Food Science and Technology  

 

Effect of Metabisulphites on Alcohol Production in Palm-Wine, by F.N.I. Morah, Zambia Journal of Science and Technology, Vol.9, no.2, December 1991, Pg.15-22

ABSTRACT

The effect of the metabisulphite ion on the concentration of alcohol in untreated palm-wine is reported. The concentration of alcohol in untreated palm-wine reaches a maximum between three and four days and then started to decline. In the presence of the metabisulphite ion, the decline in the alcoholic content which takes place after three or four days no longer occurs. There was also an over 20% increase in the content of alcohol in palm-wine when the fermentation process was allowed to proceed in the presence of the metabisulphite ion. The results indicate that the use of sodium metabisulphite increased the yield of alcohol during the fermentation of palm-wine.

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