Question

Why does palm wine foam or froth

Answer 1

Answer:

Explanation:

When the collection of sap is over, fermentation sets in immediately, and the sap is converted into fresh coconut palm wine or sweet toddy. This product is a milky white and effervescent liquid. Fermentation continues for few more hours after the sap has been pooled from various pots.

Answer 2

Palm wine Froths or froths due to the course of fermentation.

Fermentation

• Palm wine Froths or froths due to the course of maturation. The CO2 bubbles created, make the blend froth. (ii) Palm wine tastes harsh after certain days since it has been oxidized to ethanoic by microorganisms Atmospheric oxygen i.e aeronautical oxidation.
• A portion of the new palm wine is taken back to base and sold while the leftover part is made into Ogogoro. To get ready Ogogoro, new palm wine is permitted to mature by putting away it in enormous drums for about seven days.
• The drums are fixed involving thick nylon material to give a cool climate and to get them far from direct daylight. This is advantageous as it forestalls the development of microbes that can pamper the sap.
• After about seven days of maturation, the palm wine is prepared for warming however must be totally blended first. The nearby distiller plans two drums with matured palm wine, a more modest holder, and an oar. The oar is to mix the thick aged substance while the holder is utilized to move and pour the substance starting with one drum and then onto the next to help blend.
• At this stage, the matured palm wine looks like a thick and rosy earthy-coloured ooze that requires blending in light of the fact that the denser components sink to the lower part of the drum during maturation.

(#SPJ2)