Philippine Science Letters
vol. 6 | no. 2 | 2013
published online December 13, 2013


Physicochemical properties of bignay [Antidesma bunius (L.) Spreng.] wine at different stages of processing

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 were used in the preparation of wine. Must and wine samples were obtained at the following stages of processing: must upon dilution with water, after adjustment of sugar content, before addition of wine yeast, before aerobic fermentation, during aerobic fermentation (after 1 and 3 days), and during anaerobic fermentation (end of 1st and 2nd week); and raw wine and aged wine (1st, 2nd, and 6th month). These were analyzed for the following physicochemical properties: pH, total titratable acidity, total soluble solids, total sugars, total reducing sugars, alcohol content and amino-nitrogen. The values obtained ranged from 2.92±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 the changes in the physicochemical properties of the must/wine samples at different stages of bignay wine processing are correlated with each other. A good knowledge of the changes of the physicochemical properties of local wines during processing would contribute to the development of good quality wines, which would be beneficial to local wine manufacturers.

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Submitted: March 25, 2013
Revised: September 18, 2013
Accepted:September 19, 2013
Published: December 13, 2013
Editor-in-charge: Eduardo A. Padlan