Physicochemical properties and sensory evaluation of pineapple-prekese wine

Abstract

The increasing interests in the search for locally produced fruits that are readily available and cheap enough for wine making is gradually gaining momentum. This quest informed the decision to develop wine from pineapple and prekese. The study aimed at examining the consumer preferences of wine produced from pineapple and prekese, physiochemical properties of pineapple prekese wine, evaluation of the variations in the ratios of prekese extract to pineapple juice on sensory acceptability of the wine. The study adopted experimental research design. The experiment was handled as a two by five (2x5) factorial design. A total of 230 research participants (200 consumers and 30 sensory evaluators) were sampled for the study. Sensory assessment was done by the use of a 5-point hedonic scale, ranging from like very much to dislike very much. Means, standard deviations, correlation, and multivariate analysis of variance were employed to analyse the data. Various ratios of pineapple and prekese compositions were subjected to fermentation processes. The average generation of alcohol in the wine following fermentation was 11.6%. The sensory evaluators preferred 50% pineapple and 50% prekese formulation (1.60±0.83) in terms of its aroma (1.47±0.64), appearance (1.47±0.52), taste (1.27±0.59), and colour (1.93±0.96). The critical lexicons generated by the evaluators were fruity, citrus, herbal, flavour, sweetness, alcohol, and dark. The evaluators scored the wine 16 on the scale. This implies that the wine produced from pineapple and prekese was rated as a standard wine. The rating of the pineapple prekese wine as a standard wine suggests that it could survive commercialisation based on its sensory attributes. The study recommended that production of pineapple prekese wine should maintain its texture, flavour, appearance, herbal nature and fruity aroma to continue to attract consumers to the wine.