Production and evaluation of wine prepared from banana (Saccharomyces Cerevisiae)

The article presents review on potential of wine production from Banana. Traditional alcoholic beverage has become common because of economic issue. This work was aimed to improve production process of alcoholic beverage based banana extract and to evaluate sensory parameters of the obtained alcoholic beverage.
Juice was extracted from banana (Musa sapientum) pulp with was inoculated with Baker's yeast (Saccharomyces Cerevisiae)and naturally grown mycelium and held at 30+2'c for 14 days. Banana, a wonderfully sweet fruit with firm and creamy flesh that come prepackaged in a yellow jacket, available for harvest throughout the year consists mainly of sugars and fibers which make it a source of immediate and slightly prolonged energy.
When consumed, reduces depression, anemia, blood pressure, stroke risk, heartburns, ulcers, stress, constipation and diarrhea.
The physical chemical parameters was determine during the fermentation using a standard procedures like pH , type of alcohol (Luca’s Test ) specific gravity, alcohol content, preliminary phytochemical screening and reducing sugar. Alcohol content of wine is increase with time at specific temperature as increase in sugar concentration.