DOCSLIB.ORG

A Study on the Processing of Toddy Palm Wine

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2 404 A Study on the Processing of Toddy Palm Wine Khin Si Win1 Abstract In this research work, toddy palm sap of Dar Pein Town, Hlegu Township, Yangon Region was used to produce the value-added product of toddy palm wine. Effective preparation technique was employed to obtain the high quality processed toddy palm wine. Toddy palm sap of soluble solids content 12 to 12.5 % Brix was mixed with 10 % sugar to get the soluble solids content of toddy palm sap was obtained 23.5 – 24 % Brix. High purified raw materials such as 0.2 % yeast, 0.1 % pectic enzyme and 0.01 % potassium sorbate were employed to produce the most attractive processed toddy palm wine. The physico-chemical characteristics of the processed toddy palm wine were analyzed by the determination of pH, acidity, total soluble solids (TSS), specific gravity, alcohol content and colour. It was found that the characteristics of these processed toddy palm wine were also comparable with the commercial wine (full moon wine) from other fruit juice. Key words: toddy palm sap, toddy palm wine, effective production techniques,high purity raw materials, physico-chemical characteristics Introduction Wine is one of the most popular beverages all over the world. The wine is consumed in a variety of flavors varying from sweet unfermented to sour, fermented and vinegary. Toddy is an alcoholic drink and sweet with a characteristic flavour and contains between 4 and 6 % alcohol. Toddy has a short shelf life of about 24 hours, which can be extended if it is refrigerated (https://www.linkedin.com/pulse/toddy-palm-wine-promising-industry-andhra- pradesh-telangana-osk-reddy). All facts of wine production must be carefully controlled to create a quality wine. Such variable are temperature and timing during fermentation and aging, the amount of sugar, yeast and pectic enzyme added during fermentation. All of these facts have a tremendous impact on the quality of the finished wine. In this research work, toddy palm wine was produced from toddy palm juice of Dar Pein Town, Hlegu Township, Yangon Region. The aim of this research work is to prepare the value-added product of toddy palm, in private sector and to generate the employment from rule and urban community for their carrier opportunities. Materials and Methods Yeast, pectic enzyme, potassium sorbate, calcium oxide and sugarwere purchased from Atlas Chemical Centre at 27th St., Pabedan Township, Yangon Region. Toddy palm juicewascollected from Dar Pein Town, Hlegu Township, Yangon Region. Preparation of Processed Toddy Palm Wine Before preparation of toddy palm wine, soluble solids of toddy fresh sap was determined by refractometer. Soluble solids content of toddy fresh sap from Dar Pein Town, Hlegu Township, Yangon Region was found to be about 12 % Brix. Then, the fresh sap, 1 kg, 1Dr., Associate Professor, Department of Industrial Chemistry, University of Yangon 405 Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2 was filtered by filter paper. After filtration, the clear sap was pasteurized at 80 - 85°C for a few minutes. Then, the pasteurized juice was cooled to 35 - 40°C. After cooling, the juice was mixed with sugar, 100 g (10 %), to get 23.5 - 24 % Brix of soluble solids. Then the mixed juice was boiled at 100 - 110°C for a few minutes. After boiling, the juice was cooled to room temperature. After cooling, 1 g of pectic enzyme and 2 g of yeast was added to the mixed juice and fermentation was carried on. After fermentation, shown in Figure (1), the fermented juice (wine) was clarified by activated charcoal and stabilized by potassium sorbate (0.01 %) to remove undesirable mud of fresh sap. Then, the processed wine was aged to obtain good quality wine for a few months (6 months). After aging, the processed wine, shown in Figure (2), was bottled to be storage and should be kept in cool places away from direct sunlight. Results and Discussion The process of toddy palm sap fermentation is an alcoholic fermentation of the sugars in the sap to produce alcohol and carbon dioxide gas. The extracted sap is sweet. After collection it undergoes a rapid natural fermentation to produce alcohol. In the processing of toddy palm wine, Table (1) shows the characteristics of toddy palm sap from Dar Pein Town, Hlegu Township, Yangon Region. It was found that pH and specific gravity of fresh sap from toddy palm tree were in the range of FAO standard (pH : 6.7 to 6.9 and specific gravity : 1.07). Effect of weight of sugar on the organoleptic properties of processed toddy palm wine is shown Table (2), from