Physicochemical and sensory quality of wines from red sorrel/roselle (Hibiscus sabdariffa L.) calyces: effects of pretreatments of pectolase and temperature/time

Abstract

The effects of pretreating red sorrel (Hibiscus sabdariffa L.) calyces on the physicochemical and sensory quality of wines were investigated. Sorrel calyces were processed at 60°C for 3.5 h or 90°C for 30 min at 0%, 0.5% and 1.0% w/w pectolase addition in fermentation of wines. Significant changes (P < 0.01) in all physicochemical parameters of sorrel wines were found during fermentation, but not (P > 0.05) because of temperature/time effects. Colour (P < 0.01) became redder with pectolase and on storage at 23°C for 2 months. Significant differences (P < 0.01) were noted in sensory quality for taste and flavour, balance, duration and overall quality. Higher (P < 0.01) overall sensory quality scores were obtained for wines by pretreatment at 90°C for 30 min (10.44-11.06/20) when compared with wines at 60°C for 3.5 h (6.88-9.06/ 20). Colour of wines from 90°C/30 min was most saturated and red than all wines and had pH 2.57 ± 0.01, 0.43 ± 0.07% citric acid, 10.53 ± 0.53°Bx and 15.29 ± 0.71% alcohol.

In vitro gastrointestinal digestion of Hibiscus sabdariffa L.: The use of its natural matrix to improve the concentration of phenolic compounds in gut

“…According to previous information, the investigation published around Roselle's calyx is focused on its watery infusion characteristics (Christian & Jackson, 2009;Chumsri, Sirichote, & Itharat, 2008;Domínguez-López et al, 2008;Du & Francis, 1973;Herrera-Arellano, Flores-Romero, Chávez-Soto, & Tortoriello, 2004;Mourtzinos et al, 2008;Nnam & Onyeke, 2003;Tsai, McIntosh, Pearce, Camden, & Jordan, 2002;Wróbel, Wróbel, & ColungaUrbina, 2000), ethanolic infusions (Ali, Wabe, & Blunden, 2005;Alobo & Offonry, 2009;Mounigan & Badrie, 2007) and hydrophobic models as well (Tee, Yusof, & Mohamed, 2002). The intestinal absorption and the therapeutic effect of its functional isolated and purified molecules have been widely documented (Amos et al, 2003;Essa & Subramanian, 2009;Fouda, Daba, & Dahab, 2007;Frank et al, 2005;Hou, Tong, Terahara, Luo, & Fuji, 2005;Miyazawa Nakagawa, Kudo, Muraishi, & Someya, 1999).…”

Effects of Low-Methoxyl Pectin on Physicochemical and Sensory Properties of Reduced- Calorie Sorrel/ Roselle (Hibiscus sabdariffa L.) Jams

“…A number of novel products has been developed from sorrel calyces such as wines [37,38] sorrel sauces [39], stirred-sorrel yoghurts, [40] sorrel cheese [41], and drinks [42,43]. The sorrel calyces are rich in ascorbic acid and pectin and are ideal in producing a brilliant red coloring for making jams, jellies, etc.…”

Roselle/sorrel (Hibiscus subdariffa L.) wines with varying calyx puree and total soluble solids: sensory acceptance, quantitative descriptive and physicochemical analysis

“…Based on prior work by Mounigan & Badrie (2005), sorrel calyces were hot‐water pasteurized at 90°C for 30 min, cooled and treated with 1.0% pectolase enzyme v/v (Young’s Home Brew Limited, Biltson, UK) at 23°C for 24‐h sorrel puree production. Figure 1 shows the processing steps in fermenting sorrel wines with varying levels of sorrel puree and TSS.…”

“…Based on a study by Mounigan & Badrie (2005) on the sensory and physicochemical physicochemical attributes of sorrel wines due to pectolase treatments, this study investigated the effects of adding different levels of pectolase‐treated sorrel ( Hibiscus sabdariffa L) puree and total soluble solids (TSS) on physicochemical properties, sensory acceptance and quantitative descriptive analysis (QDA) of sorrel wines.…”