusively from
bananas.
They are highly recommended by doctors for patients whose potassium is low,
because of its impressive potassium content. Potassium is an important component of cell and
body fluids that helps control heart beat and blood pressure, countering bad effects of sodium.

Banana has a lot of nutritional benefits, thus demands in the market are high .It can
also be used as a substrate for the manufacture of vinegar, a by-product of wine manufacture.
Wine represents a safe and healthful beverage; it also provides calories and vitamins. It is a
seasonal and highly perishable fruit, which can be available all year round. In addition, any
application to produce a marketable, value-added product will improve banana farming
economies and eliminate the large environmental problem presented by banana waste. Banana
could then compete in the market, either as banana juice or as mixtures with other juices
because of its flavor and aroma (Lee et al. 2006).

Banana wine is a sweet-smelling homemade beverage with a light fruit flavor, and a
unique taste. Production of banana wine is mostly at small- scale level, through attempts have
been made to bring it up to industrialized production. This is the one of the latest processed
products of banana to enter the market.

Since the early 2000s, attempts have been made to expand banana wine production to
other countries where the crop is prevalent. The Philippines government has sought to expand
a local banana wine industry, while India has produced both award-winning banana wines and
research into expanding production. Wine is a product of alcoholic fermentation by yeast of
the juice of ripe grapes or any fruit with a good proportion of sugar (Brook and Madigan,
2003; Okafor, 2007). It can also be used as a substrate for the manufacture of vinegar, a by-
product of wine manufacture. The large quantity of bananas and plantains provides the
potential for industrial use (FAO 2003).

Banana juice can also be applied to wine production; however, banana juice is turbid,
gray in color, very viscous, tends to settle during storage and, therefore must be clarified prior
to commercialization (Lee et al.2006). The turbidity and viscosity of banana wine are caused
mainly by the polysaccharides in banana juice such as pectin and starch and therefore make

2
the clarification process harder. Application of pectinase and amylases that affect the quality
of wine is important for improving the process of banana wine production.

Statement of the Problem

The problem statement indicates the production / manufacture of wine from banana
through specific processes that includes the Juice (must) preparation, fermentation of the juice,
clarification, Packaging/ bottling of wine, quality evaluation of wine in terms of clarity /
appearance, odor/ smell, taste and color.

3
MATERIALS AND METHODS

This chapter deals with the materials and procedures. In this study, the researcher used
experimental method.

Preparation of the Sample

Ingredients
In doing the banana wine, we must have the following ingredients:

 Banana -3000g
 Water -1656.118ml
 Gin (liquor) -375ml
 Sugar -31g
 Yeast -8.53g

Materials
 Stainless Steel Knife – it was used for cutting the banana fruit.
 Chopping Board – a board where the banana fruit had been cut.
 Strainer – a crossed wires for separating solid matter from a liquid.
 Bowl – a round, deep dish or basin used for food or liquid.
 Casserole – it is used for cooking.
 Ladle – a large long-handled spoon that used in mixing.
 Bottle – a container, typically made of glass that used for storing drinks.
 Funnel – used for guiding liquid or powder into a small opening.
 Platform Balance – a device that measure the weight of an object.
 Beaker – a glass container with a flat bottom that scientists use to hold liquids.
 Mostar and Pestle – used in crushing and grinding into a fine paste.
 Erlenmeyer Flask – a type of laboratory flask which features a flat bottom, a
conical body and a cylindrical neck.

