Utilization of palm wine (Elaeis guineensis) for the improved production of Nigerian indigenous alcoholic drink - Ogogoro

A strategy to produce a Nigerian indigenous alcoholic drink (Ogogoro)from palm wine using a modification of the traditional method was investigated. Modifications adopted include temperature monitoring during distillation, airtightness of the production system and improved cooling system for better condensation and product recovery. The fermenting palm wine was monitored for changes in pH, acidity and sugar content at 24 h intervals during the 5 days of fermentation. pH progressively decreased from an initial pH of 7.3 to 3.5 at the end of the fermentation. The initial percentage acidity was 0.42, which increased to 0.83 on the fifth day. Sugar content decreased significantly from an initial 12% to 4% on the fifth day. The ogogoro had an alcoholic content of 55%. Though sensory evaluation rated the ogogoro very acceptable, significant differences (P < 0.01) exist between the ogogoro and the commercial alcoholic drink. This research manuscript highlights the potential of traditional methods for possible adaptation in industrial production of high alcoholic drinks in the Nigerian environment.