Country-wine making from Eembe fruit (Berchemia discolor) of Namibia

  • S. Barrion University of Pretoria
  • E.L Keya Faculty of Agriculture & Natural Resources, University of Namibia P/Bag 13301, Windhoek
  • T.N. Ngwira Faculty of Agriculture & Natural Resources, University of Namibia P/Bag 13301, Windhoek

Abstract



Country-wine was made from dried Eembe fruit purchased from Katima Mulilo open market using commercial wine yeast. The fruit produced a wine with 8.6% alcohol content when no sugar was added. Fermentation to produce the wine was carried out at 22ºC. The clarity, aroma, colour and acceptability of the wine was aided by the addition of sulphur dioxide. The addition of sugar to the must produced from the dried fruit increased the alcohol content of the wine and all the batches produced dry wine.

The Journal of Food Technology in Africa Volume 6 No.3, 2001, pp. 83-86
Published
2004-06-22
Section
Articles

Journal Identifiers


eISSN: 1028-6098