this table, various weights – 0, 50, 100 and 150 g of sugar were used to produce toddy palm wine. Among these, the organoleptic properties of processed toddy palm wine containing less than 100 g of sugar were found to be less fermentation, light taste and short shelf-life. When 100 g of sugar was used in the processing of toddy palm wine, the most attractive flavour, good taste and long shelf – life processed toddy wine was obtained. Excess amount of sugar, 150 g, was also used in the processing of wine, the quality of processed was nearly the same with that of toddy wine made by 100 g of sugar. Table (3) shows effect of weight of yeast on the organoleptic properties of processed toddy palm wine. From these results, amount of yeast – 1, 1.5, 2.0, 2.5 g were used. Among these, the organoleptic properties of processed toddy palm wine involving 2 g of yeast was found to be good taste, attractive flavour and long shelf-life. Comparison of physico-chemical characteristics of processed toddy palm wine with commercial wine (Full moon) is shown in Table (4). The effect of pH on growth of yeasts and fermentation activity depends also on the concentration of sugar and ethanol. Among the results, pH, acidity and specific gravity were nearly the same with wine from the market (Full Moon Wine, product of Royal Gateway Co., Ltd., Thailand). Furthermore, soluble solids content of toddy palm wine were lower than that of wine from market and alcohol content was higher than the commercial wine processed from other fruits. These alcohol contents also agree well with the literature value (alcohol 5 % v/v - 14 % v/v). Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2 406 Table (1) Characteristics of Toddy Palm Sap from Dar Pein Town, Hlegu Township, Yangon Region Toddy Fresh Sap Literature Sr. Characteristics* from Value No. Dar Pein Town FAO* 1 pH 6.6-6.8 6.7-6.9 2 Acidity (% w/v) 0.042 - 3 Specific Gravity 1.02 1.07 4 Total Soluble Solids (% Brix) 12.0-12.2 12.0-16.5 *http//www.Cipav.org.co/Irrd/Irrd11/1/dali111.htm Table (2) Effect of Weight of Sugar on the Organoleptic Properties of Processed Toddy Palm Wine Weight of Toddy Fresh Sap = 1000 g Aging Period/Time = 6 months Yeast = 2 g Pectic Enzyme = 1 g Potassium Sorbate = 0.1g Organoleptic Properties Sr. Sugar TSS Alcohol No. (g) (% Brix ) Content Appearance (% v/v) Poor fermentation, light taste and 19 1 0 12 0.8-1.2 short shelf-life Less fermentation, light taste and 2 50 18-19 2.6-3.0 short shelf-life Complete fermentation, good 3 100* 23.5-23.7 5.8-6.4 taste, attractive flavour and long shelf-life Complete fermentation, strong 4 150 23.7-24.0 6.2-6.4 taste, attractive flavour and long shelf-life *the most favorable condition 407 Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2 Table (3) Effect of Weight of Yeast on the Organoleptic Properties of Processed Toddy Palm Wine Weight of Toddy Fresh Sap = 1000 g Aging Period/Time = 6 months TSS (% Brix) = 23.5-23.7 Pectic Enzyme = 1 g Potassium Sorbate = 0.1g Organoleptic Properties Sr. Sugar Yeast Alcohol No. (g) (g) Appearance Content (% v/v) Poor fermentation, light taste 1 100 1 1.8-2.2 and short shelf-life Less fermentation, light taste 2 100 1.5 3.6-4.2 and short shelf-life Complete fermentation, good 3 100 2* 5.8-6.4 taste, attractive flavour, and long shelf-life Complete fermentation, 4 100 2.5 6.0-6.2 strong taste, attractive flavour and long shelf-life *the most favorable condition Fig. (1) Fermenter for Wine Processing Fig. (2) Processed Toddy Palm Wine Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2 408 Table (4) Comparison of Physico-chemical Characteristics of Processed Toddy Palm Wine with Commercial Wine Sr. Processed Toddy Commercial Characteristics No. Palm Wine Wine*** 1 pH* 3.8 4.0 2 Acidity (% w/v)* 0.12 0.08 3 Colour** 0.4 Y, 1.3 W, 0.2 B 0.5 W, 0.5 B Total Soluble Solids (TSS) 4 4.5 5.1 (% Brix)* 5 Specific Gravity* 0.991 0.99 6 Alcohol Content (% v/v)* 6.5 5.5 * These determinations were determined at the Laboratory of Department of Industrial Chemistry, Dagon University. ** These determinations were determined by AOAC official methods at No. 137 (A), Small Scale Industries Department, Ministry of Agriculture, Livestock and Irrigation, Thudama Main Road, North Okkalapa Township, Yangon Region. ***Full Moon Wine, product of Royal Gateway Co., Ltd., Thailand Conclusion In this research work, the purified raw material especially toddy palm sap was used to prepare the characteristic flavour scentedprocessed toddy palm wine, and the most suitable experimental process conditions were also studied.
Recommended publications
  • (Myanmar) | COVID -19 November 11, 2020 Update 12

