Tangerine wine fermentation and acceptability of formulated wine

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Varapha Kongpensook
Vijuckana Navarattara
Chayapa Yiengveerachon


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 30°C 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 (7.13±1.33). 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).

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