Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.

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A Study on the Processing of Toddy Palm Wine

Khin Si Win1
Abstract
In this research work, toddy palm sap of Dar Pein Town, Hlegu Township, Yangon Region was
used to produce the value-added product of toddy palm wine. Effective preparation technique
was employed to obtain the high quality processed toddy palm wine. Toddy palm sap of soluble
solids content 12 to 12.5 % Brix was mixed with 10 % sugar to get the soluble solids content of
toddy palm sap was obtained 23.5 – 24 % Brix. High purified raw materials such as 0.2 % yeast,
0.1 % pectic enzyme and 0.01 % potassium sorbate were employed to produce the most
attractive processed toddy palm wine. The physico-chemical characteristics of the processed
toddy palm wine were analyzed by the determination of pH, acidity, total soluble solids (TSS),
specific gravity, alcohol content and colour. It was found that the characteristics of these
processed toddy palm wine were also comparable with the commercial wine (full moon wine)
from other fruit juice.
Key words: toddy palm sap, toddy palm wine, effective production techniques,high purity
raw materials, physico-chemical characteristics

Introduction
Wine is one of the most popular beverages all over the world. The wine is consumed in
a variety of flavors varying from sweet unfermented to sour, fermented and vinegary. Toddy is
an alcoholic drink and sweet with a characteristic flavour and contains between 4 and 6 %
alcohol. Toddy has a short shelf life of about 24 hours, which can be extended if it is
refrigerated (https://www.linkedin.com/pulse/toddy-palm-wine-promising-industry-andhra-
pradesh-telangana-osk-reddy).
All facts of wine production must be carefully controlled to create a quality wine. Such
variable are temperature and timing during fermentation and aging, the amount of sugar, yeast
and pectic enzyme added during fermentation. All of these facts have a tremendous impact on
the quality of the finished wine.
In this research work, toddy palm wine was produced from toddy palm juice of Dar
Pein Town, Hlegu Township, Yangon Region. The aim of this research work is to prepare the
value-added product of toddy palm, in private sector and to generate the employment from rule
and urban community for their carrier opportunities.

Materials and Methods

Yeast, pectic enzyme, potassium sorbate, calcium oxide and sugarwere purchased from
Atlas Chemical Centre at 27th St., Pabedan Township, Yangon Region. Toddy palm
juicewascollected from Dar Pein Town, Hlegu Township, Yangon Region.

Preparation of Processed Toddy Palm Wine

Before preparation of toddy palm wine, soluble solids of toddy fresh sap was
determined by refractometer. Soluble solids content of toddy fresh sap from Dar Pein Town,
Hlegu Township, Yangon Region was found to be about 12 % Brix. Then, the fresh sap, 1 kg,

1
Dr., Associate Professor, Department of Industrial Chemistry, University of Yangon
405 Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2

