Description

Naw-mai is a regional variant of palm wine produced from naturally fermenting palm sap in parts of Ghana.

Fermentation process

  • Fresh palm sap collected from tapped palms
  • Rapid spontaneous fermentation begins immediately
  • Beverage consumed fresh or lightly fermented

Reported microbiology (examples)

  • Yeasts: Saccharomyces spp.
  • LAB: Lactobacillus spp.

Functional relevance

  • Provides fermentative metabolites
  • Cultural and economic importance

References

(To be added)