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Fermentation of Cocoa Juice ( Theobroma cacao L . ) and Roselle ( Hibiscus sabdariffa L . ) Extracts into a Wine-Like Alcoholic Drink
| Content Provider | Semantic Scholar |
|---|---|
| Author | Darman, Roger Djoulde Ngang, Jean-Justin Essia Etoa, François-Xavier |
| Copyright Year | 2011 |
| Abstract | An undistilled alcoholic wine-like drink was prepared by fermenting cocoa juice and roselle extracts with wine yeast, Saccharomyces cerevisiae var. bayanus. The wine was strongly reddish because of roselle extracts, acidic in taste [total titrable acidity (TTA) = 8.025 ± 0.9 g tartaric acid/100 ml], and high in ethanol (11.02 ± 0.9%) concentration. The roselle-cocoa wine-like alcoholic drink had a mean polyphenol value of 962 ± 24.4 mg/l, with little variation in volatiles acidity (0.25 ± 0.00). Methanol content was lower than the limit of 1000 g/hl absolute alcohol (AA) and the higher alcohol values satisfy the qualitative demands of 140 g/hl AA. Isovaleric acid was found in high concentrations compared to other fruit-based commercial wines. Substances which can cause health hazards (estragol) or organoleptic faults (acetaldehyde, ethyl acetate, ethyl lactate, and diethyl succinate) were lower than their respective recommended limits. High concentrations of iron were also recorded (1.24 ± 0.87 mg/l) and were attributed to roselle extracts. Besides, low concentrations of Cu (0.69 ± 0.03 to 0.93 ± 0.03), Pb (2.5 ± 0.0 to 3.7 ± 0.6) and Ca (6.0 ± 1.0 to 7.5 ± 1.7) were recorded and may not pose a threat to potential consumers. Sensory evaluation rated the cocoa juice wine as quite acceptable as an alcoholic drink. Significant differences (P < 0.01) exist between the cocoa-roselle wine-like drink and commercial grape wine in taste, aroma, flavor and aftertaste probably because of high polyphenol content in the former. A standardization of the process is required to achieve better control of the levels of the above compounds with regard to the observed variations in composition. _____________________________________________________________________________________________________________ |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.globalsciencebooks.info/Online/GSBOnline/images/2011/FVCSB_5(SI2)/FVCSB_5(SI2)57-63o.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
