Physico-chemical antioxidant and sensory properties of artificially-carbonated fruit wine blends

Zubia C. S., . and Dizon E. I., . Physico-chemical antioxidant and sensory properties of artificially-carbonated fruit wine blends. pp. 217-224. ISSN 2231-7546

With the aim of developing artificially-carbonated fruit wine blends three locally available fruits (mango pineapple and passion fruit) were fermented blended and carbonated and were evaluated for their physico-chemical antioxidant and sensory properties. Physico-chemical tests conducted include pH titratable acidity (TA; as citric acid) total soluble solids (TSS) total sugar and alcohol content. Total phenolic content (TPC) was measured by Folin-Ciocalteau Assay and antioxidant activity (free-radical scavenging activity) was evaluated by DPPH assay. Four formulations were created from the mixture of the three wine flavours. Based on overall acceptability best wine blend formulation for carbonation consisted of 50 mango wine 25 pineapple wine and 25 passion fruit wine. This formulation exhibited the highest TSS (6.3Brix) total sugar content (4.5 mg/mL) total phenolic content (256 mg/L GAE) and antioxidant activity (44.47 inhibition). This blend was perceived as the sweetest least bitter and least sour as compared to the other treatments evaluated. This blend was subjected to carbonation at -4C.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(01)%202019/(24).p...

Abstract

With the aim of developing artificially-carbonated fruit wine blends three locally available fruits (mango pineapple and passion fruit) were fermented blended and carbonated and were evaluated for their physico-chemical antioxidant and sensory properties. Physico-chemical tests conducted include pH titratable acidity (TA; as citric acid) total soluble solids (TSS) total sugar and alcohol content. Total phenolic content (TPC) was measured by Folin-Ciocalteau Assay and antioxidant activity (free-radical scavenging activity) was evaluated by DPPH assay. Four formulations were created from the mixture of the three wine flavours. Based on overall acceptability best wine blend formulation for carbonation consisted of 50 mango wine 25 pineapple wine and 25 passion fruit wine. This formulation exhibited the highest TSS (6.3Brix) total sugar content (4.5 mg/mL) total phenolic content (256 mg/L GAE) and antioxidant activity (44.47 inhibition). This blend was perceived as the sweetest least bitter and least sour as compared to the other treatments evaluated. This blend was subjected to carbonation at -4C.

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Item Type:	Article
AGROVOC Term:	Fruits
AGROVOC Term:	Wines
AGROVOC Term:	Mangoes
AGROVOC Term:	Pineapples
AGROVOC Term:	Passion fruits
AGROVOC Term:	Fermentation
AGROVOC Term:	Carbonation
AGROVOC Term:	Blending
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Antioxidants
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:53
URI:	http://webagris.upm.edu.my/id/eprint/7780

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