Sumerta I Nyoman, Ruan Xinwei, Howell Kate
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Victoria 3010, Australia; National Research and Innovation Agency (BRIN), Jakarta 10340, Indonesia.
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Victoria 3010, Australia.
Int J Food Microbiol. 2025 Feb 2;429:111022. doi: 10.1016/j.ijfoodmicro.2024.111022. Epub 2024 Dec 12.
Palm wine is an alcoholic beverage that has existed for centuries and has important economic and socio-culture values in many tropical and sub-tropical countries. Lesser known than other types of wines, palm wine is made by spontaneous fermentation of palm sap by naturally occurring microbial communities. The palm sap ecosystem has unique microbial composition and diversity, which determines the composition of the eventual wine and is likely affected by geographical distinctiveness. While these features are well understood in grape and rice wine, these features have not been understood in palm wine. Here, we gather information of microbial communities and metabolite profiles from published studies, covering a wide range of methodologies and regions to better understand the causal links between the principal microbial species and major metabolites of palm wine. We assessed palm wine quality across production regions and local practices to provide general characteristics of palm wine and identify specific regional information. These will provide better understandings to the function of microbial communities and metabolite diversity, the contribution of regional variations and to ensure product quality in this unique, yet overlooked, fermented beverage.
棕榈酒是一种存在了数百年的酒精饮料，在许多热带和亚热带国家具有重要的经济和社会文化价值。与其他类型的葡萄酒相比，棕榈酒鲜为人知，它是由天然存在的微生物群落对棕榈汁进行自然发酵制成的。棕榈汁生态系统具有独特的微生物组成和多样性，这决定了最终葡萄酒的成分，并且可能受到地理差异的影响。虽然这些特征在葡萄和米酒中已为人熟知，但在棕榈酒中却尚未被了解。在这里，我们从已发表的研究中收集微生物群落和代谢物谱的信息，涵盖广泛的方法和地区，以更好地理解棕榈酒主要微生物种类与主要代谢物之间的因果关系。我们评估了不同生产地区和当地酿造方法下的棕榈酒质量，以提供棕榈酒的一般特征并识别特定的区域信息。这些将有助于更好地理解微生物群落的功能和代谢物多样性、区域差异的贡献，并确保这种独特但被忽视的发酵饮料的产品质量。