was filtered by filter paper. After filtration, the clear sap was pasteurized at 80 - 85°C for a few
minutes. Then, the pasteurized juice was cooled to 35 - 40°C. After cooling, the juice was
mixed with sugar, 100 g (10 %), to get 23.5 - 24 % Brix of soluble solids. Then the mixed juice
was boiled at 100 - 110°C for a few minutes. After boiling, the juice was cooled to room
temperature. After cooling, 1 g of pectic enzyme and 2 g of yeast was added to the mixed juice
and fermentation was carried on. After fermentation, shown in Figure (1), the fermented juice
(wine) was clarified by activated charcoal and stabilized by potassium sorbate (0.01 %) to
remove undesirable mud of fresh sap. Then, the processed wine was aged to obtain good
quality wine for a few months (6 months). After aging, the processed wine, shown in Figure
(2), was bottled to be storage and should be kept in cool places away from direct sunlight.
Results and Discussion
The process of toddy palm sap fermentation is an alcoholic fermentation of the sugars
in the sap to produce alcohol and carbon dioxide gas. The extracted sap is sweet. After
collection it undergoes a rapid natural fermentation to produce alcohol. In the processing of
toddy palm wine, Table (1) shows the characteristics of toddy palm sap from Dar Pein Town,
Hlegu Township, Yangon Region. It was found that pH and specific gravity of fresh sap from
toddy palm tree were in the range of FAO standard (pH : 6.7 to 6.9 and specific gravity : 1.07).
Effect of weight of sugar on the organoleptic properties of processed toddy palm wine
is shown Table (2), from this table, various weights – 0, 50, 100 and 150 g of sugar were used
to produce toddy palm wine. Among these, the organoleptic properties of processed toddy
palm wine containing less than 100 g of sugar were found to be less fermentation, light taste
and short shelf-life. When 100 g of sugar was used in the processing of toddy palm wine, the
most attractive flavour, good taste and long shelf – life processed toddy wine was obtained.
Excess amount of sugar, 150 g, was also used in the processing of wine, the quality of
processed was nearly the same with that of toddy wine made by 100 g of sugar.
Table (3) shows effect of weight of yeast on the organoleptic properties of processed
toddy palm wine. From these results, amount of yeast – 1, 1.5, 2.0, 2.5 g were used. Among
these, the organoleptic properties of processed toddy palm wine involving 2 g of yeast was
found to be good taste, attractive flavour and long shelf-life.
Comparison of physico-chemical characteristics of processed toddy palm wine with
commercial wine (Full moon) is shown in Table (4). The effect of pH on growth of yeasts and
fermentation activity depends also on the concentration of sugar and ethanol. Among the
results, pH, acidity and specific gravity were nearly the same with wine from the market (Full
Moon Wine, product of Royal Gateway Co., Ltd., Thailand). Furthermore, soluble solids
content of toddy palm wine were lower than that of wine from market and alcohol content was
higher than the commercial wine processed from other fruits. These alcohol contents also agree
well with the literature value (alcohol 5 % v/v - 14 % v/v).
 Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2 406

Table (1) Characteristics of Toddy Palm Sap from Dar Pein Town,
Hlegu Township, Yangon Region
Toddy Fresh Sap Literature
Sr.
Characteristics* from Value
No.
Dar Pein Town FAO*
1 pH 6.6-6.8 6.7-6.9
2 Acidity (% w/v) 0.042 -
3 Specific Gravity 1.02 1.07
4 Total Soluble Solids (% Brix) 12.0-12.2 12.0-16.5
*
http//www.Cipav.org.co/Irrd/Irrd11/1/dali111.htm

Table (2) Effect of Weight of Sugar on the Organoleptic Properties of Processed

Toddy Palm Wine
Weight of Toddy Fresh Sap = 1000 g
Aging Period/Time = 6 months
Yeast =2g
Pectic Enzyme =1g
Potassium Sorbate = 0.1g
Organoleptic Properties
Sr. Sugar TSS Alcohol
No. (g) (% Brix ) Content Appearance
(% v/v)
Poor fermentation, light taste and
1 0 12 0.8-1.2
short shelf-life
Less fermentation, light taste and
2 50 18-19 2.6-3.0
short shelf-life
Complete fermentation, good
3 100* 23.5-23.7 5.8-6.4 taste, attractive flavour and long
shelf-life
Complete fermentation, strong
4 150 23.7-24.0 6.2-6.4 taste, attractive flavour and long
shelf-life
*the most favorable condition
 407 Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2

Table (3) Effect of Weight of Yeast on the Organoleptic Properties of Processed

Toddy Palm Wine
Weight of Toddy Fresh Sap = 1000 g
Aging Period/Time = 6 months
TSS (% Brix) = 23.5-23.7
Pectic Enzyme =1g
Potassium Sorbate = 0.1g
Organoleptic Properties
Sr. Sugar Yeast
No. Alcohol
(g) (g) Appearance
Content (% v/v)
Poor fermentation, light taste
1 100 1 1.8-2.2
and short shelf-life
Less fermentation, light taste
2 100 1.5 3.6-4.2
and short shelf-life
Complete fermentation, good
3 100 2* 5.8-6.4 taste, attractive flavour, and
long shelf-life
Complete fermentation,
4 100 2.5 6.0-6.2 strong taste, attractive flavour
and long shelf-life
*the most favorable condition

