Physico-chemical and sensory properties of musts and wines from Melodorum fruticosum Lour

In this study, the fully ripe fruits of Melodorum fruticosum Lour. were evaluated as material for red wine production. The effects of juice-to-water ratio (1:3 and 1:5v/v) and initial total soluble solids (18 and 20°Brix) on physico-chemical and sensory characteristics of musts and wines were examined. The results showed that during fermentation for 10 days the total soluble solids of all musts decreased to 7.5 - 9.3°Brix (P ≤ 0.05) while the pH was decreased slightly from 3.7 to 3.5 - 3.6. The resultant wines had similar alcohol content (11.9 - 12.6%). The radical scavenging activities of most wines after ageing at 4°C for 4 weeks were similar to their corresponding musts, decreasing from 85 - 89% to 80 - 86%. Anthocyanin content was also found decreasing by 27 - 41% but total phenolics increased by 10 - 54%. The results of sensory evaluation showed a significant difference in terms of colour, clarity, sweetness, and bitterness, among the four aged wines. Samples made from juice-to- water ratio at 1:5 and initial soluble solid of 20°Brix showed the highest overall acceptance.