Production and Biochemical Characterization of Dates Fruit Wine.

      Аннотация: This is the first report to prepare a wine using date palm fruits blended with spices such as cloves, ginger, cardamom and cinnamon which would be inexpensive, medicinal, nutritive and can be produced at home. Baker's yeast which is commercially available is used for fermentation. Sensory evaluation of the wine in terms of color, flavor, taste and overall acceptability showed both samples would be acceptable. The process used for the preparation of the date fruit wine is techno-economically viable and its industrial potential should be exploited.

Ключевые слова: Dates fruits, Fermentation, dates fruit wine, Medicinal, Sensory evaluation