Description
Palm wine is produced by spontaneous fermentation of freshly tapped palm sap.
Technical
The high sugar content (~10‑15 % w/v) of palm sap provides substrates for yeast and lactic acid bacteria. Yeasts such as Saccharomyces cerevisiae convert sugars to ethanol, while lactic acid bacteria lower pH by producing lactic acid, contributing to flavor. Temperature strongly influences the rate of these reactions, with higher temperatures accelerating fermentation but risking acetic acid spoilage.
Science
Primary Reaction
Fermentation of sugars to ethanol and lactic acid by yeasts and lactic acid bacteria
Sensory Profile
Aroma ()
sweetfermentedcitrusyeastyacidicfruityfloralearthysourhoney-like