Page 3 - Test file er

International Journal of Environment, Agriculture and Biotechnology (IJEAB) Vol-3, Issue-5, Sept-Oct- 2018

http://dx.doi.org/10.22161/ijeab/3.5.48 ISSN: 2456-1878
To determine fruit to sugar to yeast ratio, the experiment Wine was harvested by siphoning carefully, filtered and
was arranged in a 4 x 3 factorial experiment in Completely clarified, transferred to ageing bottles and allowed to age
Randomized Design (CRD) with level of sugar as Factor A for 3 months.
and different amounts of yeast as factor B. The Wine was packed in clear wine bottles and pasteurized
experimental units were replicated three times in storage for 15 min at 75 C.
o
after single preparation.
Factor A, level of sugar (LS) per kilogram dragon fruit 2.3 Product Evaluation
LS1 = 0.25 kg Soluble solids and alcohol content of dragon fruit wine
LS2 = 0.50 kg samples were determined right after fermentation. Total
LS3 = 0.75 kg soluble solid content was determined using refractometer
o
LS4 = 1.0 kg and expressed in Brix. Total acidity was determined by
Factor B, Amount of Yeast (AY) per kilogram dragon titration method and alcohol content of the distillate was
fruit measured using a hydrometer.
AY1 = 1 tsp Sensory properties of the dragon fruit wine were
AY2 = 2 tsp determined by a trained panel. The wine samples were
AY3 = 3 tsp presented in shot glasses to the panel. Unstructured 5-point
The following treatment combinations were used: scale for blind testing of wines was used (Table 1).
T LS Sugar, kg AY Yeast,
tsp Table.1: Unstructured score sheet for blind testing of
T1 = LS1 0.25 x AY1 1 wines [3]
T2 = LS1 0.25 x AY2 1 ATTRIBUTE SCORE
T3 = LS1 0.25 x AY3 1 5 4 3 2 1
T4 = LS2 0.50 x AY1 2 Appearance Clear, Cloudy,
T5 = LS2 0.50 x AY2 2 appropriate off colors
T6 = LS2 0.50 x AY3 2 color,
T7 = LS3 0.75 x AY1 3 brilliance,
T8 = LS3 0.75 x AY2 3 no off colors
T9 = LS3 0.75 x AY3 3 Aroma Complex, Little or
T10 = LS4 1.00 x AY1 4 many no aroma,
T11 = LS4 1.00 x AY2 4 detectable off aromas
T12 = LS4 1.00 x AY3 4 aromas,
intense
2.2 Processing of Dragon Fruit Wine Body Perfect Too little
Four kilos of dragon fruits per treatment were used. texture and or too
Fruits were washed in running water and drained in weight feel much
stackable plastic baskets. Each fruit was cut, peel on, into in the mouth texture or
quarters lengthwise and pulp was cut into 1-inch thick weight
slices crosswise before finally peeling off, separating the feel in the
sliced cubes in a container. Prior to blending, the pulp was mouth
diluted with water at 1:2 pulp to water ratio. Pulp was Taste Good Little
blended until homogeneous mixture is achieved. balance, balance
The prepared must was allowed to stand for 30 minutes structure, and
to let pulp to float over juice. The juice was extracted by several structure,
scooping and separating the pulp. Sugar was added to the flavors few
extracted juice according to treatments. detected flavors
Five milliliters of 10% sodium metabisulfite per gallon Finish Flavors Taste and
of must was added to sterilize the mixture, allowing 24 linger after flavors
hours holding time. Dry yeast was added according to swallowing, end
treatments. Fermentation of must with cotton plug cover smooth and abruptly,
was done for 24 hours to allow yeast incubation and rich after no after
multiplication. Fermentation bottles were then closed with taste taste
fermentation locks. Fermentation was allowed to proceed
for 3-4 weeks, until gas formation ceased.

www.ijeab.com Page | 1944