VOLUME 6 NUMBER 2 (July to December 2013)


Philipp. Sci. Lett. 2013 6 (2) 249-256
available online: December 13, 2013

*Corresponding author
Email Address: mdbaldemita@yahoo.com
Submitted: March 25, 2013
Revised: September 18, 2013
Accepted:September 19, 2013


Physicochemical properties ofbignay [Antidesma bunius (L.)Spreng.] wine at different stages ofprocessing

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 1st and 2nd week); and raw wine and agedwine (1st, 2nd, and 6th 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.

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