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Palm wine is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms.〔〔(Rundel, Philip W. ''The Chilean Wine Palm'' ) in the ''Mildred E. Mathias Botanical Garden Newsletter'', Fall 2002, Volume 5(4). Retrieved 2008-08-31〕 It is known by various names in different regions and is common in various parts of Asia, Africa the Caribbean and South America. Palm wine production by small holders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.〔Confirel:( Sugar Palm Tree - Conservation of natural heritage ) retrieved on 15 April 2012〕 Palm wine is known as ''emu'', ''nkwu'', ''oguro'' in Nigeria; ''nsamba'' in the Democratic Republic of the Congo; ''nsafufuo'' in Ghana;〔(Toddy and Palm Wine – Practical Answers ) on the Practical Action website. Retrieved 2008-08-31〕 ''kallu'' in South India; ''Htan Yay (ထန်းရည်)'' in Myanmar; ''matango'' in Cameroon; ''tuak'' in North Sumatra, Indonesia; ''mnazi'' in the Mijikenda language of Kenya; ''goribon'' (Rungus) in Sabah, Borneo; and ''tubâ'' in the Philippines, Borneo and Mexico. In the Philippines, ''tubâ'' refers both to the freshly harvested, sweetish cloudy-white sap and the one with the red lauan-tree tan bark colorant. In Leyte, the red ''tubâ'' is aged with the tan bark for up to six months to two years, until it gets dark red and tapping its glass container gives a sound that does not suddenly stop. This type of ''tubâ'' is called ''bahal'' (for ''tubâ'' aged this way for up to six months) and ''bahalina'' (for ''tubâ'' aged thus for up to a year or more). ''Toddy'' is also consumed in Sri Lanka and Myanmar. ==Tapping== The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented. An alternate method is the felling of the entire tree. Where this is practiced, a fire is sometimes lit at the cut end to facilitate the collection of sap. Palm sap begins fermenting immediately after collection, due to natural yeasts in the pores of pot and air (often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine.〔(Fermented and vegetables. A global perspective. Chapter 4 )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Palm wine」の詳細全文を読む スポンサード リンク
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