Description
Ghanaian palm wine fermentation is a spontaneous, anaerobic process that converts the sugars in Elaeis guineensis sap into ethanol and organic acids.
Technical
The process relies on indigenous yeasts such as Saccharomyces cerevisiae and Candida spp. to ferment sucrose, glucose, and fructose into ethanol and CO₂, while lactic acid bacteria (Lactobacillus spp.) produce lactic and acetic acids that lower the pH. The resulting beverage typically contains 5–10 % v/v ethanol and a mildly acidic pH of 3.5–4.5.
Science
Primary Reaction
Anaerobic fermentation of sugars by yeasts to produce ethanol and CO₂, coupled with lactic acid fermentation by bacteria producing lactic and acetic acids
Sensory Profile
Aroma ()
sweetfermentedslightly sourcitrusbubblyearthyyeastyfruityfloraltangy