Professional Documents
Culture Documents
Toddy and Palm Wine
Toddy and Palm Wine
Processing
The sap is not heated and the wine is an excellent substrate for microbial growth. It is therefore essential that proper
hygienic collection procedures are followed to prevent contaminating bacteria from competing with the yeast and
producing acid instead of alcohol.
Fermentation starts soon after the sap is collected and within an hour or two becomes reasonably high in alcohol (up
to 4%). If allowed to continue to ferment for more than a day, it starts turning into vinegar. Some people like a
vinegary flavor.
The main control points are extraction of a high yield of palm sap without excessive contamination by spoilage microorganisms, and proper storage to allow the natural fermentation to take place.
The quality of the final wine is determined by the conditions used for the collection of the sap. Often the collecting
gourd is not washed between collections and residual yeasts in the gourd quickly begin the fermentation. This is
beneficial as it prevents the growth of bacteria which can spoil the sap.
Flow Diagram
Toddy
Toddy is an alcoholic drink made by the fermentation of the flower sap from a coconut palm (Cocus neusifera). It is
white and sweet with a characteristic flavor 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.
Principles of processing and preservation
A natural fermentation takes place due to yeasts that are present in the sap and those that are added from a previous
batch of toddy. The sugar in the sap is partly fermented to alcohol, which helps to preserve the product. It requires
refrigeration if it needs to be stored for more than 24 hours.
The collecting pots should not be washed out. That way they retain a small amount of starter inoculum for future
fermentations. However, it is important to ensure that they are kept clean and do not become contaminated by other
bacteria. The fermentation vessels should be kept clean and the product must be hygienically handled.
Raw material preparation
The sap is collected by slicing off the tip of an unopened flower. The flower should be clean and free from infection or
mold. Flowers can be used until they cease to provide sap or become infected. The sap oozes out and is collected in
a small pot tied underneath. A small amount of toddy from the previous days fermentation should be left in the pot to
start the fermentation.
Fermentation
The fermentation starts as soon as the sap collects in the pots on the palms, particularly if a small amount of toddy is
left in the pots. The collecting pots are emptied into a larger vessel and the fermentation continues for six to eight
hours.
Packaging and storage
The product is not usually packaged. It is sold immediately or transferred to a refrigerator to extend its shelf life for
one or two days.
Toddy can be distilled to make a brandy-like spirit (known as Arrack in Sri Lanka). Distillation requires a special
license and is banned in some countries. Check with the local authorities before starting this process.
* Sap collection Slice off the tip of the unopened flower. Tie a small point under the cut and collect the sap that
oozes out. Leave a small amount of toddy in the pot to initiate fermentation.
* Fermentation Empty the collecting pots into a fermentation vessel. Continue to ferment for 6-8 hours.
* Storage Toddy is usually sold immediately but can be stored in a refrigerator for 1-2 days.