Philippine E-Journals

Physicochemical and sensory properties of carbonated fruit wines and their blends

Kennedy N. Bongon | Florinia E. Merca | Ernesto V. Carpio | Reynaldo C. Mabesa | Erlinda I. Dizon

 

Abstract:

Carbonation of wines using local fruits is rarely studied in the Philippines. In this study, a twin-gauge batch-type carbonator was set-up to determine the physicochemical and sensory properties of carbonated pineapple, passion fruit wines, and their blends. The analysis revealed that carbonating at 0oC and 2.8kg/cm2 achieves better carbonation. Among major wine components, protein often coming from autolyzed yeast strains, significantly increase the level of carbonation but does not alter the foaming characteristics of carbonated wine. Physicochemical characteristics showed that upon carbonation pH, total soluble solids, and total sugars decreased while titratable acidity increased. Alcohol remained stable upon carbonation. Moreover, among the noncarbonated and carbonated wines, increasing levels of pineapple to passion fruit ratio shows an increase in pH and a decrease in titratable acidity. Sensory evaluation showed that pure pineapple and 3:1 pineapple and passion fruit ratio are most preferred by the panelists.