Analyzes

Borassus palm wine

Palm wine

MB1

MB2

MP1

MP2

pH

3.96 ± 0.01^a

3.81 ± 0.01^b

3.79 ± 0.00^c

3.69 ± 0.00^d

3.57 ± 0.01^e

3.56 ± 0.0^e

Soluble dry matter (g/100 mL)

3.15 ± 0.07^a

3.1 ± 0.00^a

14.85 ± 0.07^b

19.55 ± 0.07^c

9.5 ± 0.00^d

9.5 ± 0.00 ^d

Titratable acidity (g tartaric acid/100 mL)

1.05 ± 0.14^a

1.07 ± 0.14^a

1.41 ± 0.78^a

1.42 ± 0.00^a

1.56 ± 0.14^a

1.58 ± 0.49^a

Volatile acidity (g H₂SO₄/100 mL)

0.18 ± 0.02^a

0.16 ± 0.02^a

0.08 ± 0.02^b

0.03 ± 0.01^b

0.18 ± 0.01^a

0.19 ± 0.01^a

Ethanol (mL/100 mL)

2.41 ± 0.12^a

1.49 ± 0.11^b

8.88 ± 0.17^c

8.18 ± 0.05^c

8.83 ± 0.05^c

8.80 ± 0.20^c

Browning index

14.25 ± 0.02^a

12.23 ± 0.02^b

48.07 ± 0.03^c

51.36 ± 0.02^d

65.87 ± 0.45^e

59.65 ± 0.03^f

Yellow index

16.82 ± 0.01^a

14.59 ± 0.01^b

46.94 ± 0.01^c

49.03 ± 0.01^d

56.6 ± 0.54^e

54.87 ± 0.07^f

Reducing sugars (g/100 mL)

1.34 ± 0.00^a

1.44 ± 0.00^a

8.08 ± 0.22^b

13.31 ± 0.15^c

1.58 ± 0.20^a

1.15 ± 0.54^a

Antioxidant activity (% inhibition)

17.99 ± 1.07^a

31.23 ± 2.17^b

36.44 ± 0.35^c

43.76 ± 0.76^d

41.68 ± 1.09^d

29.98 ± 1.61^b

Polyphenols (mg gallic acid/100 mL)

38.08 ± 0.75^a

46.67 ± 15.29^a.b

76.60 ± 7.48^c

65.24 ± 0.88^b.c

103.71 ± 8.23^d

76.41 ± 0.84^c