PHYSICO-CHEMICAL AND SENSORY QUALITIES OF MAKOPA (Syzygium samarangense) WINE
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Keywords

alcohol content
fermentation
aging
winemaking
fruit wine

How to Cite

Piedad, F. T. (2020). PHYSICO-CHEMICAL AND SENSORY QUALITIES OF MAKOPA (Syzygium samarangense) WINE. Innovative Technology and Management Journal, 2(1). Retrieved from https://journal.evsu.edu.ph/index.php/itmj/article/view/82

Abstract

This study determined the physico-chemical and sensory qualities of wine from makopa (Syzygium samarangense) in terms of pH, total soluble solids (TSS), titratable acidity (TA), specific gravity, alcohol content, clarity, aroma, flavor, taste, and overall acceptability.  Evergreen makopa fruits were collected from Eastern Samar and were prepared following standard procedures and underwent anaerobic fermentation for 45 days and aging for four months.  A digital pH meter was used to determine pH, titration for TA, refractometer for TSS, hydrometer for specific gravity, and dichromate oxidation and redox titration for alcohol content. Thirty tasters composed of 23 students, four teachers, and three security guards served as sensory evaluators.  Results showed that makopa wine had the following mean values: pH, 4.40; TA, 3.11 g/L; TSS, 14.47 °Brix; specific gravity, 1.05; and alcohol content, 8.61%.  For the sensory qualities, the mean scores are 3.70 for clarity, described as slightly clear; aroma, 3.93, described as distinct makopa odor; flavor, 4.03, described as distinct makopa flavor; taste, 4.30, having a very desirable. The overall acceptability is 8.60, interpreted as extremely acceptable.  Makopa fruit of evergreen variety is suitable for the production of fruit wine considered as off-dry wine due to its lower alcohol.  It is recommended that other varieties be tested in winemaking, lengthen the aging period, and other local fruits, especially the exotic ones, can also be studied.

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