BIOCHEMICAL AND MICROBIOLOGICAL CHANGES IN BANANA WINE DURING STORAGE

Wine was prepared from four different banana varieties (Khozikodu, Karpurchakra keli, Palaykondan, Alpan). Banana wine was stored in plain and ambercoloured bottles under ambient conditions for six months. After two months of storage, pH and alcohol content showed an increasing trend whereas titratable acidity, total soluble solids, and microbial population showed a decreasing trend. Same trend continued even after two months of storage.After six months of storage period, the total soluble solids and alcohol content remained stable without showing any significant variation in their values as compared to the previous month whereas pH showed an increasing trend. Titratable acidity and microbial population showed a decreasing trend.Colour retention was better in storage bottles that were amber coloured. Wine from the variety Alpan had better overall acceptability score compared to other varieties throughout the storage period