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Browsing Journal Article by Subject "Acidity"

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    Physico-chemical properties of beetroot (Beta vulgaris l.) wine produced at varying fermentation days
    (2020) Otegbayo BO; Akwa IM; Tanimola AR
    Beetroot is a crop with lots of nutritional and health benefits. The study investigated the effect of different fermentation days on the physicochemical and sensory qualities of wine made from beetroot. Beetroot wine was made by fermenting beetroot Must for 7, 14 and 21 days; and the physicochemical and sensory properties of the wines were analysed by standard methods. Results showed that the acidity increased as the number of fermentation days increased. The pH decreased from 5.51 in the Must to 3.37, 3.23 and 3.20 in the fermented wines for 7, 14 and 21 days respectively. In the fermented product, alcohol per volume of 12.2%, 13.5% and 13.6% were reported for the 7, 14 and 21 days of fermentation. The results showed organic acids (0.40 to 0.71%), alcohol by volume (12.20 to 13.6%) as well as phenolic content (2587.48 to 4286.17 mg/L GAE) increased as the fermentation progressed, while the reducing sugar, total sugar and vitamin C content reduced significantly as the fermentation days was increased. The potassium and iron content of the wines ranged from 568.73 – 677.38 mg/l and 14.25 – 16.85 mg/l respectively. The colour parameters showed that the L* value (29.16 to 39.04), which signifies lightness, increased as fermentation progressed, as well as the b* axis (10.88 to 18.86), which is the yellow-blue coordinate. There were significant differences (p ≤ 0.05) in the taste, flavour and overall acceptability of beetroot wines fermented for 7 days, 14 days and 21 days. Moreover, beetroot wine fermented for 14 days was more preferred in terms of taste, aroma, flavour and overall acceptability than those of 7 and 21 days.