PRESERVATION OF PALM WINE USING ULTRAVIOLET RADIATION
ABSTRACT This study was aimed at the preservation of palm wine using ultraviolet radiation. The experiments were done using an ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours. The freshly tapped palm wine was first analyzed and result shows that the pH, sugar content, specific gravity titrable acidity, alcohol and total solids recorded values of 6.60, 5.40, 0.984g/m3, 0.66, 4.2(%by/v) and 10.5g/100ml respectively. On the other hand, the ...
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