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Physicochemical and sensory quality of wines from red sorrel/roselle ( Hibiscus sabdariffa L.) calyces: effects of pretreatments of pectolase and temperature/time
Author(s) -
Mounigan Pascale,
Badrie Neela
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01270.x
Subject(s) - hibiscus sabdariffa , chemistry , food science , flavour , fermentation , citric acid , taste
Summary The effects of pretreating red sorrel ( Hibiscus sabdariffa L.) calyces on the physicochemical and sensory quality of wines were investigated. Sorrel calyces were processed at 60 °C for 3.5 h or 90 °C for 30 min at 0%, 0.5% and 1.0% w/w pectolase addition in fermentation of wines. Significant changes ( P < 0.01) in all physicochemical parameters of sorrel wines were found during fermentation, but not ( P > 0.05) because of temperature/time effects. Colour ( P < 0.01) became redder with pectolase and on storage at 23 °C for 2 months. Significant differences ( P < 0.01) were noted in sensory quality for taste and flavour, balance, duration and overall quality. Higher ( P < 0.01) overall sensory quality scores were obtained for wines by pretreatment at 90 °C for 30 min (10.44–11.06/20) when compared with wines at 60 °C for 3.5 h (6.88–9.06/20). Colour of wines from 90 °C/30 min was most saturated and red than all wines and had pH 2.57 ± 0.01, 0.43 ± 0.07% citric acid, 10.53 ± 0.53 °Bx and 15.29 ± 0.71% alcohol.