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 3

Physicochemical profile of the “Téa Lémi” wine from the Far-North of Cameroon.

Parameters	Sampling sites
	Zimi-Mogodé	Vitté	Sir
pH	3.86 ± 0.65^a	3.79 ± 0.59^a	3.87 ± 0.56^a
Total titratable acidity (g/L)	7.72 ± 1.27^a	7.97 ± 0.68^a	8.79 ± 1.61^a
Alcohol content (% v/v)	12.66 ± 0.52^a	13.66 ± 0.57^a	15 ± 0.25^b
Total soluble solids (°Brix)	13.91 ± 0.54^a	10.61 ± 0.43^b	11.52 ± 0.97^c
Total sugar (g/L)	181.4 ± 11.05^a	114.1 ± 30.2^b	119.33 ± 10.3^b
Dry matter (%)	11.71 ± 0.98^a	7.74 ± 0.98^b	9.14 ± 0.56^c
Conductivity (μS/cm)	572.77 ± 35.61^a	578.88 ± 25.17^a	686.11 ± 35.66^b

Mean values (n = 15 samples) with the same letter (a, b, c) were not significantly different () for the same line according to Tukey's test.