Effect of preservation with Saccoglottis gabonensis on the biochemistry and sensory attributes of fermenting palm wine

Fresh palm-wine, from Raphia hookeri was treated with different amounts of Saccoglottis gabonensis. The alcohol content, refractive index, assimilatio n of sugars and assimilation of nitrates were monitored (for 4 days) in tre ated samples and untreated controls (containing no S. gabonensis). Fermenta tion rates were monitored by determining CO, production as well as pH and t itratable acidity changes within the same period. Sensory attributes of fre sh and treated palm wine were compared. Sensory evaluation studies were car ried out on (1) The fresh palm wine, (2) Palm-wine stored for 4 days at amb ient temperature (27C-29C) and (3) Palm-wine stored for 30 days at ambient temperature. Treatment with S. gabonensis led to increased alcohol content and CO2 produ ction with lower sugar content (sucrose, glucose and maltose) and pH, than in control samples. There were no significant variations in the refractive indices of treated and untreated samples. CO2 production decreased with eac h successive fermentation day in both treated and untreated samples. Panelists preferred the sensory properties of fresh palm-wine to that of pa lm-wine treated with S. gabonensis. However, by the second day the sensory characteristics of treated palm-wine was preferred. Until the 4th day, the color and taste of treated palm-wine was acceptable while the untreated sam ples became unacceptable. By the 30th day both treated and untreated palm-w ine samples became unacceptable.