EFFECT OF PRESERVATION WITH SACCOGLOTTIS GABONENSIS ON THE BIOCHEMISTRY AND SENSORY ATTRIBUTES OF FERMENTING PALM WINE

PHILIPPA C. OJIMELUKWE
  • Journal of Food Biochemistry, October 2001, Wiley
  • DOI: 10.1111/j.1745-4514.2001.tb00749.x

Plant products retard sugar utilization in fresh palm wine

Photo by Klara Sasova on Unsplash

Photo by Klara Sasova on Unsplash

What is it about?

The twoplant products- Saccoglottis gabonensis and Alstonia boonei can effectively preserve palm wine for more than twenty four hours by delaying sugar utilization by yeasts and inhibiting the activiities of lactic acid bacteria.

Why is it important?

Yeasts quickly converst sugars in fresh palm wine into alcohol. Addition of pulverizecS. gabonensis ot A. boonei will retard this process by slowing down te rate of yeast fermentation . The plant products also inhibit lactic fermentation to some extent.

Perspectives

Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

natural plant products can be used as preservatives for palm wine

Read Publication

http://dx.doi.org/10.1111/j.1745-4514.2001.tb00749.x

The following have contributed to this page: Professor Philippa C OJIMELUKWE