Abstract
During the ageing of wine, many reactions occur generating enormous modifications. After pasteurization (65°C/5minutes) of the mixed cashew apple and papaya wine, physicochemical, microbiological and sensory analyses were performed during the two (2) months of aging. The results showed no significant variation between the young wine and the one aged for two (2) months for pH, titratable acidity, alcoholic percentage and density. However, for ESR, vitamin C, total anthocyanins and aroma a significant difference (p ≤ 0.05) was observed. This difference was observed during the first 45 days and then stabilized until the sixtieth day. Values ranged from 6.3°B to 5.5°B; from 84.65 ± 0.6 to 77.9 ± 0.2 mg/100mL; from 165.5 ± 0.8 to 50.25 ± 0.3 mg/100mL for RDE, vitamin C and total anthocyanins respectively. For aroma, there was more development between the young wine and the one aged for two months. Concerning the sanitary quality, there is a progressive decrease of the different germs during the aging period. Except for yeasts, which are undetectable, the load of aerobic mesophilic germs and lactic acid bacteria varies respectively from 3.5 × 105 to 1.4 × 105 CFU/mL and from 1.5 × 105 to 1 × 105 CFU/mL.
Highlights
In recent decades, winemakers have been focused on enriching wines, through the search for better quality of the raw material, its extraction, and its aging [1]
The mixed cashew apple and papaya wines produced with palm wine sediment treated by pasteurization (65 ̊C/5minutes) were analyzed from a physicochemical, microbiological and sensory point of view following a two (2) month aging phase
The palm wine sediment used as ferment in this study contains a large population of fermentative microorganisms dominated by yeast
Summary
Winemakers have been focused on enriching wines, through the search for better quality of the raw material, its extraction, and its aging [1]. According to [1], the objectives of clarity and stability (including coloring matters and microbiology), are rarely achieved naturally even if the extension of the maturation time can improve some elements, it does not solve all the problems (turbidity, filterability, microbiology). The wines must be stabilized to guarantee their quality. A wine is a complex mixture of organic and inorganic compounds [2], including esters, high alcohols, fixed acidity (malic, tartaric and citric acids), sugars, aldehydes, tannins. According to [3], thanks to this alcohol and acid content, pasteurization is sufficient to guarantee the stability of wines
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