Fig. (1) Fermenter for Wine Processing Fig. (2) Processed Toddy Palm Wine
 Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2 408

Table (4) Comparison of Physico-chemical Characteristics of

Processed Toddy Palm Wine with Commercial Wine

Sr. Processed Toddy Commercial

Characteristics
No. Palm Wine Wine***

1 pH* 3.8 4.0

2 Acidity (% w/v)* 0.12 0.08

3 Colour** 0.4 Y, 1.3 W, 0.2 B 0.5 W, 0.5 B
Total Soluble Solids (TSS)
4 4.5 5.1
(% Brix)*
5 Specific Gravity* 0.991 0.99

6 Alcohol Content (% v/v)* 6.5 5.5

* These determinations were determined at the Laboratory of Department of Industrial
Chemistry, Dagon University.
** These determinations were determined by AOAC official methods at No. 137 (A), Small
Scale Industries Department, Ministry of Agriculture, Livestock and Irrigation, Thudama Main
Road, North Okkalapa Township, Yangon Region.
***Full Moon Wine, product of Royal Gateway Co., Ltd., Thailand

Conclusion
In this research work, the purified raw material especially toddy palm sap was used to
prepare the characteristic flavour scentedprocessed toddy palm wine, and the most suitable
experimental process conditions were also studied. These help to maintain the stability along
with the purity and uniformity of product. Natural palm flavour could be controlled up to 6
months of aging time by organoleptic test.This experimental research field has been performed,
based on the preparation of toddy palm wine from the laboratory scale to massproduction in
future.
409 Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2

Acknowledgements
I would like to express my sincere gratitude to Dr U Win Naing, Rector, Dagon University, Dr Daw Nu
Nu Yi, Pro-rector and Dr Daw Nay Thwe Kyi, Pro-rector, Dagon University, for their permission to present this
research work.
I would like to mention my gratitude to Dr Khin Hla Mon, Professor and Head of the Industrial
Chemistry Department, Dagon University, for her kind permission and invaluable suggestions to present this
research work.
I would like to express my thanks to Dr Ko Win, Professor of Industrial Chemistry Department, Dagon
University, for his invaluable advice and help to present this research paper.
I am also grateful to Dr Yin Shwe, Professor and Head (Retired), Industrial Chemistry Department,
Dagon University, for her invaluable advice and constructive criticism during the preparation of this research
paper.

References
Director of Agriculture, Myanmar (1951), Palm Jaggery, Market Section, Survey No. 16, SUPDT, GOVT.
Printing and Stationery, Myanmar.
Potter, N.N. and Hotchkiss, J.H (1995), Food Science, 5 th Edition, CBS Publishers &Distributors, New Delhi,
India.
The Wealth of India, Dictionary of Indian Raw Materials and Industrial Products, Council and Scientific &
Industrial Research, India.
Watt, G. (1972), Dictionary of the Economic Products of India, Vol –1, 2nd Edition, International Book
Distributors, India.

Websites-on
https://www.linkedin.com/pulse/toddy-palm-wine-promising-industry-andhra-pradesh-telangana-osk-reddy
https://en.wikipedia.org/wiki/ History-of-wine
https://www.Cipav.org.co/Irrd/Irrd11/1/dali111.htm
https://www.storey.com/article/making-fruit-wine-how-much-sugar/
https://en.wikipedia.org/wiki/Yeast in-winemaking
https://www.chefsteps.com/ingredients/pectinase
https://en.wikipedia.org/wiki/Potassium-sorbatePotassium-sorbate
https://en.wikipedia.org/w/index.php?title=Fermentationinwinemaking&oldid=844260400
https://www.winemonthclub.com/the-wine-making-process
https://en.wikipedia.org/wiki/Aging-of-wineAging-of-wine