Development and Characterization of Pili (Canarium ovatum Engl.) Wine

Abstract

This study aimed to estimate the potential of pili (Canarium ovatum L.) pomace as substrate for the production of fruit wine. The pili fruit wine was characterized in terms of physico-chemical characteristics (pH, TSS and alcohol content) and consumer acceptability level (appearance, taste, aroma, mouthfeel and overall acceptability). It was produced using 5%, 10% and 15% pili pomace as Treatment 1, 2 and 3, respectively. Results showed increase in alcohol content and TSS with increase in concentration of pili pomace while there is decrease in pH as concentration of pili pomace is increased. It was also observed that there is a gradual decrease in total soluble solids and pH and a gradual increase in alcohol content as fermentation time proceeded. Thirty (30) sensory panelists rated pili fruit wine as highly acceptable as commercial wine. Results of the consumer acceptability survey of the pili wine obtained an average rating of 7.71 in overall acceptability which can be interpreted as high liking for the product. Except for appearance, consumer acceptability results of pili fruit wine did not show any significant differences (at 0.05 significance level) in terms of taste, aroma, mouthfeel and overall acceptability when compared to commercial wine.