C. A. Kayath, A. B. V. Mbozo, Nicole Prisca Makaya Dangui, Moïse Doria Kaya-Ongoto, Duchel Jeanedvi Kinouani Kinavouidi, Justine Arlette Liliane Tsiba-Nkoli, Etienne Nguimbi
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A Quick Biochemical Comparison between the Traditional Fermentation of Plantain Wine and Banana Wine Produced in Republic of Congo
The aim of this study is to quickly assess the physicochemical parameters of plantain wine and to be acquainted about the microorganisms genera involved in the fermentation. Numbers of fermented beverage are locally produced in several areas of the Republic of Congo by using local materials. The plantain seems to be a fruit of choice in the manufacture of fermented baverage. This study allow to improve the fermentation carried out in a traditional way with pH values around 4.5±0.4. In addition we showed that plantain wine contain more sugar that desert banana by allowing to obtain 16° of alcohol from plantain and 9° from dessert Banana. Finally the plantain wine contain a couple of Mineral composition including Ca, Fe, Cu, K, F and PO3. This wine showed a very interresting profile in terms of beverage preservation.
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