Rwandan wine-maker Augusti Ntivuguruzwa faced challenges perfecting his banana wine due to a lack of appropriate yeast for fermentation. Many traditional wine-makers in Rwanda struggle with regulatory approval, often resorting to using incorrect ingredients. A breakthrough came when researcher Emmanuel Munezero and his team developed a local yeast approved by the Rwanda Development Board. The yeast, derived from local raw materials, can ferment banana sugar into wine at high temperatures and preserve the traditional qualities of banana wine. The team plans to commercialize the yeast, confident it will be affordable and successful in the market. This innovation marks a significant advancement for Rwanda’s banana wine industry.
https://phys.org/news/2025-01-rwandan-scientists-local-yeast-banana.html