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

Norraset, S.; Tiwawan, S.; Tatdao, P.

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

2014

Norraset, S. | Tiwawan, S. | Tatdao, P.

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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