Proximate, Chemical Compositions and Sensory Properties of Wine Produced from Beetroot (Beta vulgaris)

Proximate, Chemical Compositions and Sensory Properties of Wine Produced from Beetroot (Beta vulgaris)

Ezenwa Mo1*, Eze Ji1 and Okolo Ca2

1Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria

2Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Nigeria

Keywords: Beetroot, Fermentation, Aerobic, Anaerobic, Wine

https://doi.org/10.37273/chesci.cs102050121 • PDF

Abstract

Table wine was produced from juice which had been extracted from washed and peeled beetroot. Fermentation of the juice lasted for 21 days at room temperature and aging for 21 days at below 10oC. The wine sample produced under anaerobic and aerobic fermentation was coded BN and BA respectively. A commercial table wine (WBO) was used as reference sample. There were gradual changes in the physicochemical properties of the must as fermentation (aerobic and anaerobic) and ageing lasted. There was reduction in the pH from 4.7 to 3.9, Specific gravity from 1.092 to 1.021, oBrix from 21.84 to 6.22 and increase were recorded for alcohol from 0 to 8.4 %v/v and titratable acidity from 0.15 to 0.34%. The Proximate composition and the physicochemical analysis of the anaerobic and aerobic fermented wine samples were Moisture (86.53- 88.25%), Crude protein (0.28%), Ash content (0.50 –0.81%), Crude fat (0.10%), Carbohydrate (3.25- 4.20%) and total solids (4.55- 4.71%), total titratable acidity (0.31-0.34%), specific gravity (1.030-1.021), pH (3.9), Alcohol (7.2-8.4 %v/v) respectively.

The vitamin and mineral contents of the anaerobic and aerobic fermented wine samples were Pro-vitamin A (24.16-25.83mg/100mL), Vitamin B1, (0.523-0.433mg/100mL), Vitamin C (1.697-1.873mg/100mL), Vitamin E (0.315-0.374mg/100mL) and iron content (0.750-0.773mg/100mL), potassium (28.360-29.056 mg/100mL), Magnesium (0.780-0.803 mg/100mL). The commercial sample was the most preferred with highest score (7.70) in general acceptability. The anaerobic fermented wine sample was more preferred with higher score (7.13) in general acceptability. The formulated wines compared favourably with the control (commercial wine) in taste, tartness, mouthfeel and general acceptability.

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