Physico-chemical and sensory properties of musts and wines from Melodorum fruticosum Lour

Norraset S., . and Tiwawan S., . and Tatdao P., . Physico-chemical and sensory properties of musts and wines from Melodorum fruticosum Lour. pp. 39-43. ISSN 22317546

In this study the fully ripe fruits of Melodorum fruticosum Lour. were evaluated as material for red wine production. The effects of juice-to-water ratio (1:3 and 1:5v/v) and initial total soluble solids (18 and 20oBrix) on physico-chemical and sensory characteristics of musts and wines were examined. The results showed that during fermentation for 10 days the total soluble solids of all musts decreased to 7.5 - 9.3oBrix (P 0.05) while the pH was decreased slightly from 3.7 to 3.5 - 3.6. The resultant wines had similar alcohol content (11.9 - 12.6). The radical scavenging activities of most wines after ageing at 4oC for 4 weeks were similar to their corresponding musts decreasing from 85 - 89 to 80 - 86. Anthocyanin content was also found decreasing by 27 - 41 but total phenolics increased by 10 - 54. The results of sensory evaluation showed a significant difference in terms of colour clarity sweetness and bitterness among the four aged wines. Samples made from juice-to-water ratio at 1:5 and initial soluble solid of 20oBrix showed the highest overall acceptance.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/5%20IFRJ%2...

Abstract

In this study the fully ripe fruits of Melodorum fruticosum Lour. were evaluated as material for red wine production. The effects of juice-to-water ratio (1:3 and 1:5v/v) and initial total soluble solids (18 and 20oBrix) on physico-chemical and sensory characteristics of musts and wines were examined. The results showed that during fermentation for 10 days the total soluble solids of all musts decreased to 7.5 - 9.3oBrix (P 0.05) while the pH was decreased slightly from 3.7 to 3.5 - 3.6. The resultant wines had similar alcohol content (11.9 - 12.6). The radical scavenging activities of most wines after ageing at 4oC for 4 weeks were similar to their corresponding musts decreasing from 85 - 89 to 80 - 86. Anthocyanin content was also found decreasing by 27 - 41 but total phenolics increased by 10 - 54. The results of sensory evaluation showed a significant difference in terms of colour clarity sweetness and bitterness among the four aged wines. Samples made from juice-to-water ratio at 1:5 and initial soluble solid of 20oBrix showed the highest overall acceptance.

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Item Type:	Article
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Fruit musts
AGROVOC Term:	Wines
AGROVOC Term:	Ripening
AGROVOC Term:	Red wines
AGROVOC Term:	Fermentation
AGROVOC Term:	Alcohol content
AGROVOC Term:	Free radicals
AGROVOC Term:	Anthocyanins
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21242

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