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Alcoholic drinks from Cameroon, Equatorial Guinea and Gabon
Sugarcane juice ferments into a cane wine, left for days or weeks. A Gabon test of malamba-style wine fermented 1 litre of juice for 28 days to 7.4–9.9 % alcohol, with old lees and bitter-kola wood as additives. Similar cane wines are betsa in Madagascar and guarapo in Latin America.
| Fresh sugarcane juice | Crushed in a mortar for malamba, pressed in a trapiche or mill for guarapo in Cuba; 1 litre per treatment in the Gabon test and 10 litres per treatment in the Peruvian pilot[lepengue2020][olivares2019][wp-malamba][wp-guarapo] |
| Lees of earlier cane wine | Added to the juice in one Gabon treatment, alone or with bitter-kola wood[lepengue2020] |
| Bitter-kola (Garcinia kola) bark or wood | Added to malamba; the Gabon authors judged that it does not drive the alcohol fermentation but keeps lactic bacteria from souring the wine[lepengue2020][wp-malamba] |
| Honey or panela dissolved in water, with cunchos yeast | A Cuban rural guarapo; the yeast is shared among makers[wp-guarapo] |
| Fresh yeast from an earlier ferment, 5 % w/v | Added in the Peruvian pilot guarapo, not in the traditional drink[olivares2019] |
| Starter | cunchos yeast in Cuban and Colombian guarapo, shared among makers in Cuba; old cane-wine lees in one Gabon treatment; fresh yeast from an earlier ferment in the Peruvian pilot |
Total time across the recorded steps: 2 days – 28 days
What changes: Cane is crushed and the juice runs into a vessel
Output: cane juice in a large vessel.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sugarcane juice ferments into a cane wine, left for days or weeks. A Gabon test of malamba-style wine fermented 1 litre of juice for 28 days to 7.4–9.9 % alcohol, with old lees and bitter-kola wood as additives. Similar cane wines are betsa in Madagascar and guarapo in Latin America. Made in 4 steps over 2 days – 28 days. The longest step, ferment, takes 2–28 days (Wikipedia (en)) and runs at 20 °C (Olivares Muñoz S.V 2019). Pichia bruneiensis, the yeast that persisted to 96 h in a spontaneous cane-juice fermentation for artisanal spirit in the Ecuadorian Amazon does most of the fermenting.
| Main step | 2–28 daysReported[wp-malamba][lepengue2020][olivares2019] | Ferment |
|---|---|---|
| Temperature | 20 °CReported[olivares2019] | Ferment |
Cane wine is drunk as it is. In Madagascar betsa, the fermented cane wine, is listed beside the distilled spirit toaka gasy and the palm wine trembo, and in Ecuador a spontaneous cane-juice ferment is distilled for artisanal spirit.
Traditional guarapo is an uncontrolled ferment that keeps for about seven days. The Peruvian pilot reached 120 days by sterilising the juice and pasteurising the bottled drink at 70 °C for 10 minutes. In Gabon the cane wines made without additives turned sour, and the authors suggest bitter-kola wood keeps lactic bacteria in check. A Colombian study cited second-hand found acetaldehyde in 41 guarapo samples and no methanol. That one result does not show guarapo is free of methanol. A review warns that the mixed microbes of spontaneous ferments could make it.
Hazards the sources name: Acetaldehyde, found in 41 samples of guarapo drunk by alcoholic-cirrhosis patients in Cundinamarca, Colombia, which had no methanol (a study cited second-hand in the Peruvian paper).
Every number is labelled with how it is known. How this atlas is made
Sugarcane reached Peru with the Spanish in the 16th century. In Tabasco, Mexico, the Chontal Maya began making guarapo in the 16th century, after sugarcane came from the Caribbean.
