Year: 2012 | Month: December | volume 2 | Issue 2
Preparation and evaluation of wine from tendu (Diospyros melanoxylon L) fruits with antioxidants
Abstract: <div>Wine was prepared from tendu (<i>Diospyros melanoxylon</i> L.) fruits and evaluated. Must from tendu fruits was made by raising total soluble solids (TSS) to 20° B, 0.1% (NH<sub>4</sub>) SO<sub>4</sub> as nitrogen source and fermenting it using 2% Saccharomyces cerevisiae var. ellipsoideus into wine. The wine had the</div><div>following proximate compositions: TSS, 2°B; total sugar of 3.78g/100ml; titratable acidity, 1.32g tartaric acid/ 100ml; pH, 3.12; total phenolics, 0.95g/100ml; β-carotene, 8µg/100ml; ascorbic acid, 1.52mg/100ml; lactic acid, 0.39mg/100ml, methanol, 3.5% (v/v) and ethanol,6.8% (v/v). The tendu wine had a 2,2-diphenyl-1-picrylhydrazyl (DPPH )scavenging activity of 52% at a dose of 250µg/ ml. Principal Component Analysis(PCA) reduced the 10 original analytical and proximate variables (TSS, total sugar, TA, pH, phenol, β-carotene, ascorbic acid, lactic acid, ethanol and DPPH scavenging activity)</div><div>into three independent components that accounted for 83.42% of the total variations. Sensory evaluation was carried out by 16 trained panelists on various attributes such as taste, aroma, flavour, colour/ appearance and after-taste. The analysis showed that the taste of tendu wine was liked strongly by</div><div>the panelists and there was no significant difference between the two replicate sets (p<0.05) in most sensory parameters.</div>
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