    (Myanmar) | COVID -19 November 11, 2020 Update 12

    Registration Number: No. 115646346 British Chamber of Commerce Myanmar Suite No #06-04, Level - 6 Junction City Tower Pabedan Township Yangon, Myanmar Country Report (Myanmar) | COVID -19 November 11, 2020 Update 12 The British Chamber of Commerce Myanmar will consolidate the various regulations into one document. We cannot 100% confirm that all the reports are accurate and are intended as a guideline only. We will provide updates as and when new information emerges. Members can also refer to the UK Government Travel Advice. 1. COVID-19 Confirmed Cases Dashboard of Ministry of Health and Sports and the Situation Update Daily Report. See here Emergency Call Center 067 3420268 – Public Health Emergency Center, Nay Pyi Taw 09 449001261, 09 794510057 – COVID 19 Call Center for Yangon Region 09 2000344, 09 43099526 – COVID 19 Call Center for Mandalay Region Government Policy Update For COVID- 19 Precautions National-Level Central Committee on Prevention, Control and Treatment of Coronavirus Disease released the Announcement on Extension of the Precautionary Restriction Measures Related to Control of COVID-19 Pandemic until 30th November 2020. Official Announcement According to the notice from the Department of Civil Aviation, the International Airport has been further extended up to until 30th November 2020. Announcement on Temporary suspension of all types of visas for foreign nationals from all countries visiting Myanmar: Official Link Those members wishing to return to Myanmar from overseas, need to contact the Myanmar Embassy in the first instance. Page 1 of 15 Aviation Sector The aviation department said it is carrying out relief flights for Myanmar citizens stranded in Japan, South Korea, Singapore, Bangkok, India and Sydney.
  • A Strategic Urban Development Plan of Greater Yangon

    A Strategic Urban Development Plan of Greater Yangon

    A Strategic A Japan International Cooperation Agency (JICA) Yangon City Development Committee (YCDC) UrbanDevelopment Plan of Greater The Republic of the Union of Myanmar A Strategic Urban Development Plan of Greater Yangon The Project for the Strategic Urban Development Plan of the Greater Yangon Yangon FINAL REPORT I Part-I: The Current Conditions FINAL REPORT I FINAL Part - I:The Current Conditions April 2013 Nippon Koei Co., Ltd. NJS Consultants Co., Ltd. YACHIYO Engineering Co., Ltd. International Development Center of Japan Inc. Asia Air Survey Co., Ltd. 2013 April ALMEC Corporation JICA EI JR 13-132 N 0 300km 0 20km INDIA CHINA Yangon Region BANGLADESH MYANMAR LAOS Taikkyi T.S. Yangon Region Greater Yangon THAILAND Hmawbi T.S. Hlegu T.S. Htantabin T.S. Yangon City Kayan T.S. 20km 30km Twantay T.S. Thanlyin T.S. Thongwa T.S. Thilawa Port & SEZ Planning調査対象地域 Area Kyauktan T.S. Kawhmu T.S. Kungyangon T.S. 調査対象地域Greater Yangon (Yangon City and Periphery 6 Townships) ヤンゴン地域Yangon Region Planning調査対象位置図 Area ヤンゴン市Yangon City The Project for the Strategic Urban Development Plan of the Greater Yangon Final Report I The Project for The Strategic Urban Development Plan of the Greater Yangon Final Report I < Part-I: The Current Conditions > The Final Report I consists of three parts as shown below, and this is Part-I. 1. Part-I: The Current Conditions 2. Part-II: The Master Plan 3. Part-III: Appendix TABLE OF CONTENTS Page < Part-I: The Current Conditions > CHAPTER 1: Introduction 1.1 Background ............................................................................................................... 1-1 1.2 Objectives .................................................................................................................. 1-1 1.3 Study Period .............................................................................................................
  • Assessing the Impacts of Conservation and Commercial Forestry on Livelihoods in Northern Republic of Congo

