Coconut nectar is a beverage rich in nutrients and are 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 of wine in the middle and final stage is the string from the acetic fermentation of the activities of organisms .
Coconut Nectar owns a fresh but if the wine was fermented coconut will have an unpleasant odor , although very nutritious . Once fermentation begins , the pH of coconut alcohol concentration is lower due to increased lactic acid and alcohol . Fresh coconut nectar alkaline pH from 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 and pH 4 is 4 % .
On the other hand , reduced sugar to rise to a certain extent due to the disruption of sucrose , glucose and fructose . Coconut nectar is placed in the refrigerator to keep fresh and not change the pH . ( Indian Coconut Journal , May 8/2013 )
