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Influence of fermentation parameters on physicochemical characteristics of Elaeis guineensis Jacq. wine used for spirit production

Research Paper | May 1, 2017

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Christa Lokossou, Clément Ahouannou, Fidèle Paul Tchobo

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Int. J. Biosci.10( 5), 43-50, May 2017

DOI: http://dx.doi.org/10.12692/ijb/10.5.43-50


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The spirit (Sodabi) produced with fermented palm wine has very important socio-cultural place in Benin and is used of numerous traditional ceremonies. The production of spirit requires many operations among which fermentation is fundamental. The quality of sodabi depends on success of this stage. This study aims to define optimal time of traditional fermentation of palm wine to be distilled in spirit and to improve its physico-chemical characteristics with Saccharomyces cerevisiae external supply. Investigation of spirits producer’s has allowed identifying the different durations observed in a real environment. Experiments have been conducted to evaluate the influence of variation of fermentation time and the Saccharomyces cerevisiae supply on characteristics of wine. Results showed that the duration of traditional fermentation choice’s is random and based entirely on judgment of each other. It varies from three to ten days. In addition, experiments showed that fermentation length exceeding three (03) days involved a decrease of pH and ethanol content, an increase of the relative density and the volatile acidity of wines. Otherwise, contribution of 2 gram per wine liter of yeast significantly increases the alcohol content. The present study shows that, for sodabi production, the optimal length of wine fermentation is three days.


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Influence of fermentation parameters on physicochemical characteristics of Elaeis guineensis Jacq. wine used for spirit production

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