Physicochemical Properties and Sensory Qualities of Wine Produced from Galigiuan (Paratrophis glabra) Fruit

Abstract

The study used a rather underutilized “galigiuan” [Paratrophis glabra (Merr.) Steenis] fruits inthe production of wine beverages using a research development process and descriptive method.It aims to determine the physicochemical properties using Bruker Alpha FT-IR SpectrometerWine Analyzer and evaluate the sensory qualities of the wine product in terms of appearance,aroma, taste, texture/finish, and general acceptability using consumer rating test through a 4- and7-point hedonic scale. Physicochemical analysis showed that galigiuan wine is within standards forfruit wine as to acetic acid (0.41 g/L), alcohol (10.24%), citric acid (3.09 g/L), density (1), fructose(5.44 g/L), glycerol (10.08 g/L), lactic acid (0.31 g/L), pH (3.67), saccharose (1.60 g/L), and totalsugar (7.30 g/L) but less in total acid (2.55 g/L) based on the overall average. The average valuesfor glucose, tartaric acid, and malic acids were negative. The wine product had good appearance,aroma, taste, texture/finish, and acceptability as fruit wine comparable to that of Bignay wine.Utilizing Paratrophis glabra fruits in wine production could minimize the wastage of its fruitsduring its peak fruiting season and can be an alternative source of wine beverage and livelihood.