Coconut nectar is a beverage rich in nutrients and is also prone to fermentation by the penetration of the catalyst and microorganisms. Fresh coconut nectar when exposed to air will undergo lactic acid fermentation in the first phase, the fermentation process of wine in the middle period, and finally acetic fermentation process chain from the operation of the micro-organisms.
Coconut nectar possesses a fresh, but if it was fermented coconut wine will have an unpleasant odor, although very nutritious. When fermentation begins, the pH of the wine has reduced by low concentrations of lactic acid and higher alcohol. Fresh coconut nectar alkaline pH of 7.0 - 8.0. Coconut nectar is harvested from the traditional method with a pH of about 4-5, while extracts of CPCRI new method is 7 - 7.5. PH has a direct relationship with fermentation and sugar content. At pH 8, 12% coconut nectar sugar content and pH 4 is 4%.
On the other hand, decreased glucose levels rise to a certain extent due to disruption of sucrose, glucose and fructose. Coconut nectar is placed in the refrigerator to keep fresh and not change the pH
