Answer :
Acidity increases fermentation in palm wine, producing gases that build pressure inside the bottle, causing it to break.
Palm wine undergoes natural fermentation, where yeast converts sugars into alcohol and carbon dioxide. As the wine becomes more acidic, due to fermentation, the increased acidity accelerates this process. The heightened fermentation generates more carbon dioxide gas, especially in sealed bottles, where the gas cannot escape.
This gas buildup creates significant pressure within the bottle. If the pressure exceeds the bottle's capacity to contain it, the bottle can rupture or break. The combination of rapid fermentation and gas production in an acidic environment is the primary reason for bottle breakage in palm wine storage.
