Aging of Palm Wine Source: Its Implication on the Physicochemical Properties and Vitamin Content of Palm Wine

Vollständiger Abstract

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Palm wine, a traditional alcoholic beverage widely consumed in sub-Saharan Africa, is derived from the sap of various palm trees. This study investigated the effects of aging of the palm wine source on the physicochemical properties and vitamin content of palm wine for 30 days. Standard laboratory procedures were employed to analyze these parameters. The results revealed significant (P<0.05) changes in most physicochemical properties and vitamin levels during aging. The pH decreased from (4.95±0.07) on Day 1 to (3.60±0.12) on Day 30, indicating increased acidity. Viscosity declined from (10.12±0.01 mPa·s) on Day 1 to (7.16±0.07 mPa·s) on Day 30, while total solids reduced from (8.72±0.03%) to (6.99±0.01%). Alcohol content increased significantly from (2.88±0.04%) to (6.89±0.01%), and titratable acidity rose from (0.47±0.01%) to (1.20±0.02%), indicating active fermentation. Vitamin analysis showed a significant decline in vitamin A levels, from (6.05±0.02 mg/kg) on Day 1 to (2.30±0.01 mg/kg) on Day 30. Vitamins E and C also showed significant reductions, from (14.66±0.04 mg/kg) and (93.41±0.21 mg/kg) on Day 1 to (7.82±0.20 mg/kg) and (41.07±0.02 mg/kg), respectively, on Day 30. In conclusion, freshly tapped palm wine (aged 1–3 days) is rich in sugar and essential vitamins, making it suitable for casual consumption due to its refreshing taste and nutritional benefits. It supports cellular energy production, brain function, and muscle activity, while its vitamin content acts as cofactors in energy metabolism. These findings underscore the importance of aging in determining the beverage’s physicochemical and nutritional qualities.