Varietal influence on the physico-chemical and some polyphenol contents of duhat [Syzygium cumini (L.) skeels] wine

Date

12-2014

Degree

Bachelor of Science in Agricultural Biotechnology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Erlinda I. Dizon

Restrictions

Restricted: Not available to the general public and to those bound by the confidentiality agreement. Access is available only after consultation with author/thesis adviser.

Abstract

The effect of varying fruit must variety (giant and seedless) on physicochemical, functional and sensory properties of fruit wine were investigated. Two formulations of wine were made in succession to determine the best dilution (formulation 1) and the best yeast strain to use in the fruit must (formulation 2). In the first formulation, dilutions used were 1:2, 1:3 and 1:4 using Saccharomyces ellipsoidues and undergone sensory analysis. Analysis of variance and least significant difference on the pair wise comparison of aroma, smoothness, sweetness, astringency, color and general acceptability showed that the optimal dilution was 1:3 for both seedless and duhat variety. For the second formulation, Saccharomyces bayanus, Saccharomyces ellipsoideus and Saccharomyces carlsbergensis were used as inoculant at 1:3 dilution. DMRT showed that Saccharomyces bayanus in 1:3 seedless wine was the best formulation. Physico-chemical characteristics were observed such as pH, total titratable acidity, total soluble solids and alcohol content during weekly anaerobic fermentation and after 1 month of aging. Varietal influence showed no significant effect on physico-chemical properties but was synergistic to dilution level and yeast strain. Polyphenol and residual sulphite content of the best wine formulation were observed. Polyphenol content of 645.625 ± 43.23635158 mg/L and residual sulphite of 64 ppm of the best wine were both at an acceptable level.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 A127 /L33

Notes

Major: Food Biotechnology

Document Type

Thesis

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