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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 3, 2001, pp. 83-86
Bioline Code: ft01022
Full paper language: English
Document type: Research Article
Document available free of charge

The Journal of Food Technology in Africa, Vol. 6, No. 3, 2001, pp. 83-86

 en Country-wine making from Eembe fruit ( Berchemia discolor check for this species in other resources of Namibia
S. Barrion, E.L Keya*, and T.N. Ngwira


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 22°C. 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.

© Copyright 2001 The Journal of Food Technology in Africa, Nairobi

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