Wine
Coconut toddy, commonly known as palm wine, is a milky white drink created by tapping immature coconut inflorescence. Neera is the name given to the delicious sap that has not been fermented. To keep the sap from fermenting, a pinch of lime is put to the earthen pot that collects it. Toddy is made from natural sap fermentation, which begins abruptly as the sap runs from the spadix. Coconut sap fermentation is caused by flora such as bacteria and fungi. Toddy ferments completely in six to eight hours. Toddy has a 4-6 percent alcohol level and a short shelf life.The main ingredient of the fermented sap is sucrose and there is very little reducing sugar, although other sugars like glucose, fructose, maltose and raffinose are presentFresh toddy contains 14.1 percent total soluble solids, which reduces to 11.4 percent after natural fermentation during storage, and alcohol, protein, ascorbic acid, and titratable acidity all increase with fermentation, so it must be consumed within 12 hours of collection to avoid an acidic or sour taste (Hariharan 2012). Coconut arrack is an alcoholic liquid made from toddy that is usually distilled to between 33 and 50 percent alcohol by volume.
