Studies On Wine Production From Coconut Fruit (Cocos Nucifera Lin.)
Abstract
Coconut fruit is a tropical fruit with short shelf-live due to prevailing temperature and sticky condition in tropical areas like Benue state Nigeria. Accordingly, product of wine from fruit may help reduce the position of postharvest loss and increase the range in type of wines. This study shouldered product of wine from coconut fruit. Several parameters were determined. Colony counts of the incentive cells during coconut turmoil in cfu/ ml showed the loftiest colony counts of incentive cells of4.3 x 103 cfu/ ml. the pH of the stirring wine moved from4.77 at 0 hr to2.79 at 168 hrs suggesting it came more acidic and likely to be more inhibitory to corruption microorganism and gives stirring incentive a competitive advantage. The temperature of the stirring wine didn’t show major variation from time 0 hr to 168 hrs, still the specific graveness dropped with increased in time 0 hr to 168 hrs. The alcoholic content was5.81 after 168 hrs of turmoil period. further exploration is still needed to determine the shelf stability of this wine produced in Nigeria.
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