Evaluation of the equality and composition of Bignay (Antidesma bunius (L.) Spreng) wine at different stages of production
2006
Ocampo, G.S., Philippines Univ. Los Baños, College, Laguna (Philippines)
Bignay (Antidesma bunius (L.) Spreng.) sourced from three different towns of Laguna - Los Baños, Sta.Cruz and Pagsanjan [Philippines] were used in the study. The optimum dilution ratio, pulp/skin contact time and yeast strain were determined in processing bignay wine. The physico-chemical properties of bignay wine namely: pH, total titratable acidity (TTA), total soluble solids (TSS), alcohol content, amino nitrogen, total sugars and reducing sugars were monitored at different stages of production. The anthocyanin content, total phenols and lipid peroxidation were likewise analyzed and compared with three commercial red wines. The final product in each optimization study was subjected to sensory evaluation to determine consumer acceptability of the product. Results of physico-chemical and sensory evaluation showed that regardless of bignay source, the optimum condition for bignay wine production is 1:3 (w/v) fruit:water ratio fermented with skin/pulp contact time of 3 days using Saccharomyces cerevisiae var. ellipsoideus. Comparative study on the anthocyanin content showed higher values of bignay wine than the 3 commercial red wines tested. Phenols are present in bignay wine with highest value equivalent to half of the total phenol of 2 out of 3 commercially available red grape wines, contrary to bignay wine, commercially available red wine used in the study did not exhibit any antioxidant activity.
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