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Palmyrah palm wine part II: improvements in alcohol production

Authors:

R. Kumuthini Chrystopher ,

University of Jaffna, Jaffna, LK
About R. Kumuthini
Department of Botany
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K. Theivendirarajah

University of Jaffna, Jaffna, LK
About K.
Department of Botany
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Abstract

The palmyrah palm wine, a traditional mild alcoholic beverage of Northern Sri Lanka, is the spontaneously fermented sap of the young and mature inflorescences of both male and female palmyrah (Borassus flabellifer) palms. The palmyrah toddy samples had a mean alcohol content of 5.8% [v/v] and the efficiency of natural fermentation process was found to be 56%. In the present study, it was found that this efficiency of alcohol production can he increased by (i) the addition of inorganic salts such as NH4Cl, MgSO4 and KH2PO4, (ii) heat sterilization of decalcified palmyrah sweet toddy prior to fermentation by a preselected yeast strain and (iii) the introduction of pure yeast inoculum into collection pots. The percentage increase in alcohol production over the control in each case was found to be 12%, 44% and 25 - 30% respectively.

 

Previously isolated Saccbnromyces cerevisiae PY 1 was found to be capable of producing the maximum alcohol within 48 hours fermentation using a starter inoculum potential of 107 cells/ml, thus suggesting that the rate of fermentation can be significantly increased by increasing the inoculum potential.
How to Cite: Chrystopher, R.K. and Theivendirarajah, K., 1988. Palmyrah palm wine part II: improvements in alcohol production. Journal of the National Science Foundation of Sri Lanka, 16(2), pp.147–157. DOI: http://doi.org/10.4038/jnsfsr.v16i2.8247
Published on 28 Dec 1988.
Peer Reviewed

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