Impact of coconut water and grape juice blend on physico-chemical and sensory properties of wine

Year 2024, Volume: 6 Issue: 2, 173 - 184

Nabin Khadka Manita Chaudhary Ganga Sangroula , Aayusha Regmi Sabin B. Khatri Navin Gautam

https://doi.org/10.53663/turjfas.1520118

Abstract

This study focused on crafting a unique wine by blending grape juice with coconut water (CW) in varying ratios (1:2, 2:2, and 2:1), supplemented with crystallized refined table sugar to maintain a 15 oBrix. Fermentation, initiated with the wine yeast S. Cerevisiae VR21, at 0.2 g/100 mL of must, occurred at room temperature. Daily monitoring of physio-chemical parameters [total soluble solids (TSS), pH, and acidity] provided insights into substrate utilization kinetics and fermentation dynamics. The chemical constituent analysis examined the impact of grape juice concentration on the CW wine's chemical properties. During the period of fermentation, the findings indicated significant changes in must constituents; pH was found to be decreased, TSS was decreased and attained steady state however, acidity continuously rose. Subsequently, a sensory analysis using GenStat software version 12.1 evaluated the formulated samples' appearance/color, aroma, taste/body, and overall acceptability. Sensory analysis revealed a preference for formulations with CW and grape juice concentration ratios of 2:2 and 1:2. Particularly, within these ratios, a formulation with a higher proportion of grape juice exhibited superior concentrations of aldehyde, total phenolic content, and antioxidant activity, suggesting enhanced overall quality. This research provides a comprehensive understanding of the chemical and sensory aspects of these distinctive coconut water wine blends.

Keywords

Coconut water, fermentation, grape juice, physicochemical properties, sensory evaluation