4
Fermenting Procedure

Figure 1. Flow Diagram of Banana Wine Production

Harvesting. First step in wine making process. The researchers harvested banana
fruit as the primary material to produce banana wine.
Peeling. The entire skin of the banana was peeled off and put in a clean container.
Weighing and slicing. The researchers produced 2 kilograms of banana then sliced
them into small sizes so that the taste of banana from inside would mix into water when
boiling.
Boiling and crushing. After that, the sliced banana fruits were boiled so that the
sourness would mix with it and crushed after the water and banana separated.
Filtering. Through this process, the remaining crumbs of banana was filtered out and
was not included in the mixture.
Fermenting. The fermentation process is the critical unit operation in the making of
any wine and it can be done in two stages; the primary and secondary fermentations. In the
primary stage, the contents of the fermenter were mixed twice daily and aerated. This
encourages the growth of yeast and aid in the extraction of color for the wine. (Frazier and
Westhoff 1995). During the primary fermentation, must is fermented to ethanol, carbon
5
dioxide, and flavor compound by the yeast added (Kunkee and Amerine, 1980). During
fermentation, there were a lot of sources and factors that may affect the process which
required adequate attention and must therefore be taken into consideration to improve the
quality of the wine that would be produced-the factors include:
a) The Yeast Strain. Selection of the starter culture of yeast to be used in
the production of wine was very important and must be carried out or
done with all accuracy required.
b) Carbon Sources. The sugar in must is mainly 15-25 % fructose and
glucose. These are excellent carbon source for yeast growth, sugar
content of the must above 25% solids retards fermentation due to osmotic
effect (Johnson and Peterson, 1974).
c) Alcohol. The yield of alcohol varies with the yeast strain, composition of
must, fermentation temperature, amount of mixing through stirring and
the design of the fermenter particularly the surface area to volume ratio
(Kunkee and Amerine, 1972)
Adding of other substrates. When the banana are already filtered and purely liquid,
the other substrates were added. Substrates.is the other ingredients were added in making the
banana wine.
Aging. The aging is about 1 month to 1 year but base with (Johnson and Pederson,
1974) the period of maturation of wine and could last few months to several years. The taste
quality of wine was improved during aging. Wines with high acidity takes larger time to
mature that those with less acidity but will eventually be superior since the acidity value
ensure against deterioration (Amerineet al 1980). After the fermentation, wine were
transferred to a bottle, temperature of 11-16 degree Celsius was best for aging wines and
aging may last for 1-2 years depending on the type of wine.
Clarifying. At the end of the aging period, the wine had clear naturally, for others
artificial clarification may be necessarily, this can be done by adding fining agent, which
would react with tannin, acid, proteins, etc to give coagulum‟s which settles (Nmema. 2010).
Bottling and Packaging. Wines may be bottled before or after aging depending on
the producer. Most wines which are bottle before aging are the sparkling wines and the
generally require filtration before the final bottling. Generally, wines are packaged in
sterilized bottles of various shapes and sizes and then aged at about 12 degree Celsius
(Amerineet al 1980)

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Quality Evaluation
The quality evaluation of the fermented banana includes the following characteristics:
Clarity/Appearance
Experienced personnel are significantly better in wine quality evaluation than in
experienced individual. In that, correct impression about wine will be distinctively evaluated.
While wine that have become brown are usually oxidized or over aged in odor (Amerine et al,
1980), or it may be that oxidation must have occurred duty to low S02; smell differentiated by
the taste panelists that are experts distinctively (Ough and Berg, 1959).
Odor/smell
This can be categorized into two, which is the odor developed in aging while aroma
which is the odor derived in fresh fruits and products of fermentation excess or the presence
of the wine is detecting by smelling (Amerine et al 1972).
Tastes
Wine tasting is the sensory examination and evaluation of wine. Wines are made up of
chemical compounds which are similar or identical to those of fruits, vegetables, and spices.
The four aspects of tastes (sour, sweet, salty and bitter) are all important in winery (Peynand,
1970). The sour or acid tastes come from numerous organic acids. It is essential particularly
for table wines. The sweetness of wine is determined by the amount of residual sugar in the
wine after fermentation, relative to the acidity present in the wine.
The bitter taste comes primarily from the phenolic compound and tannin in red wine.
The quality of wine depends on the harmony of these different tastes, and should not
dominate the others. The salty taste is not important in wine taste evaluation and is seldom
encountered.
Color
This is one of the attributes of a wine which is relatively easy to assess and which is
generally associated with quality (Jackson et al, 1978). Factors like the fruit cultivar used,
method of wine making employed, wine pH and redox potential and the content of S02,
aldehydes, oxygen etc govern color assessment. (Jackson et al, 1978). The nature of
anthocyanin pigment content has been reported to be more important than the total pigment
content in some wines (Somers et al, 1974)

Hedonic Test. Describes the degree of consumer acceptance and satisfaction

regarding product attributes. It shows overall acceptance of a product and its competitor.

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Table 1
Hedonic Rating Test
Hedonic Rating Test
Quality Evaluation Clarity Aroma Taste Color
(2pts) Bad
(3pts) Good
(5pts) Best

This table will be ask for the taster what would be the quality of the Banana Wine in
evaluating the Clarity, Aroma, Taste and Color. They will check the quality of each stages.

