Plant products retard sugar utilization in fresh palm wine
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.
The following have contributed to this page: Professor Philippa C OJIMELUKWE
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