title: Effect of pH on the Preservation of Palm Wine by Sulfite.
abstract: A study of the effect of pH on the preservation of palm wine by sulfite was made. It was concluded that at pH 4.0 to 5.0, when the palm wine is considered most suitable for drinking, the concentration of the sulfite required to suppress microfloral activities would be excessive for human consumption.
authors.affiliation: Department of Biochemistry, University of Ibadan, Ibadan, Nigeria.
authors.forename: S I
authors.initials: SI
authors.lastname: Faparusi