Cultural, nutritional and microbial perspectives of tuak, a traditional Balinese beverage

Tuak, a traditional Balinese palm wine, stands as a culturally significant and economically valuable beverage deeply rooted in Indonesian history. This review reveals its complex nutritional profile, rich in monosaccharides (glucose, fructose), disaccharides (sucrose, maltose), organic acids, bioactive compounds (saponins, phenols, terpenoids, alkaloids, flavonoids), minerals, alcohols, and aromatic compounds. Microbial analysis highlights the dominant role of Saccharomyces cerevisiae, Saccharomyces chevalieri, Zymomonas mobilis, and Candida tropicalis in its fermentation process, derived from ambient air and plant-associated microbes. The study combines desktop research with field surveys to explore tuak's socio-economic importance, cultural heritage, and potential for tourism development while addressing challenges in quality improvement and economic value enhancement. This comprehensive perspective offers insights into preserving traditional beverage production and celebrating cultural heritage.

Wijaya, L., Sumerta, I. N., Napitupulu, T. P., Kanti, A., Keim, A. P., Howell, K., & Sudiana, I. M. (2024). Cultural, nutritional and microbial perspectives of tuak, a traditional Balinese beverage. Journal of Ethnic Foods, 11(1). https://doi.org/10.1186/s42779-024-00221-x