Abstract
Various analyses and sensory evaluation of palm wine analogue and oil palm wine have been carried out. Important parameters such as physicochemical properties, nutritive values, phytochemical screening and microbiological analysis of the two brands of wines were assessed. The results show that the wines have similar properties with insignificant variations in their values. Sensory evaluation with t-test showed that there was no significant difference (P=0.05 and P=0.01) in colour, odour, effervescence and general acceptability between palm wine analogue and oil palm wine. While there also was no significant difference in the tastes and balance of sweetness at P=0.01, a slight difference existed at P=0.05. Nigerian Journal of Chemical Research Vol. 10, 2005: 1-7
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