    Assessing the Impacts of Conservation and Commercial Forestry on Livelihoods in Northern Republic of Congo

    [Downloaded free from http://www.conservationandsociety.org on Friday, January 10, 2014, IP: 129.79.203.216] || Click here to download free Android application for this journal Conservation and Society 11(3): 199-217, 2013 Article Assessing the Impacts of Conservation and Commercial Forestry on Livelihoods in Northern Republic of Congo Michael Riddell Bioclimate, Research and Development, Edinburgh, UK Research undertaken at: Oxford University Centre for the Environment, Oxford, UK E-mail: [email protected] Abstract Researchers often attempt to understand the social impacts of conservation interventions in isolation of broader socioeconomic, political and institutional change. However it is important to understand the variety of forces structuring livelihood impacts, and to identify how different social groups respond and adapt to changes. This article uses a case study from northern Republic of Congo, where rural livelihoods are shaped by a combination of conservation and commercial forestry activities, to understand the differential livelihood impacts of these activities on the two principal social groups, the Aka hunter-gatherers and Kaka and Bondongo farmer-fi shers. The study results indicate that livelihood change is most striking in conservation-forestry villages compared to control villages, and this change is most evident among the Aka. Although commercial forestry is the principal driver of livelihood change, the enforcement of conservation regulations reduces households’ access to natural capital and alters social relations. In this context the impacts of conservation were exacerbated due to the dramatic transformation of the livelihood space into which people were either economically displaced or chose to move to. Conservation interventions in similar contexts should involve people in the project design and initiate context-specifi c livelihood assessment and monitoring prior to and during the intervention.
  • Traditional Dietary Culture of Southeast Asia

    Traditional Dietary Culture of Southeast Asia

    Traditional Dietary Culture of Southeast Asia Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre- European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia. Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo. This page intentionally left blank Traditional Dietary Culture of Southeast Asia Its Formation and Pedigree Akira Matsuyama Translated by Atsunobu Tomomatsu Routledge RTaylor & Francis Group LONDON AND NEW YORK First published by Kegan Paul in 2003 This edition first published in 2009 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Avenue, New York, NY 10016 Routledge is an imprint o f the Taylor & Francis Group, an informa business © 2003 Kegan Paul All rights reserved.
  • Information on Community Based Facility Quarantine (CBFQ) As Of

    Information on Community Based Facility Quarantine (CBFQ) As Of

    Information on Community Based Facility Quarantine (CBFQ) as of 3rd June 2020 The following regions and states have issued information on Community Based Facility Quarantine (CBFQ) as decreed by the Ministry of Health and Sports – 1. Kayin State 2. Chin State 3. Mon State 4. Shan State 5. Yangon Region 6. Magway Region Instructions for Community Based Facility Quarantine (CBFQ) in Nay Pyi Taw Council area • When entering the NPTC area, you need to provide proof of residency in your original Township, Ward or Village. • Residents living in designated Stay at Home townships of States or Regions, who wish to enter Nay Pyi Taw without the authority's permission or without notification of prior approval, are required to enter into Community Based Facility Quarantine for 21 days. This will be arranged by the Nay Pyi Taw Council. • Residents, living in designated Stay at Home townships of States or Regions, who are permitted to enter Nay Pyi Taw by the Union Government and Union Ministry, are required to undergo a medical check-up at the NPTC entrance gate and will not be allowed to enter if they test positive. • Foreign Ambassadors and staff living in Myanmar and staff from UN organizations and other international organizations who stayed at home in their Regions and States, can enter Nay Pyi Taw by obtaining permission from the relevant Ministry and passing the NPTC entrance health check. • The employees of authorized organizations and companies can enter Nay Pyi Taw by obtaining necessary permission and a recommendation letter from the relevant Ministry and passing the NPTC entrance health check.
  • A Socio- Economic History of Alcohol in Southeastern Nigeria Since 1890

