Production and Fermentation of Alcohol From Palm Wine
Chapter One
OBJECTIVE OF THE STUDY
This research work aims to produce ethyl alcohol of high quality from the fermentation of palm wine. Both natural and industrial yeast will be used for the fermentation process. It is believed that a pure and high quality of ethyl alcohol will be produced having its same physical, chemical and characteristics properties. This research work will be of help in knowing the days of fermentation and quantity of ye4ast to be added using palm wine as a source of material. Unemployment can be reduced by being creative, more espe3cially in making use of this research work.
CHAPTER TWO
SOURCES OF PALM WINE
The sap for production of palm wine is mainly oil palm . Different palm species are tapped for sap. All the palms are tapped mainly at the base of immature male inflorescence of mature palm tree, and they all produce to a large extent6 some kind of sap, but with varying organololeptic quality. The sap obtained used the same principle irrespective of the occurence4 of various shape and sizes of the inflorescence occurring in the various palm species. However, the various species of palm wine and their variou8s locations are shown below.
NATURE AND COMPOSITION P OF PALM WINE.
Palm wine is a collection for a group of alcoholic beverages produced by fermentation of the sap of palms. It is drank in various part of the tropical world, including South America, Asia and Africa, the production of palm wine appears to have been known for several centuries, but the earliest record of it, comes from the chronicles of Europeans travelers recorded as early as is all (pigetetta and lopes, 1593). Other early chronicles of the beverages are to be form in Capelle (1641) de Rome (1648), and Da firenze (1820). The type of palm whose3 sap is fermente4d varies from one part of the world to another and includes the coconut palm, and the date palm. But the two main sources of palm wine in Migeria are oil palm (Elais buineansis) and the raffia (Raffia vinifera and R. hookeri). Accurate figures of the quantity of palm wine produced are not available, but in Nigeria, with a population of some 120 million, a rough estinate shows t6hat about 300 million trees frows in some 1,304 square mile with potentialproduction of 450 million fallons of palm wine annually (koleoso and oniwinde, 1978). Bassir (1968) suggested that these people serves some nutritional benefit6s from the approximately7 300 calories (from sugar and alcohol , 0.5 – 2.0fm), proteiro and large4 amounts of vitamins present in each litre. The consumption of the liquid howe4ver, is recognized not only as an inexpensive source of “joy” but also having a certain nutritional value because of its vit6amin content some3times referred to as “good for the eyes”. Palm wine, no matter the origin of the sap, is usually a whitest liquid, which is efferrscent because the micro-organisms causing the fermentation are alive. The palm wine obtained by tapping the young flowering spathe of the respective palm contains fermentable sugar in solution, but vary in composition with time of tapping.
To obtain palm wine that has not undergone fermentation with in the collecting vessel (CALABASH), such vessels are treated with a solution of freshly burnt hime or with sopdium metal- disulphate to contain about 0.1% in the volume of palm wine (Chinnarasa, 1968).
The sugars present in palm wine include3 not only sucrose but also maltose, raffinose, glucose, and fructose. What is certain is that the total sugar cont6ent usually7 has anb upper li8mit6 of about 12%. The organic acids present include mainly acetic aci8d, laqctic acid and tartaricacid. Other consttuent includes vitamins and alcohol. However, Chinnarasa in September 1968, obtained sap from palm which contains ferment5able sugars in solution. This palm wine was collecte4d in sterile vessel, and remained unfermented for a considerable time. The composition of this fresh sweet wine, according to Chi8nnarasa, analysis at the federal institute of industrial research, was follows:
CHAPTER THREE
EXPERIMENTAL ANALYSIS
(a) EQUIPMENT/APPARATUS USED
- Refract meter
- Thermometer (1-1100c)
- Electronic PH meter
- Electronic weighing balance
- Distillation apparatus
- Conical flask (3)
- Beaker (3)
- Measuring cylinder
- Bucket (2)
- Funnel
(b) MATERIAL USED
- Palm wine (fresh)
- Water (cold)
- Baker’s yeast
CHAPTER FOUR
DISCUSSION
The result of the research work and the analysis of the fresh palm wine and that of the fermented liquor were shown respectively in chapter three. Table V shows the characterization of the ethyl alcohol, that is % by volume of the distillate, % weight of the distillate etc
The analysis of the fresh palm wine shows that, its specific gravity is greater than that of the liquor. Paraphrasing, this indicates that the liquor contains more alcohol than the fresh palm wine.
From table II, it was observed that the temperature decreases with an increase in day of fermentation. This is because of the exothermic nature of the fermentation process, as heat is liberated to the sorrou8nding thereby lowering the temperature of the liquor.
CHAPTER FIVE
CONCLUSION
It was observed that the rate of alcohol formation increases with increases in time of fermentation. Equally the refractive in due of the fermented wine increases with time of fermentation. But the PH valves deceases with increases in fermentation could be done with reduced quality of yeast to obtain more volume of alcohol. Further more, to obtain a greater quality of alcohol from fermented palm wine, a better distillation equipment should be provided, so also better solvent such as benzene and also a better yeast should also be provided.
Meanwhile, to improve the quality and volatility of the ethanol, the distillate should be subjected to re-distillation or use of continuous fractionating tower that has both rectifying and stripping section with good number of plate and reflux component to enhance the purity of the distillate (product). More importantly it should be note that the standard volume of alcohol required for consumption is 37% and that for industrial use is 96%. These were obtained from the Standard Organization of Nigeria (SON).
CHAPTER SIX
RECOMMENDATION
The general basic requirements of all research work are high precious and high standard relative to laid down standards and specifications. These requirements can only be achieved if sufficient materials and high precision equipment are used.
The most possible sources of error in its research work was the manner in which most of the readings and measurement were taken. We therefore recommend that for accurate readings and measurement to be obtained, high precision equipment should be used, during the experiment.
Similarly, if this project should be repeated, azeotropic distillation should be used, this higher ethanol quantity and quality will definitely be obtained than the one obtained from batch or differential distillation process.
E4qually, for higher purity to be obtained during distillation process, the product has to be subjected to further distillation or a continuous fractionating column that has both rectifying and stripping section with good number of plates to enhance better purity of the product (distillate).
REFERENCES
- Wang, O.I (1979) “Fermentation and Enzymes Technology” 3rd Edition, John Wiley and Son, New York
- Fapanuisi .S.I (1970) “Origin of initial Micro Flora of Palm Wine from Oil Palm Tree (Elacis Guinness)”, J. Appeal Bacteria Vol 36 pages 559-570.
- Encyclopedia of Science and Technology (1980) Volume 15, McGraw- Hill publication Pages 210-570.
- R.E Treybol Robert (1981); “Mass- Transfer Operation” 3rdEdition, McGraw Hill Edition Pages 363- 460.
- King .R.D, Cheethon P.S.J (1987), “Food Biotechnology” 1stEdition, Elsevier Applied Science Publishers London, New York, Pages 89-92
- Perry R.H, Chilton C.H (1963); “Chemical Engineering Handbook” 4th edition, section 3-365 McGraw Hill Publication, New York.