Effect of Soil on the Physicochemical Properties and Bacterial Load of Palm Wine in Benue South Senatorial District

Abstract

Palm wine is a culturally significant traditional beverage in Nigeria, yet its quality varies widely across regions due to environmental and handling factors. This study investigated the influence of soil physicochemical properties on the physicochemical characteristics, microbial load, and sensory quality of palm wine produced in six communities: Otukpa A, Otukpa B, Ugbokolo A, Ugbokolo B, Owukpa A, and Owukpa B, within the Benue South Senatorial District. Composite soil samples and freshly tapped palm wine were collected and analyzed using standardized methods for nutrient composition, microbial enumeration, and sensory evaluation. Soil analysis revealed considerable spatial variation, with loamy sandy soils in Owukpa and Otukpa exhibiting higher organic matter, nitrogen, and potassium levels compared to the nutrient-poor loam soils of Ugbokolo B. These soil differences significantly influenced palm wine quality. Palm wine from Owukpa B, which had the most balanced soil nutrient profile, recorded the highest sweetness, superior aroma, lower viscosity, and the lowest microbial load. Conversely, Ugbokolo B exhibited reduced sweetness, higher off-odor scores, and mildly elevated microbial counts, corresponding to its depleted soil nutrient status. Microbial analysis identified common fermenting organisms, including Lactobacillus, Staphylococcus, Bacillus, and Serratia species, with variations across locations reflecting differences in both soil pH and tapping hygiene. Overall, the findings demonstrate a clear soil–sap–wine continuum, establishing that soil nutrient balance plays a crucial role in palm wine’s sensory quality and microbial stability. The study highlights the need for soil fertility management and improved tapping practices to enhance palm wine quality and safety in rural communities.