Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 3 vol. 5 2015-12-01 2015-12-01 PRODUCTION OF CONCOCTION WINE USING PALM SAP AND RAISIN THROUGH BATCH FERMENTATION 293 296 EN Vinayaka B. Shet Vinayaka B. Shet Prasanna D. Belur Prasanna D. Belur Palm wine is a common cheap beverage, widely consumed in parts Africa, Asia and South America. The sap obtained from Palm tree is fermented to produce Palm wine. In the current study palm sap was blended with raisins. After processing, extract was subjected to anaerobic fermentation by inoculating Saccharomyces cerevisiae with an initial pH of 3.5 and initial sugar content of 22-24˚ Brix at room temperature. Wine was then subjected to malolactic fermentation using Oenococcus oeni. The ethanol concentration was found to be in the range of 12-13 % (v/v), and residual sugar concentration was found to be less than 2mg/ml. Fixed acidity in terms of tartaric acid equivalent was found to be in the range of 3.31g/L to 6.18g/L, radical scavenging activity in terms of trolox equivalent was found to be in the range 2.3-2.5mmol TE /L. Various metals such as Cr, Cd, Cu, Mn, Ni, Pb and Zn were estimated. In total this concoction wine was comparable with typical grape wine. This work proves that there is a potential to convert cheap palm sap into value added concoction wine.