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

Authors: Mounigan, Pascale; Badrie, Neela

Source: Foodservice Research International, Volume 17, Number 2, April 2006 , pp. 102-110(9)

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Abstract:

Effects of varying roselle sorrel (Hibiscus sabdariffa L) puree and total soluble solids (TSS) on physicochemical properties and sensory acceptance of wines were investigated. For puree, calyces were hot-water processed at 90°C for 30 min, cooled and treated with 1.0% pectolase at 23°C for 24 h. Wine treatments were w/v 20% puree/20°Brix, 30% puree/26°Brix and 30% puree/30°Brix. Wines varied in chroma (P < 0.05), pH (P < 0.01), total titratable acidity (P < 0.01), TSS (P < 0.01), transmission (P < 0.01) and sensory colour (P < 0.01), clarity (P < 0.01), flavour (P < 0.05), balance (P < 0.05) and overall acceptability (P < 0.05). Wines with higher puree had more acceptable (P < 0.05) flavour. Sorrel wine of 30% sorrel puree/26°Brix was most acceptable overall (P < 0.05) of wines, with descriptors of bright clarity, intense redness, high alcohol, strong balance and weak bitterness. The reading of health benefits on sorrel influenced (P < 0.05) only hedonic colour of wines. There was no (P > 0.05) correlation between hedonic scores and descriptive intensity scores.

Keywords: wines; sorrel; roselle; descriptive; physicochemical; sensory

Document Type: Research article

DOI: http://dx.doi.org/10.1111/j.1745-4506.2006.00028.x

Affiliations: 1: Department of Food Production, Faculty of Science and Agriculture, University of the West Indies, St. Augustine, Republic of Trinidad and Tobago, West Indies

Publication date: 2006-04-01