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Commercially produced banana wine is a clear, slightly sparkling alcoholic beverage with a longer shelf-life than banana beer, which is spoiled easily and therefore not stored for long periods. [3] [4] Depending on the strain of yeast and amount of sugar added, the sweetness and alcohol level in the final product is variable. [citation needed]
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
Banana beer is made from ripe (but not over-ripe) East African Highland bananas (Musa acuminata Colla (AAA-EA), Mbidde clone set). [5] To accelerate the ripening of bananas, a hole is dug in the ground, lined with dried banana leaves which are then set on fire. Fresh banana leaves are laid on top of them, then the unripe bananas.
In Germany fruit dessert wines are fruit wines with more than 12.0% vol. In Austria they need an alcohol content of at least 13.0% vol. to a maximum of 22.0% vol. The total alcohol content may be increased by adding alcohol, fruit spirits, sugar, fruit juice and fruit juice concentrate to the fruit wine or cider.
In ethanol fermentation, one glucose molecule is converted into two ethanol molecules and two carbon dioxide (CO 2) molecules. [11] [12] It is used to make bread dough rise: the carbon dioxide forms bubbles, expanding the dough into a foam. [13] [14] The ethanol is the intoxicating agent in alcoholic beverages such as wine, beer and liquor. [15]
Tonto is made by ripening green bananas in a pit for several days. The juice is then extracted, filtered, and diluted before being mixed with ground and roasted sorghum. This mixture is fermented for two to four days. Tonto has an alcohol content ranging from six to eleven percent by volume.
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The French chemist Louis Pasteur founded zymology, when in 1856 he connected yeast to fermentation. [9] When studying the fermentation of sugar to alcohol by yeast, Pasteur concluded that the fermentation was catalyzed by a vital force, called "ferments", within the yeast cells. The "ferments" were thought to function only within living organisms.