Palm Wine

Authored by: Maurizio Ciani , Marzia Stringini , Francesca Comitini

Handbook of Plant-Based Fermented Food and Beverage Technology

Print publication date:  May  2012
Online publication date:  May  2012

Print ISBN: 9781439849040
eBook ISBN: 9781439870693
Adobe ISBN:

10.1201/b12055-38

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Abstract

Traditional fermented beverages represent popular indigenous products that have formed an integral part of the diet since the early history of mankind. Generally, these beverages are prepared in the household or by cottage industries, using relatively simple techniques or equipment. As some of these products have undergone industrial development, they can also now be diffuse and be manufactured on a large scale (Wood 1998; Boekhout and Robert 2003; Hui et al. 2004).

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