[5-1130-P] Food Quality (5th)

[5-1130-P-15] Effect of Blending at Different Stages of Winemaking on the Quality of Mixed Fruit Wine

*Claire Solis Zubia¹, Erlinda Ignacio Dizon¹ (1. University of the Philippines Los Banos(Philippines))

Keywords:blended fruit wine, carbonation, antioxidant, sensory

From a prior study on determination of best formulation for a multi-flavored fruit wine product, another study was conducted to determine the effect of blending at different stages of winemaking on the quality of mixed fruit wine. Using the optimized formulation of 50% mango, 25% pineapple and 25% passion fruit as components of the blend, three treatments were used: (1) blending of individually prepared mango, pineapple and passion fruit musts before fermentation, (2) blending of individually fermented mango, pineapple and passion fruit wines before aging, and (3) blending of individually aged mango, pineapple and passion fruit wines before bottling. Resulting products were evaluated and compared in terms of their physico-chemical and sensory properties. It was found out that blending of individually prepared mango, pineapple and passion fruit musts prior to fermentation, produced wine with the greatest alcohol content (13.37%) and total phenolic content (378 mg/mL GAE). It also achieved lowest acidity and highest pH level. By employing DPPH radical scavenging assay, the said sample was also observed to exhibit the highest antioxidant activity with 69% inhibition compared to samples from the two other treatments. The obtained wine products were carbonated and bottled and then subjected to sensory evaluation by quality scoring. Sample produced from blending of individually prepared musts scored highest in terms of bitterness, clarity and overall acceptability. It was also perceived to be the least sour and to have the most intense yellow color.