Description
Palm wine undergoes spontaneous fermentation at ambient temperatures, producing a mildly alcoholic beverage.
Technical
During fermentation, sugars in the palm sap are converted by yeasts into ethanol and CO₂, while lactic acid bacteria produce lactic acid, lowering the pH. The combined action of these microbes yields a beverage with 5–7 % alcohol and a characteristic sour‑sweet profile.
Science
Primary Reaction
Anaerobic alcoholic fermentation by yeasts and lactic acid fermentation by bacteria
Sensory Profile
Aroma ()
fruitysweetyeastyacidicearthyfloralfermentedtropicalslightly funkypalm sap