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