This document discusses various beverage products that can be made from bananas, including concentrate beverages, ready-to-serve beverages, banana wine, banana brandy, and banana vinegar. It provides details on the processes for making each type of beverage, such as using ripe to overripe bananas to make concentrate by extracting pulp, blending, sieving, and adding preservatives. For ready-to-serve beverages, the process involves blending pulp with acid, sieving, adjusting taste and acidity, making syrup, mixing, heating, and bottling. Fermented beverages like wine are made by preparing and clarifying pulp, diluting, fermenting with yeast, and processing.

1. BANANA BEVERAGES
Dr. I.N. Doreyappa Gowda
Principal scientist
Division of Post Harvest Technology
Indian Institute of Horticultural Research,
Hessaraghatta, Bangalore-560 089.

2. BANANA BEVERAGES
1. Concentrate Beverage (Squash type)
2.
3.
4.
5.
RTS Beverage
Banana wine
Banana Brandy
Vinegar

3. CONCENTRATE BEVERAGE
• Ripe to overripe fruits can be used

4. CONCENTRATE BEVERAGE
Selection of fruits
↓
Extraction of Pulp
↓
Blending with ascorbic acid
↓
Sieving
↓
Preparation of Sugar Syrup
↓
Mixing syrup and sieved pulp
↓
Addition of Preservative
↓
Bottling

5. RTS BEVERAGE (20% PULP, 18OBRIX, 0.3%)
Selection of Fruit & Extraction of Pulp
↓
Blending with Ascorbic Acid
↓
Sieving
↓
TSS & acidity estimation
↓
Preparation of Syrup
↓
Mixing of syrup & fine pulp
↓
Heating of Juice
↓
Bottling
↓
Commercial sterilization
↓

6. FERMENTED BEVERAGES
1. BANANA WINE
Selection of Fruit
↓
Preparation of Pulp
↓
Enzyme clarification
↓
Proper Dilution of Pulp
↓
Fermentation using Saccharomyces yeast
↓
Processing by standard Cellar operation
↓
Wine

7. WINE COOLER
Banana Wine
↓
Mixing with fruit juice
↓
Addition of permitted preservatives
↓
Wine Cooler

8. BANANA BRANDY
Banana Wine
Distillation
Banana Brandy

9. VINEGAR
Prepared by two stage Fermentation Process
Banana Pulp
↓
Fermentation by Saccharomyces yeast
↓
Wine
↓
Fermentation by acetic acid bacteria
↓
Vinegar (4% acetic acid)

10. THANK YOU