8
RESULTS

The result of the sensory evaluation of the wine sample produced showed that the wine
produced was clear with slightly creamy color. This result is similar to that recorded by
Amerineet al., (1980) that as fermentation rate proceeded, gas was formed and this rose
through the liquid then during active fermentation, forth or foam is formed on the surface.
The gas carried the cells through the fermenting must cause it to be cloudy and as a result, a
strong odor of alcoholic fermentation developed. The result of the banana wine produced by
the fermenting with dried yeast strains (Saccharomyces cerevisiae) showed high rate of
alcoholic production at the end of 168hr. This result is similar to the observation reported by
Mestre and Mostre (1980) who recorded that pure culture of
Saccharomycescerevisiaeproduces more ethanol and give a faster fermentation than the native
yeast.

Table 2
Composition of Banana Wine Nutrition Data
Parameter Value
Calories 89

Water 75%

Protein 1.1g

Carbs 22.8g

Sugar 12.2g

Fiber 2.6g

Fat 0.3g

This table 2 shows the composition of banana wine that includes the Calories with 89
of value, Water with 79% of value, Protein with 1.1g of value, Carbs with 22.8g of value,
Sugar with 12.2 of value, Fiber with 2.6g of value, and a Fat of 0.3g of value.

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Table 3
The Ingredients of Fermented Banana Wine
Ingredients Ml and G Value Calories
Banana Fruit 3000g 12.7% 2670
Gin/Liquor 375ml 15.8% 164
Yeast 8.53g 0.37% 60
Sugar 31g 0.13% 120
Water 1656.118ml 71% 0

The table 3 shows the ingredients of our fermented banana wine which includes the
Banana Fruit with a 3000g, a value of 12.7% and calories with 2670, Gin/Liquor with a
375ml, a value of 15.8% and calories with 164, Yeast with a 8.53g, with a 0.37% of the value,
and 60 calories, the sugar with 31g, with a 0.13% of value and 120 calories and the Water
with 1656.118ml, with a value of 71% and 0 calories.

Table 4
Summary of Results from Hedonic Rating Test
Tester 1 2 3 4 5 Total Average
Clarity 2pts 5pts 3pst 2pts 3pst 15pts 3pts
Aroma 2pts 3pts 3pts 3pts 5pts 16pts 3.2pts
Taste 2pts 5pts 3pts 5pts 5pts 20pts 4pts
Color 2pts 3pts 3pts 3pts 5pts 16pts 3.2pts
TOTAL 13.4pts
AVERAGE
3.35pts
GOOD

The table 4 shows the result of the Hedonic Rating test which tells that the Clarity of
the Banana Wine has a total points of 15 and an average of 3 that belongs into Good quality.
The Aroma of the Banana Wine has a total points of 16 and an average of 3.2 that belongs
also into Good quality. The Taste has a total points of 20 and an average of 4 that belongs into
Best quality and Color of the Banana Wine has a total points of 16 and an average of 3.2 that
belongs into Good quality.

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DISCUSSION

Conclusion

In conclusion, banana wine is very easy to produce and could then compete in the
market with other wines because of its flavor and aroma. It has a lot of nutritional benefits,
thus demands in the market are high and therefore help create job opportunities. I conclude
that our Banana Wine has a Good result in Aroma, Clarity, Taste and Color that we found in
our tester from the table 4.

Recommendation

From the result of the work carried out, I recommend that producing wine from
banana will generally satisfy medical needs of people especially elders because fresh Banana
fruit has a lot of nutritional and medicinal qualities and, banana wine and all other wines
should be drunk moderately. And from the result of the Hedonic Rating Test, our Banana
Wine has a Good result and I can say that the Good result is not enough to be a wine producer
so I recommended that in doing Banana Wine, we must do our best to make a wine with a
very right materials to be used, ingredients to be included and especially the procedure. We
should filtered the wine for its best clarity. The amount of yeast must be right for its aroma.
The amount of sugar must be right also for the taste. The fermenting should be at least 1 year
for its color.

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13
PLATES

FiGURE 1. harvesting of Banana Fruit as the primary material to produce banana

wine.

Next is, we peeled off the entire skin of the Banana and put in a clean container or a
bowl.

In doing the Banana Wine, we sliced it into small sizes and it produced 2 kilogram.

14
The sliced banana fruits were boiled so that the sourness would mix with it and crushed after
the water and banana separated.

We fermented this for almost a month.

When the banana are already fermented, then the other substrates were added.

15
The aging of our Banana Wine was about 1 month.

At the end of aging, the wine was clarify.

We bottled the wine after the aging.

16