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Next Fermentation: Fermentation is the decomposition of carbohydrates by microorganisms or enzymes. Oldest method of preservation by this method foods are preserved by the alcohol or organic acid formed by microbial action. Wines, beers, fermented drinks etc. are pre pared by these processes. Fruit juices which have undergone alcoholic fermentation by yeasts include wine, champagne, port, sherry, tokay, muscat, perry, orange wine, berry wine, nira and cider. Previous End Next Wine : Most of fruits are used for wine making. To the pulp (200 brix) 100 ppm of SO2 in the form of KMS is added to suppress the yeast activity. Pectinase enzyme is added at the rate of 0.5% and after holding the same for 8-12h, the pulp is inoculated with saccharomyces cerevisiae in the ratio of 1:10. The fermentation is carried out at 22?2?c for 7-10 days. Next Previous End Contd…. After the completion of fermentation, clear liquid is filtered through a clean muslin cloth and stored in sterile bottles at 21-24?C for a month when the suspended matter settles leaving clear wine on the top. The wine is further treated with bentonite and stored in bottles with 1000 ppm SO2 as KMS. Bananas make a really versatile wine that can be consumed as is or blended with other wines to add body and a bit of flavor. Next Previous End Contd…. Banana wine [dry]: Material: 4 1/2 lbs peeled bananas 1/2 lb banana skins 1 1/2 cups (12 oz) white grape concentrate 1 3/4 lbs finely granulated sugar 2 tsp citric acid 1/8 tsp grape tannin 6 1/2 pts water 1 tsp yeast nutrient white wine yeast Next Previous End Procedure: Mash the bananas and finely chop the skins, placing both in primary. Meanwhile, bring water to boil and in it dissolve sugar completely. Pour water over fruit and skins and cover primary. When cool, add all remaining ingredients except yeast and stir well to dissolve. Add activated yeast and recover primary. Ferment vigorously for two days and strain throug