Traditional Processing, Physicochemical Property, Phytochemical Content, and Microbiological and Sensory Quality of the Yellow “Téa Lémi” Wine Made in the Far-North of Cameroon

Table 1

Factors influencing the processing of the indigenous “Téa Lémi” wine.

Factors	Explanation
Harvesting period	From January and February, because the maturity of the fruits used as raw material is got in that period of the year.
Type of the raw material	Yellow skin pummelos are more suitable than green skin pummelos for the wine production.
Use or not of a starter	Introduction of the yeasts accelerates fermentation process and reduces time needed to get ready-to-serve beverage.
Fermentation time	Globally, time ranges between 1.5 and 3 months at least depending on use of an exogenous starter.
Weather	Cold temperatures occurring during the raining season or winter decelerate fermentation process.