Red apples
Red apples proved to produce the highest amount of ethanol when fermented for 3 days.

Abstract. Ethanol is a naturally occurring substance resulting from the fermentation by yeast of fruit sugars. Ripe and over-ripe fruits of the Neotropical palm Astrocaryum standleyanum contained ethanol within the pulp at concentrations averaging 0.9% and 4.5%, respectively.

U.S. fuel ethanol producers mostly use food grains and crops with high starch and sugar content as feedstocks for making ethanol such as corn, sorghum, barley, sugar cane, and sugar beets.

Ethanol can be fermented from many sources of starch, including corn, wheat, grain sorghum, barley, and potatoes, and from sugar crops such as sugar cane and sweet sorghum. Because there has been has been an abundant supply of corn, most of the ethanol made in the United States is from corn.

Here, we have analyzed alcohol levels in different food products from the German market. It was found that orange, apple and grape juice contain substantial amounts of ethanol (up to 0.77 g/L). Furthermore, certain packed bakery products such as burger rolls or sweet milk rolls contained more than 1.2 g ethanol/100 g.

What Fruit Ferments the Fastest? The fruits that ferment the quickest are high in sugar. Red and white grapes and peaches ferment the most quickly, creating alcohol in just 6 days. After that, it takes about 9 days for apples, pears, and pomegranates to ferment.

Ethanol yields from normal ripe bananas were: whole fruit—0.091, pulp—0.082, and peel—0.006 l/kg of whole fruit. Ripeness effects on ethanol yield were measured as green—0.090, normal ripe—0.082, and overripe—0.069 l/kg of green whole bananas.

Here, we have analyzed alcohol levels in different food products from the German market. It was found that orange, apple and grape juice contain substantial amounts of ethanol (up to 0.77 g/L).

On the day of consumption, the matured peeled bananas had an ethanol concentration of 0.5 g/100 g (23). Our findings of 0.4 g/100 g in ripe bananas are thus realistic.

Abstract. Ethanol is a naturally occurring substance resulting from the fermentation by yeast of fruit sugars. The association between yeasts and angiosperms dates to the Cretaceous, and dietary exposure of diverse frugivorous taxa to ethanol is similarly ancient. Ethanol plumes can potentially be used to localize ripe fruit, and consumption of

Ethanol is a naturally occurring substance resulting from the fermentation by yeast of fruit sugars. The association between yeasts and angiosperms dates to the Cretaceous, and dietary exposure of diverse frugivorous taxa to ethanol is similarly ancient.

In such traditional ceremonies as childnaming, marriage feasts, and funerals, alcoholic beverages are often present. In Africa, maize, millet, bananas, honey, palm and bamboo saps, and many fruits are used to ferment nutrient beers and wines. The best known being kaffir beer and palm wines.

Pulp of ripe palm fruits contained ethanol at concentrations averaging 0.6–0.9%, whereas that of over-ripe fruit averaged 4.5% (Table 1). The highest value obtained for pulp of an individual (over-ripe) fruit was 8.1%.