Survey of factors affecting the fermentation process of wine from Nipa Palm inflorescence nectar at U Minh Thuong, An Giang

Abstract

Nipa palm inflorescence nectar exhibits a mildly sweet flavor and a
distinctive aroma derived from the stalk of the flower cluster. Rich in nutrients, this
nectar offers high yield potential when harvested using proper techniques. Through
appropriate processing, it can be transformed into value-added products with favorable
sensory attributes, ease of preservation, and consumer convenience - such as fruit wine.
This study aims to determine the effects of sugar concentration and yeast cell density
on the fermentation process of nipa palm nectar wine. The results indicate that a sugar
concentration of 20 °Brix at ambient temperature, combined with a yeast inoculum
density of 10⁴ cells/mL, yields optimal fermentation performance. Under these
conditions, the wine achieved a high ethanol content (12.33% v/v) and received a
favorable average sensory evaluation score of 17.9 points after 10 days of fermentation.