Effects of environmental, harvesting and storage factors of Raw materials on Krachai-Dam (Kaempferia parviflora) honey wines qualities: sensory evaluation

Abstract

The present study was conducted to evaluate the most suitable process for Krachai-Dam (Kaempferia parviflora Wall ex Baker) honey wine by sensory evaluation. The factors influenced on raw materials used forKrachai-Dam honey wine processing: plantation areas, planting months, harvesting months, number of crop cycle,storage methods and storage periods of rhizomes were studied during January to March 2007 at Department of FoodScience and Technology, Chiang Mai University, Chiang Mai. The results showed that Krachai-Dam honey winesprocesses could be classified in 6 main groups using an UPGMA for grouping these samples by their similaritiesof 9 quality parameters (typical, chemical and pharmaceutical qualities of wines). Krachai-Dam honey wines were evaluated various times (within and between groups) using a randomized complete block design (RCB),a panelist was a block (replication), more than 15 panelists (blocks)/ treatment. It could be found that the treatmentcombination number 2-28 was the most optimal process (wine produced from Krachai-Dam rhizomes with rawmaterials ‘Phurua-10 (Rom-Klao)’ cultivar (dark-purple internal color) grown at Maechonluang area (1,350 m asl)in May, harvested in February, a 1-year crop growing, with a storage period of 0 month after being harvestedand keeping rhizomes by layout on the ground, at room temperature). Therefore, this research could be used asa guideline to standardize the raw materials for producing Krachai-Dam honey wines.