Description
Fermenting date pulp at 22–28 °C for 10–14 days produces a 8–10 % ABV wine rich in ethanol, acids, and esters.
Technical
The process relies on Saccharomyces cerevisiae converting date sugars into ethanol and CO₂, while secondary pathways generate acetic and lactic acids and flavor‑contributing esters such as ethyl acetate and isoamyl acetate. Temperature, sugar load, and sanitation govern yeast activity and metabolite balance.
Science
Primary Reaction
C₆H₁₂O₆ → 2 C₂H₅OH + 2 CO₂
Sensory Profile
Aroma ()
fruitysweetlight floralsubtle nuttyhoney-likecaramelizedspiced
Origin & History
Civilization
Egyptian
Era