Description
Ancient Egyptian date‑wine was produced by spontaneous fermentation of date fruit.
Technical
The high fermentable sugar content (~70 % glucose and fructose) of dates provides a rich substrate for yeasts such as Saccharomyces cerevisiae and Candida milleri. During fermentation, these yeasts convert sugars to ethanol and CO₂, while producing minor organic acids that contribute to the beverage’s acidity. The process typically yields 5–7 % ABV after 7–14 days at 20–25 °C, reflecting both the sugar profile of the fruit and the indigenous microbial terroir.
Science
Primary Reaction
Glucose + Fructose → Ethanol + CO₂ (via yeast fermentation)
Sensory Profile
Aroma ()
fruitysweetearthyyeastywarmcaramelizedhoney-like
Origin & History
Civilization