Effect of Thai Melon Flesh-to-Water Ratio on Physicochemical Properties, Antioxidant Activity, and Sensory Acceptability of Thai melon wine
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Abstract
This research aimed to investigate the effects of the Thai melon (Cucumis melo) pulp-to-water ratio in the Thai melon wine fermentation process on the physicochemical properties, antioxidant activity, and sensory acceptance of the final product. Three formulations with different Thai melon pulp-to-water ratios (w/v) were utilized: 1:1 (T1), 1:3 (T2), and 1:5 (T3). The fermentation was carried out using Saccharomyces cerevisiae Lalvin EC-118, with initial conditions adjusted to a total soluble solid (TSS) content of 22 °Brix and a pH ranging from 3.8 to 4.2. The fermentation period was 15 days. The results indicated a decreasing trend in total soluble solids. At the end of the 15-day fermentation process, the TSS values for the three formulations were 8.30±1.65, 7.10±0.10, and 5.53±0.59 °Brix, respectively. Conversely, the alcohol content exhibited an increasing trend, reaching 10.80±2.30, 11.77±0.12, and 10.57±0.38% by volume, respectively, with no statistically significant differences at the 95% confidence level. Furthermore, on day 15, the pH values were 3.68±0.02, 3.22±0.07, and 2.92±0.08, while the total acidity (TA) values were 0.32±0.03, 0.29±0.03, and 0.28±0.02, respectively (p>0.05). Regarding antioxidant properties, two parameters were evaluated: total phenolic content and DPPH radical scavenging activity. Both parameters demonstrated an increasing trend over the fermentation period. On day 15, the total phenolic contents were 90.05±2.88, 72.97±7.18, and 75.63±9.84 mg gallic acid/mL. The antioxidant capacities were measured at 0.83±0.12, 0.93±0.06, and 0.93±0.07 mg Trolox/mL (p>0.05), which corresponded to inhibition percentages of 56.85±9.50, 41.84±7.78, and 33.71±9.10%, respectively. Finally, a sensory evaluation conducted by 30 panelists revealed that the scores for color, odor, taste, and overall liking for all three formulations were at a moderate level (p>0.05).
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