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EFFECT OF PRESERVATION WITH SACCOGLOTTIS GABONENSIS ON THE BIOCHEMISTRY AND SENSORY ATTRIBUTES OF FERMENTING PALM WINE
Author(s) -
OJIMELUKWE PHILIPPA C.
Publication year - 2001
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2001.tb00749.x
Subject(s) - wine , palm , food science , fermentation , chemistry , sugar , sucrose , alcohol content , physics , quantum mechanics
Fresh palm‐wine, from Raphia hookeri was treated with different amounts of Saccoglottis gabonensis. The alcohol content, refractive index, assimilation of sugars and assimilation of nitrates were mcnitored (for 4 days) in treated samples and untreated controls (containing no S. gabonensisj. Fermentation rates were monitored by determining CO 2 production as well as pH and tit ratable acidity changes within the same period. Sensory attributes of fresh and treated palm wine were compared. Sensory evaluation studies were carried out on (1) The fresh palm wine, (2) Palm‐wine stored for 4 days at ambient temperature (27C‐29C) and (3) Palm‐wine stored for 30 days at ambient temperature. Treatment with S. gabonensis led to increased alcohol content and CO 2 production with lower sugar content (sucrose, glucose and maltose) and pH, than in control samples. There were no significant variations in the refractive indices of treated and untreated samples. CO 2 production decreased with each successive fermentation day in both treated and untreated samples. Panelists preferred the sensory properties of fresh palm‐wine to that of palm‐wine treated with S. gabonensis. However, by the second day the sensory characteristics of treated palm‐wine was preferred. Until the 4th day, the color and taste of treated palm‐wine ‐was acceptable while the untreated samples became unacceptable. By the 30th day both treated and untreated palm‐wine samples became unacceptable.