Low alcohol fruit wine
1986
Pradit Karuwanna (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Low alcohol fruit wines were made using pineapple wine of 11.90 % alcohol by volume as the base wine for mixing. Six different formula of the low alcohol wines were made by diluting with pineapple juice, tangerine juice, lemon juice and citric acid. The diluted wines were kept in a refrigerator for 1 month then the chemical compositions were analysed. Sensory evaluation was carried out by using imported Germany low alcohol wine, CRISS, as the control wine. It was found that the tasters preferred wines formula 2.1, 2.2 and 2.3 to the control wine in both the flavor and the taste. There was no significant difference in flavor, but taste, among the formulated wines from statistical analysis.
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