Berry, berry good
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CTA. 2002. Berry, berry good. Spore 100. CTA, Wageningen, The Netherlands.
Permanent link to this item: http://hdl.handle.net/10568/47617
Internet URL: http://spore.cta.int/images/stories/pdf/old/spore100.pdf
Almost since the beginning of time, people have been making wines from all sorts of plants, and not just from grapes but also from wild and cultivated berries. The wine of the Marula berry is much loved throughout eastern and southern Africa, but it...
Almost since the beginning of time, people have been making wines from all sorts of plants, and not just from grapes but also from wild and cultivated berries. The wine of the Marula berry is much loved throughout eastern and southern Africa, but it could soon be facing competition from the berry of the Eembe tree Berchemia discolor. Researchers in Namibia have produced a very passable wine from the fruit of this tree which can grow up to 18 metres high in dry areas ranging from Sudan to southern Africa. The Windhoek university team bought its dried fruits on the market, dissolved the pectins, and added citric acid to increase acidity. They used commercially available yeasts rather than natural yeasts to bring on the fermentation process. The initial must had an alcohol strength of 8.6°; adding extra sugars brought it up to 12.3°. Aerobic fermentation lasted for 5 days, and the anaerobic for a further 3 months. Taste tests showed that added sugar and sulphur dioxide improved quality. The method has been written up in detail in Volume 6, Number 3, 2001 of the Journal of Food Technology in Africa. Consume in moderation. E L Keya and T N Ngwira, Faculty of Agriculture and Natural Resources University of Namibia, P/Bag 13301, Windhoek, Namibia Email: firstname.lastname@example.org