Process Development for Production of Bhim Kol (Musa balbisiana) Alcoholic Beverage

Gluten-free, region-specific craft wine from underutilized banana with reproducible quality and low-cost aging option.

Standardized process to produce a gluten-free alcoholic beverage from Musa balbisiana using controlled primary and secondary fermentation with Saccharomyces cerevisiae, clarification, optional oak-chip maturation and hygienic bottling- yielding a consistent product of ~9–14% ABV with reproducible sensory and safety attributes.

• Controlled inoculation with Saccharomyces cerevisiae.
• Two-stage fermentation with CO₂ pressure-relief and clarification.
• Oak-chip aging alternative to barrels.
• Complies with FSSAI/excise limits through QC for methanol, heavy metals, volatiles.