Wine produced from date palm (Phoenix dactylifera L.) fruits using Saccharomyces cerevisiae X01 isolated from Nigerian locally fermented beverages.

The study focused on the production of wine from date palm fruits (Phoenix dactylifera L.) using a strain of yeast isolated from selected Nigerian locally fermented beverages ('pito', 'brukutu' and palm wine). Seven (7) distinct yeasts were isolated and identified using cultural, microscopy and biochemical tests (temperature tolerance, flocculation, ethanol tolerance, HS production and killer toxin production and the ability to assimilate and ferment sugars.