Palmyrah Toddy 625ml – பனை மர கள்ளு
රු 300
Overview
- Category: Beverage and Drinks
Description
- Toddy is formed as a result of fermentation of sugar sap by wild yeasts and bacteria, which come into contact with the sap.
- This is an uncontrolled natural fermentation by number of different strains of yeast and bacteria.
- The alcohol content in fully fermented toddy is around 5 %. But fermentation of palmyrah sap using pure yeast cultures gives about 7.8% alcohol content under laboratory conditions.
- The major sugar present in partly fermented toddy is sucrose, glucose and fructose but these all are gradually converted to ethyl alcohol during fermentation.
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