Wine is a fermented alcoholic beverage from grapefruit. Black plum (Syzygium cumini L.) on the other hand, is a tropical fruit abundant in the Philippines underutilized but offers a high content of soluble solids possible for fermentation to wine. The Philippines contributes to large importations of wines because the Philippines grow only a few varieties of grape and does not substantiate the production of wine. Given the country’s abundance of the fruit Syzygium cumini, it could be locally fermented to substitute the expensive imported wines. The current study evaluated the influence of yeast and sugarcane extract on the organoleptic and physicochemical properties of 5 wines formulated. Ten expert tasters evaluated its organoleptic characteristics while physicochemical analysis was done analytically. Completely Randomized Design was employed in the study statistically analyzed by One-way Analysis of Variance. The result of the study showed a significant difference in astringency, clarity, color, and general acceptability at a 5% level of significance. The five treated wines showed increasing values from 60 Brix to 110 Brix concerning total soluble solids (TSS). The highest pH content of 3.80 was observed from the highest concentration (T5), and alcohol content ranged from 6.62 % to 12.18 % with respect to T1 to T5. Therefore, it is concluded that wine fermented from different formulations affects the organoleptic and physicochemical properties of the wine; hence, it is recommended for commercialization and technology transfer.
ISSN 2244-1581 (Online)
ISSN 2244-1573 (Print)
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