Abstract Africa has a diversity of wild fruit trees, whose fruits are used to make traditional distilled drinks. Their beverage potential for specialty brandies has not yet been tapped. One such beverage is Ombike, which is produced traditionally in Namibia from various indigenous wild fruits from trees such as Ziziphus mucronata, Grewia spp. (e.g., G. flavescens, G. bicolor), Berchemia discolor, Diospyris mespiliformis, and Hyphaene petersiana. The methods of processing, the quantities of ingredients, the conditions such as temperature and duration of processing are often variable and not well documented. There are currently very few to none consistent and standardized products of known quality of Ombike that can compete in the formal marketplace. The processing method for these drinks is broadly the same as that of many distilled spirits imported into the country. However, currently the technology used for processing in Namibia is traditional and therefore not optimized. This study investigated the effect of duration of fermentation and distillation fractions on the yield of the beverage’s alcohol and congener content. The alcohol content of Ombike sold at informal markets in Namibia was also measured. The alcohol content of a number of household-made samples of Ombike was generally lower (6–30%) than what would be expected in distilled spirits (43%). Controlled distillation can yield Ombike with an alcohol content of over 90%. With improved optimization and standardization of the process for producing it, Ombike made using dry fruits of indigenous Namibia wild trees could become a commercial specialty fruit brandy.

中文翻译：

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果实和发酵时间对纳米比亚 Ombike Spirit 乙醇和同系物产量的影响

摘要 非洲有多种野生果树，其果实被用来制作传统的蒸馏饮料。他们的特色白兰地饮料潜力尚未开发。一种这样的饮料是 Ombike，传统上在纳米比亚由来自树的各种本地野生水果生产，例如 Ziziphus mucronata，Grewia spp。（例如，G. flavescens、G. bicolor）、Berchemia discolor、Diospyris mespiliformis 和 Hyphaene petersiana。加工方法、成分的数量、温度和加工持续时间等条件通常是可变的，并且没有很好的记录。目前，能够在正式市场上竞争的、具有已知质量的 Ombike 的一致和标准化产品很少甚至没有。这些饮料的加工方法与进口到该国的许多蒸馏酒的加工方法大致相同。然而，目前在纳米比亚用于加工的技术是传统的，因此没有得到优化。本研究调查了发酵持续时间和蒸馏馏分对饮料酒精产量和同系物含量的影响。还测量了在纳米比亚非正规市场销售的 Ombike 的酒精含量。许多自制的 Ombike 样品的酒精含量通常低于预期的蒸馏酒 (43%) (6-30%)。受控蒸馏可以生产酒精含量超过 90% 的 Ombike。通过改进生产过程的优化和标准化，