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Tangerine wine fermentation and acceptability of formulated wine |
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| รหัสดีโอไอ | |
| Creator | Varapha Kongpensook |
| Title | Tangerine wine fermentation and acceptability of formulated wine |
| Contributor | Vijuckana Navarattara, Chayapa Yiengveerachon |
| Publisher | Mahasarakham University |
| Publication Year | 2565 |
| Journal Title | Science Technology and Engineering Journal (STEJ) |
| Journal Vol. | 8 |
| Journal No. | 1 |
| Page no. | P. 39-49 |
| Keyword | Fruit wine;formulation;Sai Nam Phueng;tangerine juice |
| URL Website | https://stej.msu.ac.th/ |
| Website title | Science Technology and Engineering Journal (STEJ) |
| ISSN | ISSN (Printed): 2697-6110, ISSN (Online) : 2697-6072. |
| Abstract | This research studied on fermentation of wine from Sai Nam Phueng tangerine (Citrus x aurantium L.) juice and evaluated the acceptability of tangerine wine formulations. The experiment with100% juice chaptalized (25% reducing sugar) fermented under 30ฐC by single and mixed cultures (Saccharomyces cerevisiae and Saccharomyces bayanus). The fermentation profiles of were investigated until alcohol reached 12%. Based on fermentation profile, single S. bayanus performed the fastest fermentation rate. Next, wine fermentation using S. bayanus was studied by varying reducing sugar of the must (16-25% reducing sugar). Results showed basic wine made from 22% reducing sugar must (contained 1.93% sugar, 11% alcohol, and 0.38% titratable acidity) was selected for further formulation. The basic wine was formulated by adjusting sugar content (2%, 4%, and 6%) and acidity (0.5%, 0.7%, and 0.9%). The acceptability of the 9 tangerine wine formulations was evaluated by fruit wine consumers (54 females and 54 males). Different acceptability of formulated wines was found between female and male assessors. In female assessors, 5 out of 9 wine formulars were significantly accepted (p?0.05) with the liking score higher than 6 (form 9-point hedonic scale), as both sugar content and acidity were driving factors affecting the liking of flavor and overall liking. The most accepted formula was the wine contained 6%sugar and 0.5%acidity (7.13ฑ1.33). Although the acidity was the key factor that played role the liking scores in male assessors, all formulated tangerine wines were significantly (p?0.05) unaccepted (the liking score lower than 6). |
