Physicochemical attributes and acceptability of marula wine fermented with natural and .

The aim of the study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural and . The LAB and dominate the fermentation of marula wine throughout the fermentation period. These were isolated and identified from the spontaneously fermented marula wine and re-inoculated as single cultures and as mixed cultures to ferment marula juice into wine.