    A Socio- Economic History of Alcohol in Southeastern Nigeria Since 1890

    CHAPTER ONE INTRODUCTION Background to the Study Alcohol has various socio-economic and cultural functions among the people of southeastern Nigeria. It is used in rituals, marriages, oath taking, festivals and entertainment. It is presented as a mark of respect and dignity. The basic alcoholic beverage produced and consumed in the area was palm -wine tapped from the oil palm tree or from the raffia- palm. Korieh notes that, from the fifteenth century contacts between the Europeans and peoples of eastern Nigeria especially during the Atlantic slave trade era, brought new varieties of alcoholic beverages primarily, gin and whisky.1 Thus, beginning from this period, gins especially schnapps from Holland became integrated in local culture of the peoples of Eastern Nigeria and even assumed ritual position.2 From the 1880s, alcohol became accepted as a medium of exchange for goods and services and a store of wealth.3 By the early twentieth century, alcohol played a major role in the Nigerian economy as one third of Nigeria‘s income was derived from import duties on liquor.4 Nevertheless, prior to the contact of the people of Southern Nigeria with the Europeans, alcohol was derived mainly from the oil palm and raffia palm trees which were numerous in the area. These palms were tapped and the sap collected and drunk at various occasions. From the era of the Trans- Atlantic slave trade, the import of gin, rum and whisky became prevalent.These were used in ex-change for slaves and to pay comey – a type of gratification to the chiefs. Even with the rise of legitimate trade in the 19th century alcoholic beverages of various sorts continued to play important roles in international trade.5 Centuries of importation of gin into the area led to the entrenchment of imported gin in the culture of the people.
  • Forests and Climate Following the Bali Roadmap

    Forests and Climate Following the Bali Roadmap

    Multiple Benefits of REDD at the Landscape Scale REDD+ as a Development Strategy G. Ken Creighton, Ph.D. Principal Advisor, Forests and Climate WWF International, Africa Region (CARPO) c/o WWF-Belgium Boulevard Emile Jacquemin 90 1000 Bruxelles, BELGIUM The Central African Republic Partners and Collaborators (it takes a village) • Government of the Central African Republic - Ministry of Forestry - Ministry of Environment - Provincial Government (Bayanga) • The BaAka and Bantu Peoples • Development Cooperation Agencies - USAID - Agence Francaise de Developpement - GtZ and KfW (German Cooperation) - DGIS (Netherlands) - Belgian Cooperation What is REDD-plus? As defined by the Central African Countries in their 2007 submission to the UNFCCC, REDD+ includes: • Deforestation • Forest Degradation • Conservation of forest carbon stocks • Sustainable management of forests • Enhancement of forest carbon sequestration What is a Landscape? • The Sangha Tri-national Landscape covers 45,200 km2 • The area of Vermont is 24,901 km2 • The Lobeke National Park in Cameroon (2,178 km2), the Dzanga-Ndoki NP (1,443 km2) in CAR, and the Nouabale- Ndoki NP (4,268 km2) in Congo, constitute the core protected area of the landscape. • Together these Protected Areas encompass 7895 km2 or less than 18% of the landscape Central African Landscapes (from USAID CARPE Information Tool) Premise By focusing on the “development opportunities” of REDD+ at a landscape level it may be possible to harness “global resources” to provide durable local benefits in addition to making measurable and sustainable contributions to “global” issues such as climate change and global warming. The Sangha Trinational Landscape as a “Mosaic” of Compatible Land Uses Why are we there? • Forests cover 95% of the landscape, and extend from semi deciduous forest in the north-west, to swamp forest in the south- east, with natural “clearings or “bais” both inside and outside of protected areas.
  • Federal Register/Vol. 81, No. 210/Monday, October 31, 2016/Notices TREASURY—NBES FEE SCHEDULE—EFFECTIVE JANUARY 3, 2017

