Seasonal sap tapping affects microbial community assembly and flavour formation in palm wine fermentation

<p dir="ltr">Fermented palm sap “palm wine” is a traditional alcoholic beverage, typically found in tropical countries, such as Africa, South Asia, Southeast Asia, and Central America. Palm wine is traditionally made by spontaneous fermentation and still relies on natural microbiota, which are influenced by ecological factors, including season, local climate, insects, plant physiology, water and soil condition, and human interference.</p>