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Alcoholic drinks from North Sumatra
Tuak is the palm wine of the Batak of North Sumatra, made from the sap of the sugar palm (Arenga pinnata). Sap from the cut flower stalk runs into a container with pieces of raru bark, which is added to improve the taste and alcohol content, and it ferments for at least a day or two. A study of stored palm wine measured about 4.8–5.2 % ethanol over the first days in Bali.
| Fresh aren sap5 L | Gives about 5 L of tuak[zulmi2024] |
| Raru bark, cut into pieces about 5-7 cm long | Small pieces go in the collecting container and several pieces in the larger fermenting container[zulmi2024] |
| Starter | spontaneous (the natural wild yeasts of the sap; raru bark is added to stimulate the fermentation) |
Total time across the recorded steps: 24 h
What changes: Sap runs from the cut flower stalk of the sugar palm into a container
Output: fresh sap (nira).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tuak is the palm wine of the Batak of North Sumatra, made from the sap of the sugar palm (Arenga pinnata). Sap from the cut flower stalk runs into a container with pieces of raru bark, which is added to improve the taste and alcohol content, and it ferments for at least a day or two. A study of stored palm wine measured about 4.8–5.2 % ethanol over the first days in Bali. Made in 4 steps over 24 h. The longest step, add raru bark and ferment, takes at least 24 h (Zulmi A.D.P 2024). Yeasts, chiefly Saccharomyces cerevisiae, that ferment aren sap does most of the fermenting.
| Main step | at least 24 hReported[zulmi2024] | Add raru bark and ferment |
|---|
Batak tuak is fermented with pieces of raru bark, added to improve the taste and alcohol content. For comparison, a study of a different additive, bayur wood root, in aren sap found it held the alcohol at 4 % for 64 hours and slowed the change of alcohol to acetic acid.
Fermentation past about 3 days lowers the alcohol and turns the wine toward vinegar.
Every number is labelled with how it is known. How this atlas is made
Zulmi and colleagues (2024) write that tuak has been part of popular culture since ancient times and is served at every traditional celebration. Wikipedia calls palm tuak a local drink symbol of North Sumatra, popular among the Batak.