    Federal Register/Vol. 81, No. 210/Monday, October 31, 2016/Notices TREASURY—NBES FEE SCHEDULE—EFFECTIVE JANUARY 3, 2017

    75488 Federal Register / Vol. 81, No. 210 / Monday, October 31, 2016 / Notices Federal Reserve System also charges a reflective of costs associated with the The fees described in this notice funds movement fee for each of these processing of securities transfers. The apply only to the transfer of Treasury transactions for the funds settlement off-line surcharge, which is in addition book-entry securities held on NBES. component of a Treasury securities to the basic fee and the funds movement Information concerning fees for book- transfer.1 The surcharge for an off-line fee, reflects the additional processing entry transfers of Government Agency Treasury book-entry securities transfer costs associated with the manual securities, which are priced by the will increase from $50.00 to $70.00. Off- processing of off-line securities Federal Reserve, is set out in a separate line refers to the sending and receiving transfers. Federal Register notice published by of transfer messages to or from a Federal Treasury does not charge a fee for the Federal Reserve. Reserve Bank by means other than on- account maintenance, the stripping and line access, such as by written, reconstitution of Treasury securities, the The following is the Treasury fee facsimile, or telephone voice wires associated with original issues, or schedule that will take effect on January instruction. The basic transfer fee interest and redemption payments. 3, 2017, for book-entry transfers on assessed to both sends and receives is Treasury currently absorbs these costs. NBES: TREASURY—NBES FEE SCHEDULE—EFFECTIVE JANUARY 3, 2017 [In dollars] Off-line Transfer type Basic fee surcharge On-line transfer originated ......................................................................................................................................
  • Perennial Edible Fruits of the Tropics: an and Taxonomists Throughout the World Who Have Left Inventory

    Perennial Edible Fruits of the Tropics: an and Taxonomists Throughout the World Who Have Left Inventory

    United States Department of Agriculture Perennial Edible Fruits Agricultural Research Service of the Tropics Agriculture Handbook No. 642 An Inventory t Abstract Acknowledgments Martin, Franklin W., Carl W. Cannpbell, Ruth M. Puberté. We owe first thanks to the botanists, horticulturists 1987 Perennial Edible Fruits of the Tropics: An and taxonomists throughout the world who have left Inventory. U.S. Department of Agriculture, written records of the fruits they encountered. Agriculture Handbook No. 642, 252 p., illus. Second, we thank Richard A. Hamilton, who read and The edible fruits of the Tropics are nnany in number, criticized the major part of the manuscript. His help varied in form, and irregular in distribution. They can be was invaluable. categorized as major or minor. Only about 300 Tropical fruits can be considered great. These are outstanding We also thank the many individuals who read, criti- in one or more of the following: Size, beauty, flavor, and cized, or contributed to various parts of the book. In nutritional value. In contrast are the more than 3,000 alphabetical order, they are Susan Abraham (Indian fruits that can be considered minor, limited severely by fruits), Herbert Barrett (citrus fruits), Jose Calzada one or more defects, such as very small size, poor taste Benza (fruits of Peru), Clarkson (South African fruits), or appeal, limited adaptability, or limited distribution. William 0. Cooper (citrus fruits), Derek Cormack The major fruits are not all well known. Some excellent (arrangements for review in Africa), Milton de Albu- fruits which rival the commercialized greatest are still querque (Brazilian fruits), Enriquito D.
  • No Store Name Region State/Province City District Address

