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Alcoholic drinks from Chiapas, Mexico
Taberna is the palm wine of Chiapas, made from the sap of the felled coyol palm. A cavity is cut into the top of the trunk, sap seeps into it and ferments there on its own, and it is scooped out and drunk over about two weeks of tapping. Zymomonas bacteria and wild yeasts do most of the work.
| A felled coyol palm (Acrocomia aculeata) | The growing tip (shoot apical meristem) is cut out and a cavity made where the sap collects; the cavity is covered to keep insects out[ojeda2021][oluwole2023] |
| Coyol palm sap | Nothing is added; the sap ferments in the cavity where it collects[ojeda2021][santiago2015] |
| No starter | The yeasts arrive in the sap by chance, carried by different vectors, and the sap is fermented over 12-hour feeding cycles in the canoe[santiago2015] |
| Starter | spontaneous |
Total time across the recorded steps: 5 days – 20 days
What changes: The palm is felled and a cavity is cut where its growing tip was
Output: open cavity in the trunk.
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
Taberna is the palm wine of Chiapas, made from the sap of the felled coyol palm. A cavity is cut into the top of the trunk, sap seeps into it and ferments there on its own, and it is scooped out and drunk over about two weeks of tapping. Zymomonas bacteria and wild yeasts do most of the work. Made in 3 steps over 5 days – 20 days. The longest step, sap collects and ferments in the cavity, takes 12 h – 15 days (Santiago-Urbina J.A 2015). Zymomonas mobilis, 60–80 % of the bacterial community and Lactic acid bacteria (Lactobacillus nagelii, L. sucicola), from about 60 h do most of the fermenting.
| Main step | 12 h – 15 daysReported[santiago2015] | Sap collects and ferments in the cavity |
|---|
Unlike most palm wines, taberna is not tapped from a standing tree into a pot. The coyol palm is felled, and the sap collects and ferments in a cavity cut into the trunk itself.
In the Honduran trial, E. coli and coliforms stayed below detection after pasteurising at 75 °C for 10 min. Unpasteurised taberna keeps fermenting and turns sour.
Every number is labelled with how it is known. How this atlas is made
Taberna and the coconut-sap tuba were adopted in Mexico through Philippine influence during the Spanish colonial period, and both are still made in coastal and southern localities.
