TITLE:
Study of the Stability during Aging of Mixed Cashew and Papaya Wine Produced with Palm Wine Sediment
AUTHORS:
Jean Ives Kablan Gnoumou, Doudjo Soro, Blanchard G. A. Adou Gnagne, Ernest K. Koffi
KEYWORDS:
Stability, Aging, Wine, Sediment, Papaya, Cashew Apple
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.2,
February
23,
2022
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.