VOLUME 6 NUMBER 2 (July to December 2013)

by Ma. Desiree Belina-Aldemita¹*, Veronica C. Sabularse¹, Erlinda I.Dizon², Wilma A. Hurtada³ and Mary Ann O. Torio¹

¹Institute of Chemistry, College of Arts and Sciences,
²Institute of Food Science and Technology, College of Agriculture,
³Institute of Human Nutrition and Food, College of Human Ecology,
 University of the Philippines Los Baños, College, Laguna

Bignay [Antidesma bunius (L.) Spreng.] fruits wereused in the preparation of wine. Must and winesamples were obtained at the following stages ofprocessing: must upon dilution with water, afteradjustment of sugar content, before addition ofwine yeast, before aerobic fermentation, during aerobicfermentation (after 1 and 3 days), and during anaerobicfermentation (end of 1^st and 2^nd week); and raw wine and agedwine (1^st, 2^nd, and 6^th month). These were analyzed for thefollowing physicochemical properties: pH, total titratable acidity,total soluble solids, total sugars, total reducing sugars, alcoholcontent and amino-nitrogen. The values obtained ranged from2.92±0.01 - 3.64±0.03, 0.67±0.03 - 1.10±0.05%, 1.4±0.0 - 21.0±0.0 ^oBrix, 6.89±0.12 - 151.48±0.39 mg glc mL^-1, 5.73±0.06 - 96.75±0.82 mg glc mL^-1, 0±0 - 12±0% and 12.74±0.00 - 63.70±12.74 mg N L^-1, respectively. Results indicated that thechanges in the physicochemical properties of the must/winesamples at different stages of bignay wine processing arecorrelated with each other. A good knowledge of the changes ofthe physicochemical properties of local wines during processingwould contribute to the development of good quality wines,which would be beneficial to local wine manufacturers.