    No Store Name Region State/Province City District Address

    No Store Name Region State/Province City District Address Contact No 1 SHOWROOM_O2 MAHARBANDOOLA (MM) LOWER MYANMAR YAGON REGION WESTERN DISTRICT(DOWNTOWN) KYAUKTADA TOWNSHIP NO.212, PANSODAN ST. (MIDDLE BLOCK), KYAWKTADAR TSP 09 420162256 2 SHOWROOM_O2 BAGO (MM) LOWER MYANMAR BAGO REGION BAGO DISTRICT BAGO TOWNSHIP SHIN SAW PU QUARTER, BAGO TSP 09 967681616 3 SHOW ROOM _O2 _(SULE) LOWER MYANMAR YAGON REGION WESTERN DISTRICT(DOWNTOWN) KYAUKTADA TOWNSHIP NO.118, SULAY PAGODA RD, KYAUKTADAR TSP 09 454147773 4 SHOWROOM_MOBILE KING ZEWANA (MM) LOWER MYANMAR YAGON REGION EASTERN DISTRICT THINGANGYUN TOWNSHIP BLDG NO.38, ROOM B1, GROUND FL, LAYDAUNKAN ST, THINGANGYUN 09 955155994 5 SHOWROOM_M9_78ST(MM) UPPER MYANMAR MANDALAY REGION MANDALAY DISTRICT CHANAYETHAZAN TOWNSHIP NO.D3, 78 ST, BETWEEN 27 ST AND 28 ST, CHANAYETHARSAN TSP 09 977895028 6 SHOWROOM_M9 MAGWAY (MM) UPPER MYANMAR MAGWAY REGION MAGWAY DISTRICT MAGWAY TOWNSHIP MAGWAY TSP 09 977233181 7 SHOWROOM_M9_TAUNGYI (LANMADAW ROAD, TAUNGYIUPPER TSP) (MM) MYANMAR SHAN STATE TAUNGGYI DISTRICT TAUNGGYI TOWNSHIP LANMADAW ROAD, TAUNGYI TSP 09 977233182 8 SHOWROOM_M9 PYAY (MM) LOWER MYANMAR BAGO REGION PYAY DISTRICT PYAY TOWNSHIP LANMADAW ROAD, PYAY TSP 09 5376699 9 SHOWROOM_M9 MONYWA (MM), BOGYOKE ROAD, MONYWAUPPER TOWNSHIP MYANMAR SAGAING REGION MONYWA DISTRICT MONYWA TOWNSHIP BOGYOKE ROAD, MONYWA TSP. 09 977233179 10 SHOWROOM _O2_(BAK) LOWER MYANMAR YAGON REGION EASTERN DISTRICT BOTATAUNG TOWNSHIP BO AUNG KYAW ROAD, LOWER 09 428189521 11 SHOWROOM_EXCELLENT (YAYKYAW) (MM) LOWER MYANMAR YAGON
  • Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

    Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

    Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Edited by Enrique Durán-Guerrero and Remedios Castro-Mejías Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Editors Enrique Dur´an-Guerrero Remedios Castro-Mej´ıas MDPI Basel Beijing Wuhan Barcelona Belgrade Manchester Tokyo Cluj Tianjin • • • • • • • • • Editors Enrique Duran-Guerrero´ Remedios Castro-Mej´ıas University of Cadiz´ University of Cadiz´ Spain Spain Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/Wine Aroma). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-0000-0 (Hbk) ISBN 978-3-0365-0000-0 (PDF) © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND.
  • Toddy and Palm Wine Fermented Plant Saps

    Toddy and Palm Wine Fermented Plant Saps

    TODDY AND PALM WINE FERMENTED PLANT SAPS Virtually any sugary plant sap can be processed into an alcoholic beverage. The process is well known being essentially an alcoholic fermentation of sugars to yield alcohol and carbon dioxide. Many alcoholic drinks are made from the juices of plants including coconut palm, oil palm, wild date palm, nipa palm, raphia palm and kithul palm. Palm wine Palm ‘wine’ is an important alcoholic beverage in West Africa where it is consumed by more than 10 million people. Palm wine can be consumed in a variety of flavours varying from sweet unfermented to sour fermented and vinegary alcoholic drinks. There are many variations and names including emu and ogogoro in Nigeria and nsafufuo in Ghana. It is produced from sugary palm saps. The most frequently tapped palms are raphia palms (Raphia hookeri or R. vinifera) and the oil palm (Elaeis guineense). Palm wine has been found to be nutritious. Raw material preparation Sap is collected by tapping the palm. This is achieved by making an incision between the kernels and a gourd is tied around to collect the sap which is collected a day or two later. The fresh palm juice is a sweet, clear, colourless juice containing 10-12 percent sugar and is neutral. The quality of the final wines is determined mostly by the conditions used in the collection of the sap. Often the collecting gourd is not washed between collections and residual yeasts in the gourd quickly begin the fermentation. Processing The sap is not heated and the wine is an excellent substrate for microbial growth.