PRODUCTION OF ETHANOL FROM FERMENTATION OF PALM WINE

This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was drank which was obtained from Ikot Akpaden in Akwa Ibom State. The characteristics that was tested before and after fermentation were; specific gravity, temperature and PH value of the fermented palm wine was first determined, after which samples were formulated for fermentation. The yeast that was used in the course of fermentation process was the baker’s yeast (sacchromycess Cerevisae). Three (3) samples of 200ml each of the palm wine were used for the fermentation process, with variations in their yeast content and days of fermentation. These were done under aerobic condition. After fermentation, the samples were respectively distilled after fermentation with their corresponding values of; specific gravity, % by volume % by weight concentration and density of the distillates determined and recorded respectively. Furthermore, the distillates obtained were separated and added together accordingly to be re – distilled. Thus, their corresponding values of % by volume, % by weight, specific gravity of the re – distilled products were determine3de and recorded accordingly. From the result obtained, it shows that the minimum volume of alcohol obtained is 27.52% while the standard volume of alcohol required is 37% minimum. This standard volume of alcohol was gotten from standard organization of Nigeria (SON).