Physicochemical properties of carbonated pineapple [Ananas comosus (L.) Merr] and passion fruit (Passiflora edulis Sims) wines and their blends
2011
Bongon, K.N.
A simple laboratory batch type carbonator was set-up to determine the variabilities of the properties of carbonated pineapple and passion fruit wines and their blends. The effects of major components of wine such as proteins, alcohol and sugar in carbonation kinetics were determined. Moreover, foaming characteristics as affected by yeast strains were evaluated and physiochemical characteristics of carbonated wines and blends were monitored upon carbonation. Analysis revealed that carbonating at lower temperature (0 deg C) at 2.8kg/cm sup 2 (40psi) would achieve better carbonation. Moreover, proteins tend to be the most important among the three major components of wine studied that affects the carbonation level. In terms of foaming characteristics, no significant differences among yeasts strains used in the study were observed. In general, physiochemical characteristics showed that upon carbonation, pH, total soluble solids and total sugars decreased whereas titratable acidity increased. Alcohol, on the other hand, is stable upon carbonation. Moreover, among the non-carbonated and carbonated wines, increasing level of pineapple to passion fruit ratio show increase in pH and decrease in TTA whereas total sugars, total soluble solids and alcohol are insignificantly different. Sensory evaluation revealed that among the treatments, 100% pineapple and 3 parts pineapple and 1 part passion fruit are most preferred by the panelists in terms of overall acceptability. Thus, carbonation of local wines has high potential for commercialization and income generation that would benefit the wine industry in our country.
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