Production of banana wine using isolated native yeasts

India is one of the largest producers of fruits in the world. After citrus, bananas are the second most produced fruit worldwide, accounting for around 16% of total fruit output. This study deals with production of banana wine using native yeast isolates i.e. MEB-1, MSU-5, MG9-4. It was observed that the TSS, pH, specific gravity, showed a decreasing trend during the fermentation whereas alcohol content, and titratable acidity an increasing trend during the fermentation period. The results disclosed that the native yeast isolates can be used for the preparation of banana wine from two varieties (Grand nain and Sugandhi).