Description
Palm wine is a traditional Ghanaian beverage produced by spontaneous fermentation of the sap from the African oil palm.
Technical
The sap, rich in sucrose, glucose, and fructose, is inoculated by native yeast flora (primarily Saccharomyces cerevisiae and Candida spp.) that convert sugars to ethanol and CO₂. The process also allows lactic acid bacteria to produce mild acidity, resulting in a slightly sour, mildly alcoholic drink. The rapid rise in ethanol concentration suppresses most spoilage bacteria, while the acidic environment limits mold growth.
Science
Primary Reaction
C6H{12}O6 → 2 C2H5OH + 2 CO2
Sensory Profile
Aroma ()
sweetyeastyslightly sourfruityearthyfermentedpalm-likefloralhoney-likemusty