Formulation of a White Wine from Carambola (Averrhoa carambola) Fruit and Evaluation of Its Physicochemical Characteristics

Abstract

Wine is said to be the oldest fermented beverage and the moderate intake of wine is known to avoid heart and circulatory problems and, improve digestion while, antiinflammatory and anti-obesity properties of wines have been reported. Carambola fruits are highly susceptible to spoilage and postharvest loss is high. Wine production is a value addition to these fruits. The aim of this study was to formulate a wine from well ripen carambola fruits and to evaluate its physicochemical characteristics. Four wine samples were prepared using fermentation of carambola fruit juice using Saccharomyces cerevisiae for 14 days. Cloves, cardamom, pepper, and cinnamon were added to give more pleasant flavor to the wine. The physicochemical properties of carambola juice were: pH 3.64 (at 25.9 ◦C), Titratable Acidity (TA) 3.3Ö10−4 %,Total Soluble Solids (TSS) 6.60 of brix (at 25.9 ◦C) and Specific Gravity (SG) 1.009. During the fermentation period, the pH value and TSS increased while TA and SG decreased in all four samples. Sample No 04 showed the highest pH value: 3.99 (at 26.5 ◦C) and sample No 01 reported the lowest pH value: 3.78 (at 27.1 ◦C). Total Phenolic Content (TPC) of wine samples were measured as mg of Gallic acid equivalents (GAE mg/ml) using Folin- Ciocalteu assay. Sample No 01 showed the highest TPC value (0.543 GAE mg/ml). DPPH scavenging assay was used to evaluate the antioxidant activity and sample No 01 showed the highest antioxidant activity (IC50 - 0.0687C mg/ml). The α-glucosidase inhibition assay was used to detect the antidiabetic activity of prepared carambola fruit wine and sample 01 showed the highest inhibition activity (IC50 – (-0.266C mg/ml)). Alcohol content was measured by using ebulliometer. Sample No 02, 03 and 04 was in the normal range of alcohol content (5-13% ABV) of a wine. The organoleptic properties of the wine samples were evaluated by thirty untrained panelists according to the ninepoint hedonic scale. According to the sensory evaluation, sample No 02 was better in appearance, color, taste, after taste, aroma, acidity, sweetness and overall acceptability than other three samples. Thus, sample No 02 was selected as the best wine formulation.