Production and Microbiological Assesment of Date Palm (Phoenix dactylifera L.) Fruit Wine

both designed the study, managed the analyses of the study, performed the statistical analysis and the protocol. of the managed literature searches. ABSTRACT Aim of the Study: This study was undertaken to assess the possibility of using date palm fruit ( Phoneix dactylifera L.) for wine production. Study Design: Good quality, fresh and dried date fruit were gotten from Kankia village in Kastina State, Northen Nigeria, sliced to remove the seed and macerated using sterilised blender to give 8.5 kg of crushed date palm fruit used Nnadoze; bacterial count ranged from 2.0 to 9.0 cfu/ml. Lactobacillus casei and Lactobacillus spp. were encountered. During anaerobic fermentation pH ranged increased from 4.3 to 4.6, TTA decreased from 0.65 to 0.30. There was a notable decrease in the specific gravity from 1.070 sp.gr to 1.026 sp.gr while during anaerobic fermentation, there was a slight change in the specific gravity from 1.026 sp.gr to 1.025 sp.gr. Yeast population dropped from 8.90×10 2 viable cells/ml to 0.92×10 2 cells/ml at the end of week 2, sugar was not detected and the final percentage alcohol was 9.2%. Sensory evaluation shows 71.8% acceptance compared to imported white wine (78.3%). This study has shown the probability of using date palm fruit as raw material for fruit wine production.