The study of chemical properties and sensory test of Roselle wine and Roselle mix with Mulberry wine
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Abstract
This research investigated the chemical properties and sensory test of roselle wine and roselle mix with mulberry wine using S. cerevisiae TISTR 5918 at 1.5x108 cells/ml. Fermentation process was for a period of 25 days at room temperature. The samples were monitored for the fermentation process on the day of 0, 1, 2, 3, 5, 7, 9, 11, 13, 15, 20 และ 25 of the fermentation. During wine fermentation process, pH, total soluble solid, alcohol content and reducing sugar were examined. The result showed that pH of roselle wine and roselle mix with mulberry wine were ranging from 2.80-3.20 and 3.40-3.60, respectively. It was detected for all samples that the amount of total soluble solid content decreased continually and alcohols content were increased. At the end of the fermentation process, the content of alcohol was 5.00 and 7.70 %(v/v) from roselle wine and roselle mix with mulberry, respectively. The results of reducing sugar at wine fermentation day 25th in all samples were 175.23±1.14 mg/l in roselle wine and 190.22±1.55 mg/l in roselle mix with mulberry. Roselle wine production revealed the scores of sensory test higher than roselle mix with mulberry wine production. Average scores of sensory evaluation including clarity, color, odor, taste and overall acceptance were 1.80±0.46, 1.55±0.68, 2.40±1.10, 8.55±3.95 and 14.30±5.16, respectively. The sensory evaluation of overall acceptance from wine samples were different at the 95% statistically significant confidence level (p<0.05).
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