Red wine was produced from must formulated by mixing
10% (w/v) roselle calyces (Hibiscus sabdriffa var.
sabdariffa) Hot water extract with pawpaw juice at the rate
of 3:1. The must was formulated using a pure strain of
Sacchromyces cerevisiae isolated from palm wine,
propagated and pitched at a rate of 8% (v/v). The must
had a pH of 3.76 and a specific gravity of 22% (w/w) and
wasfermented at 15±2
oC for 14 daysfollowed by racking,
fining and ageing 5±2
oC for 30days. The wine had 10.5%
(v/v) alcohol, residual specific gravity of 5.10% byweight,
0.71% tartaric acid and a pHof 3.5. Thewine had a brilliant
red colour and blackcurrant like flavour. Sensory
evaluation results showed that the wine was significantly
(p< 0.05) comparable to some bottled imported red wines.
This was corroborated by 68% of assessed consumers
who indicated their willingness to buy the wine if it was
offered for sale.
Key Words Red wine, pawpaw, palm wine yeast, must,
roselle calyces extract.
Red wine was produced from must formulated by mixing
10% (w/v) roselle calyces (Hibiscus sabdriffa var.
sabdariffa) Hot water extract with pawpaw juice at the rate
of 3:1. The must was formulated using a pure strain of
Sacchromyces cerevisiae isolated from palm wine,
propagated and pitched at a rate of 8% (v/v). The must
had a pH of 3.76 and a specific gravity of 22% (w/w) and
wasfermented at 15±2
oC for 14 daysfollowed by racking,
fining and ageing 5±2
oC for 30days. The wine had 10.5%
(v/v) alcohol, residual specific gravity of 5.10% byweight,
0.71% tartaric acid and a pHof 3.5. Thewine had a brilliant
red colour and blackcurrant like flavour. Sensory
evaluation results showed that the wine was significantly
(p< 0.05) comparable to some bottled imported red wines.
This was corroborated by 68% of assessed consumers
who indicated their willingness to buy the wine if it was
offered for sale.
Key Words Red wine, pawpaw, palm wine yeast, must,
roselle calyces extract.
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