Effect of Sugar Cane Juice Substrate Formulation and Fermentation Duration on the Quality of Simulated Palm Wine

Abstract

Palm wine is obtained from palm sap tapped from oil palm tree (Elaeise guineenses) or raffia palm (Raphia hookeri) and subsequent spontaneous fermentation by yeast (Saccharomyces cerevisiae). This study is aimed at determining the effect of sugar cane juice substrate formulation and fermentation period on the quality of simulated palm wine produced using a locally fabricated fermenter, with yeast isolated from palm wine. Sugar cane juice was blended with water at the ratios of 100:0, 70:30 and 50:50 % and subjected to regulated fermentation in the fermenter for 12, 24 and 48 hours respectively. The quality of the simulated palm wine was determined using sensory evaluation and physiochemical analyses. The result showed that samples containing 70:30 % and fermented for 24 hours (  H24Z and S24T )  had higher ethanol values (8.47 : 7.00%), higher pH (4.34 :4.10 ), higher sucrose (8.03 :3.65% ) and higher total soluble solids (8.35:6.06% ) than samples produced from a blend of 100:0 % or 50:50 % and fermented for 12 or 48 hours. Samples H24Z and S24T  had values that were not significantly different from those of natural palm wine( P24M ) ; ethanol ( 6.16 % ), sucrose ( 4.17 % ) and pH ( 4.10 ) respectively. The sensory evaluation result showed that samples H24Z and S24T were the most preferred by the panelist in terms of taste, smell, color, sweetness and their scores were comparable to those of natural palm wine. Conclusively, the quality of the produced simulated palm wine was influenced by the sugar cane juice: water blend ratio and the fermentation period.