Palm wine is an alcoholic drink obtained by the natural fermentation of the sap of various types of palm trees; this beverage is produced and consumed in several tropical regions of the world. It plays an important role in traditional practices as an alcoholic beverage, so it is important to determine the physicochemical characteristics and microbiological aspects of its fermentation. During the tapping process of the palm wine production, lactic-alcoholic-acetic fermentation is conducted by the lactic acid bacteria (LAB), yeast and acetic acid bacteria (AAB), respectively. Saccharomyces cerevisiae is the main microorganism that has been identified as the responsible of the alcoholic fermentation and odorants production. On the other hand, Lactobacillus plantarum and Leuconostoc mesenteroides have been reported as the predominant LAB. While, Gluconobacter and Acetobacter genera are the predominant AAB. The palm wine composition depends of the stage of tapping period in which it is consumed. Thus, ethanol concentration varies in the range of 1 to 6%, lactic acid concentration varies in the range of 0.1 to 0.5%, and acetic acid percentage varies between 0.02 and 0.4%. The principal components responsible for the odorants of the palm wine are higher alcohols, esters, acids, aldehydes and ketones.