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Saba Banana Wine Fermentation Study by Chris Gabriel Ucol is a document available to read on EtoBox.

What is Saba Banana Wine Fermentation Study about?

This document discusses experimenting with fermenting Saba banana into a locally produced wine juice. The methodology section details the procedures used: peeling, mashing, boiling, mixing, extracting, fermenting, and bottling Saba banana juice for 10 days. Two evaluators then assessed the wine, with one noting its sweet and probiotic flavor and the other recommending serving it chilled. Analysis found the Saba wine has an alcohol content of around 12% ABV, comparable to fruit wines and red wines.

Author

Chris Gabriel Ucol

Language

EN