Abstract
Blending different fruits as well as adding medicinal herbs improves important physicochemical and sensorial properties of fruit wine. The present study aimed at investigating prominent physicochemical and sensory properties of wine produced from cactus pear andLantana camarafruit juice blend. Both fruit juices were characterized based on pH, sugar, titratable acidity, total phenol, and organic acid contents. The fermentation process was made at previously optimized fermentation temperature of 24.8°C, pH of 3.4, inoculum concentration (Saccharomyces cerevisiae) of 10.16% (v/v), andLantana camarafruit juice concentration of 10.66% (v/v). The final wine was characterized as having pH of 3.47 ± 0.04, 4.6 ± 0.02 g/L sugar equivalent to dextrose, 0.33 ± 0.006% titratable acidity (w/v citric acid), total phenol of 696.1 ± 22.1 mg/L equivalent to gallic acid, and 4.35 ± 0.4 mg/mL organic acid equivalent to citric acid composition. Predominant color intensity, ethanol, methanol, total sulfite, and sensory value of the final wine were measured as 48.07 ± 2.66% of yellowish color, 8.6 ± 0.68% (v/v), 124.4 ± 9.5 mg/L, 129.94 ± 4.04 mg/L, and 8.65 ± 0.92, respectively. The blendedLantana camarafruit enhanced total phenol, color, and sensory value of the final wine. Titratable acidity and methanol and sulfite contents of the final wine are in an acceptable limit compared to standards for commercial wines. Utilizing cactus pear fruit by incorporatingLantana camarafruit for health-enhancing functional food development such as fruit wines could solve the current postharvest loss of both fruits and be a means of alternative beverage.
Highlights
Fruits are nature’s marvelous gift to the human kind as they possess life-prolonging and protecting components
Phenolic compounds such as avonoids, betalains, organic acids, and non avonoids, which have e cient antioxidant, anticancer, and antimicrobial activities, are present in fruit wines [10,11,12,13,14,15]
Preliminary physicochemical properties of the current wine fermentation substrate as well as the additive (Lantana camara) fruit juices were characterized based on pH, total soluble solids (°Brix), sugar content, total phenol, and organic acids for further adjustment
Summary
Fruits are nature’s marvelous gift to the human kind as they possess life-prolonging and protecting components. Many studies on health-enhancing functional fruit wine developments have revealed the possibilities of blending medicinal plants with fruit juice, mixing di erent fruits, co-fermenting grape must and kiwifruit juice, adding ball-milled achenes to strawberry fruit substrates, and adding ginger extract to watermelon fruit juice for value-added wine production [4,5,6,7,8,9] Phenolic compounds such as avonoids (anthocyanins, avanols, avonols, etc.), betalains (betaxanthins and betacyanins), organic acids, and non avonoids (derived from cinnamic and benzoic acids), which have e cient antioxidant, anticancer, and antimicrobial activities, are present in fruit wines [10,11,12,13,14,15].
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