Production and Biochemical Characterization of Dates Fruit Wine - Amponsah, Prince Owusu
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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.

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Produktbeschreibung
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.
Autorenporträt
Prince Owusu Amponsah es autor de dos publicaciones científicas y ha participado en dos conferencias internacionales. Estudió en la India, en la Universidad PDM, y completó sus estudios de postgrado con un Máster en Bioquímica en 2019. Es un ghanés con muchas expectativas en el trabajo de investigación.