The underutilised fruits including kei apple, cape gooseberry, marula and monkey orange
are fruits widely found in the southern African region. These fruits have the potential to cut to …

Grapes harbour a plethora of non-conventional yeast species. Over the past two decades,
several of the species have been extensively characterised and their contribution to wine …

Fermentation remains an important food preparation technique of health, cultural and
economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic …

The aim of the study was to test the acceptability and physico-chemical characteristics of
marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and …

Sclerocarya birrea (Morula tree) is one of the indigenous trees bearing wild fruits with
various applications in the African communities. Wine is a globally known beverage usually …

Marula wine is produced from ripe fruits of the Sclerocarya birrea subspecies caffra tree
through spontaneous fermentation. A few culture-based studies have shown that the …

This review critically evaluated literature on proximate composition and nutritional value of
Marula in comparison with other tropical and indigenous fruits in order to identify areas for …

Marula wine is traditionally produced through a spontaneous fermentation process and has
a huge economic potential in Africa. The current study investigated the contributing …

The last decade has seen increased consumer demand for zero and low-alcohol beverages.
Cold-contact fermentation (CCF) in combination with non-Saccharomyces can be an …

The marula fruit has played a central role in the dietary intake, socioeconomic standing, and
cultural practices of communities in southern Africa for over 10,000 years. The marula fruit is …