Description
Papua New Guinea sago palm wine, known as tuba, is a low‑strength fermented beverage produced from the sap of the sago palm.
Technical
During fermentation, yeasts such as Saccharomyces cerevisiae convert the sap’s sucrose and glucose into ethanol and CO₂, while lactic acid bacteria produce lactic acid, lowering the pH. The resulting ethanol concentration typically ranges from 2–6 % ABV, and the acidic environment inhibits spoilage organisms. Phenolic compounds from the sap contribute to flavor and antioxidant properties.
Science
Primary Reaction
Fermentation of sucrose and glucose to ethanol, CO₂, and lactic acid
Sensory Profile
Aroma ()
sweetfermentativeacidiccitrus-likemildfloralherbalyeastytropical