Characterization of Roselle ( Hibiscus sabdariffa ) calyces wine using date palm ( Phoenix dactylifera ) fruit extracts as a substitute for granulated sugar

Abstract

This study examined the physicochemical, color and sensory attributes of wines produced from Hibiscus sabdariffa calyces while substituting granulated sugar with Phoenix dactylifera fruit extracts in the ratio 15%, 20%, 25%, and 30%. The sample mixture was subjected to fermentation at 28 ± 2℃ for 8 days to produce the fermented must which was divided into two portions, with one portion clarified to age for a period of 6 weeks while the other remained un‐clarified. Result showed that both clarification and inclusion rate of date fruit extract led to significant differences (p < .05) in the physicochemical, color and sensory characteristics of aged wines. However, panelists affirmed that clarified aged wine from 75% Roselle calyces and 25% date palm fruit extracts were the most preferred. Thus, date fruit extracts could serve as a substitute for granulated sugar for the production of good quality Roselle wine in the food industry. Practical applications There is strong interest in the food industry to produce good quality wines from tropical fruits and vegetables like Roselle calyces. Recent development has established that addition of date fruit extracts to Roselle calyces as a substitute to granulated sugar would enhance commercial production of low alcoholic wine with good quality characteristics that possesses several highly health promoting factors such as antiviral, antifungal, antioxidant, anti‐hyperlidimic activity and hepatoprotective activity.

Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity

“…The increased interest in the production of indigenous tropical red wine with the quest of finding an alternative to foreign red wines and saving the cost of foreign wine importation has provided insights into various practices in the utilization of locally obtainable materials for domestic red wine production. Further, while producing wine from tropical fruits, some manufacturers use artificial or natural colourants such as roselle calyces and flavourings, so that their product can compete favourably with foreign wines [ 16 – 20 ], while other manufacturers adulterate wines through the fraudulent act of blending different cheap ingredients (colourants, water, sugars, flavouring, and ethanol) to make wines. Given this, reputable wine industries, government agencies, and consumers are concerned about the quality and authenticity of wines in the markets.…”

Wine Making: Influence of pH on Physicochemical Parameters of Wine Must Produce from Hot Water Extract of Broom-cluster Fig (Ficus capensis) Leaf using Saccharomyces cerevisiae

“…Wine from fruits (grape, banana, pineapple, mango, kiwi, watermelon, cartus pear) and vegetables (pumpkin and Hibiscus sabdariffa) are generally produced by alcoholic fermentation by different strains of yeast, Saccharomyces cerevisiae which converts the sugar in the fruit juices into alcohol and organic acids, that later react to form aldehydes, esters and other chemical compounds that help to preserve the wine (Pradip and Archana, 2016;Ranjitha et al, 2017;Zenebe and Kidu, 2019;Sobowale et al, 2021;Boondaeng et al, 2022). The chemical composition and the sensory quality of the wine are usually influenced by these constituents (Ogodo et al, 2018).…”