Valorization of Musa sp. in the Production of An Alcoholic Beverage: The Banana Wine

In the Republic of Congo, banana production is estimated at approximately 80,000 tons per year, mainly in regions far from the capital. Due to their climacteric nature, many bananas arrive overripe and soft after transport, becoming unattractive for consumption, leading to significant postharvest losses. Traditionally, Musa sp. is consumed fresh, leading to the rejection of a large quantity of overripe fruit. This study aimed to valorize Musa sp. by producing an alcoholic beverage, commonly known as “banana wine.” The juice extracted from ripe bananas was stabilized, chaptalized, and fermented using Saccharomyces cerevisiae. Physicochemical parameters (temperature, °Brix, pH, titratable acidity, density, and alcohol content) were monitored throughout the fermentation. A sensory evaluation of the final product was also performed. Before fermentation, the banana must had a temperature of 29°C, 23°Brix, pH 3.84, density 1.086, and 0% alcohol. After fermentation, the wine had a temperature of 18°C, 7.5°Brix, pH 4.0, density 0.993, and 12.56% alcohol. These parameters comply with international quality standards (WHO). The results demonstrate that bananas can be effectively converted into a quality alcoholic beverage, thus reducing post-harvest losses while offering a potential new agro-industrial product for Congo.