Perry a group of esters that affords them their prominent pear aroma. Another important attribute of perry pears that distinguishes them from cider apples is their relatively higher content ratio of sorbitol to other sugars, such as fructose. Because sorbitol is not readily fermented by yeast, it is not converted to ethanol, and perry therefore tends to have more residual sugar than cider produced from the fermentation of apples. In addition to producing a sweeter beverage, sorbitol also contributes to increased body and a softer mouthfeel in the finished perry. Compared to apples, pear pressing is made more difficult by the
Ghanaian cuisine maize) are common. Along the Lake Volta and south Ghana, palm wine extracted from the palm tree can be found, but it ferments quickly and then it is used to distil akpeteshie (a local gin).Akpeteshie can be distilled from molasses too. In addition, a beverage can be made from kenkey and refrigerated into what is in Ghana known as "iced kenkey". Along north Ghana, bisaab/sorrel, "toose" and "lamujee" (a spicy sweetened drink) are common non-alcoholic beverages whereas "pitoo" (a local beer made of fermented millet) is an alcoholic beverage. In urban areas of Ghana drinks may include fruit juice, cocoa