Palm wine is an alcoholic beverage with very low quantity of alcohol.In India it is made from date palms and coconut palms.In maximum regions of India it is commonly known as tadi.
The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap.
Palm sap begins fermenting immediately after collection, due to natural yeasts in the air . Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet.
In parts of India, the unfermented sap is called neera. A little lime (calcium hydroxide) is added to the sap to prevent it from fermenting. Neera, similar to fruit-juice products. is relatively rich in potassium.
In India, palm wine or toddy is served as either neera or padaneer (a sweet, non-alcoholic beverage derived from fresh sap) or kallu (a sour beverage made from fermented sap, but not as strong as wine).Palm sap contains natural yeasts, which perform the fermentation of glucose to alcohol, as well as acetobacter, which subsequently converts the alcohol to acetic acid (vinegar). After tapping it must be consumed within a day or it starts fermenting .Some palm wine drinkers prefer their beverage more sour than usual, but fermenting for too long while result in vinegar rather than wine. Refrigeration extends beverage life, as do a variety of spices, which also contribute flavor.
Even some birds like crows and local myna are fond of this drink.
