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I. Plant sap based beverages
1.
Palm wine (Toddy)
2.
Coconut Fenny
1. Palm wine
Other names, if any: Toddy.
Place of origin/usage: South India.
Nature of beverage: Plant sap based.
Physical characters of beverage: Sweetish, heavy, milky white, vigorously effervescent
alcoholic beverage.
Time of consumption: Consumed as mildly alcoholic beverage similar to beer. During
ancient period, people drink palm wine early morning in empty stomach before breakfast
for health benefits.
Importance of beverage: Palm wine has a special place in traditional celebrations and
ceremonies such as marriages, burials and settling disputes. Generally it is a popular drink
among lower income people. Toddy is believed to be good for the health, eyesight and also
serves as a sedative. It also is a mild laxative relieving constipation.
Usual composition/ingredients: There are three types of toddy-‘sendi’ procured from the
palm, Phoenix sylvestris Roxb.; ‘tari ‘procured from the palmyra palm, Borassus flabellifer
L., and the date palm, Phoenix dactylifera L.; and ‘nareli’ (nira) procured from coconut
palm, Cocos nucifera L.
Method of preparation: Initially, palm trees with inflorescence are selected. The
inflorescence of palms is tapped with razor sharp knife and apical tissue sliced off. As a
result of which, the sap flow from the damaged inflorescence. The sap is collected in wide
mouth earthen pots that are hanged close to the inflorescence. The collected sap is pooled
and allowed to ferment for few hours. The thin layer of microflora remaining in the pot is
sufficient to bring about a rapid fermentation. After fermentation, the ferment is filtered
and consumed. The length of fermentation is generally held to 24 hours or less unless the
product to be distilled; beyond 24 hours, the pH becomes too low and the product taste is
sour. Preservation procedures are primarily aimed at preventing this increase in acidity, as
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uncontrolled development of acidity may also lead to inhibition of yeast activity and a poor
alcohol to acid ratio.
Nature of fermentation: Alcoholic fermentation.
Microorganism(s) involved: The palm wine fermentation is a lactic alcoholic acetic one,
involving lactic acid bacteria, yeast and acetic acid bacteria as well as Zymomonas and
Leuconostoc. The types and numbers of organisms encountered vary widely, even from
tree to tree.
Nutritional profile of beverage: Alcohol content varies but generally is about 1.5 - 2.1%
when consumed.
Changes in physical and chemical profile: The main ingredient of the fresh palm sap is
sucrose, which is about 12-15% by weight. There is very little reducing sugar, although
glucose, fructose, maltose and raffinose are present. In addition to sugar, the sap also
contains 0.23% protein, 0.02% fat, mineral matter and ascorbic acid (5.7 mg/100ml).
During fermentation, sugar is hydrolyzed to glucose and fructose. Reducing sugar is found
only in trace amounts at the beginning, increases as sucrose hydrolyzed. During the first 24
hrs more than half of the total sugars are fermented, with sucrose always used most rapidly.
At this time, many consumers prefer to stop fermentation with the pH about 5. Acetic,
lactic acids are produced along with ethanol during fermentation. After about 36 to 48 hrs,
the concentration of ethanol reaches a maximum of 5.0 to 5.28% v/v; the concentration of
ethanol soon starter to face the palm wine is stored for a longer period. The pH of the
original palm sap is about 7.2 and after 8 hrs, it falls to 5.5 to 5.8, at which stage of
fermentation by the yeast Saccharomyces cerevisiae is most vigorous. By the time the
alcoholic content is about 5.0% the pH should have fallen to around 4.0 to 4.3. Faint
sulphur like odour may also be present.
Reference(s): Tuley, 1965, Okafor, 1972, Faparusi and Bassir, 1972, Ekmon and
Nagodawithana, 1977; Theivendirarajah et al., 1977.
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2. Coconut Fenny
Place of origin/usage: Goa.
Nature of beverage: Plant sap based.
Importance of beverage: It is registered as a Geographical Indication (GI). Fenny is unique
to Goa.
Usual composition/ingredients: Coconut sap.
Method of preparation: Coconut fenny is a distilled product from coconut Toddy.
Nature of fermentation: Alcoholic fermentation.
Microorganism(s) involved: Yeast, Lactic acid bacteria.
Varied/ Related forms of beverage: Cashew apple fenny.
Reference(s): Sekar and Mariappan, 2007.