References

• Adubofour, J., Amoah, I. & Bonsu, I. O. (2016). Sensory and physicochemical properties of pasteurized coconut water from two varieties of coconut. Food Science and Quality Management, 54, 26–32.
• AOAC. (2005). "Official Methods of Analysis of Association of Official Analytical Chemists (AOAC)" (18 ed.). AOAC International. [0-935584-75-7].
• Boulton, R. B., Singleton, V. L., Bisson, F. L. & Kunkee, R. E. (1998). "Principles and Practices of Winemaking". Aspen Publishers, Inc. Gaithersburg, Merryland. Ch 5, pp 193-243.
• Buglass, A. J. (2011). "Handbook of alcoholic beverage: technical, analytical and nutritional aspects". John Wiley and Sons.
• Campbell-Falck, D., Thomas, T., Falck, T. M., Tutuo, N. & Clem, K. (2000). The intravenous use of coconut water. The American journal of emergency medicine, 18 (1), 108-111. https://doi.org/10.1016/S0735-6757(00)90062-7
• Chakraborty, K., Saha, J., Raychaudhuri, U. & Chakraborty, R. (2014). Tropical fruit wines: A mini review. Natural Products, 10 (7), 219-228.
• Chambers, P. J. & Pretorius, I. S. (2010). Fermenting knowledge: the history of winemaking, science and yeast research. EMBO. rep. 11 (12), 914-920. https://doi.org/10.1038/embor.2010.179
• Chourio, A. M., Salais-Fierro, F., Mehmood, Z., Martinez-Monteagudo, S. I. & Saldaña, M. D. (2018). Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing. Innovative Food Science & Emerging Technologies, 49, 41-50.
• Ciou, J., Lin, H. H., Chiang, P. Y., Wang, C. C. & Charles, A. L. (2011). The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment. Food Chemistry, 127 (2), 523-527. https://doi.org/10.1016/j.foodchem.2011.01.034
• DebMandal, M. & Mandal, S. (2011). Coconut (Cocos nucifera L.: Arecaceae): in health promotion and disease prevention. Asian Pacific Journal Of Tropical Medicine, 4 (3), 241-247. https://doi.org/10.1016/S1995-7645(11)60078-3
• Emojevwe, V. (2013). Cocos nucifera (coconut) fruit: A review of its medical properties. Advances in Agriculture, Sciences and Engineering Research, 3(3), 718-723. https://doi.org/ 10.13140/RG.2.2.21506.53446
• Eseberri, I., Trepiana, J., Léniz, A., Gómez-García, I., Carr-Ugarte, H., González, M. & Portillo, M. P. (2022). Variability in the beneficial effects of phenolic compounds: A review. Nut, 14 (9), 1925. https://doi.org/10.3390/nu14091925
• Fia, G., Gori, C., Bucalossi, G., Borghini, F. & Zanoni, B. (2018). A naturally occurring antioxidant complex from unripe grapes: The case of Sangiovese (Vitis vinifera). Antioxidant, 7 (2), 27. https://doi.org/10.3390/antiox7020027
• Foale, M., Biddle, J., Bazrafshan, A. & Adkins, S. (2020). Biology, ecology, and evolution of coconut. Coconut Biotechnology: Towards the Sustainability of the ‘Tree of Life’. 17-27.
• FSSAI, (2021). "Manual for Analysis of Alcoholic Beverages". Food Saftey and Standards Authority of India. Gubhaju, M. (2006). Preparation and quality evaluation of wine prepared from Rhododendron flower. B. Tech (Food) Dissertation. Central Campus of Technology, Tribhuvan Univ., Nepal.
• Halim, H. H., Dee, E. W., Dek, M. S. P., Hamid, A. A., Ngalim, A., Saari, N. & Jaafar, A. H. (2018). Ergogenic attributes of young and mature coconut (Cocos nucifera L.) water based on physical properties, sugars and electrolytes contents. International Journal of Food Properties, 21(1), 2378–2389. https://doi.org/10.1080/10942912.2018.1522329
• Harbertson, J. F., Hodgins, R. E., Thurston, L. N., Schaffer, L. J., Reid, M. S., Landon, J. L., Ross, C. F. & Adams, D. O. (2008). Variability of tannin concentration in red wines. American Journal of Enology and Viticulture, 59 (2), 210-214.
• Hazelwood, L. A., Daran, J. M., Van Maris, A. J., Pronk, J. T., & Dickinson, J. R. (2008). The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism. Applied and Environmental Microbiology, 74(8), 2259-2266. https://doi.org/10.1128/AEM.02625-07
• He, Y., Wang, X., Li, P., Lv, Y., Nan, H., Wen, L. & Wang, Z. (2023). Research progress of wine aroma components: A critical review. Food Chemistry, 402, 134491. https://doi.org/10.1016/j.foodchem.2022.134491
• Hodson, G., Wilkes, E., Azevedo, S. & Battaglene, T. (2017). Methanol in wine. [Report]. Vol. 9. World Congress of Vine and Wine.
• Hwang, S. & Lee, J. (2023). Comparison of antioxidant activities expressed as equivalents of standard antioxidant. Food Science and Technology, 43, (121522). https://doi.org/10.1590/fst.121522
• Lee, P. R., Boo, C. X. & Liu, S. Q. (2013). Fermentation of coconut water by probiotic strains Lactobacillus acidophilus L10 and Lactobacillus casei L26. Annals of Microbiology, 63, 1441–1450. https://doi.org/10.1007/s13213-013-0607-z
• Lindner, J. D. D., Penna, A. L. B., Demiate, I. M., Yamaguishi, C. T., Prado, M. R. M. & Parada, J. L. (2013). Fermented Foods and Human Health Benefits of Fermented Functional Foods. Fermentation Processes Engineering in The Food Industry, 263.
• Liu, H., Bao, M. L., Chen, H. L. & Li, Q. (2017). Impact of sucrose addition on the physiochemical properties and volatile compounds of “Shuangyou” red wines. Journal of Food Quality, 2017(1), 1-11. https://doi.org/10.1155/2017/2926041
• Liu, J., Wang, Q., Weng, L., Zou, L., Huiyan Jiang, H., Qiu, J. & Jiafei Fu, J. (2022). Analysis of sucrose addition on the physicochemical properties of blueberry wine in the main fermentation. Frontiers in Nutrition, 9, 1092696.
• Matsui, K. N., Gut, J. A. W., de Oliveira, P. V. & Tadini, C. C. (2008). Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, 88, 169–176. https://doi.org/10.1016/j.jfoodeng.2008.02.003
• Naknaen, P., Meenune, M. & R., G. (2010). Characterization of palm sap harvested in Songkhla province, Southern Thailand. International Food Research Journal, 17, 977-986.
• Niral, V. & Jerard, B. (2019). Botany, origin and genetic resources of coconut. In: "The Coconut Palm (Cocos nucifera L.)-Research and Development Perspectives".). pp. 57-111. Springer.
• Poliana, D. G., Lourdes, M. C., Maria Helena, M. R., Virginia, M. M. & Suely, P. F. (2010). Quality evaluation of grape juice concetrated by reverse osmosis, Journal of Food Engineering, 96(3), 421-426.
• Purkayastha, M. D., Kalita, D., Mahnot, N. K., Mahanta, C. L., Mandal, M. & Chaudhuri, M. K. (2012). Effect of l-ascorbic acid addition on the quality attributes of micro-filtered coconut water stored at 4 C. Innovative Food Science and Emerging Technologies, 16, 69-79.
• Rai, P. (2009). Preparation & quality evaluation of ginger wine. B. Tech.(Food) Disseration. Tribhuvan Univ., Nepal.
• Rethinam, P. & Krishnakumar, V. (2022). Health benefits of coconut water. In: "Coconut water: a promising natural health drink-distribution, processing and nutritional benefits".). pp. 385-455. Springer.
• Ronald, J. & Bakker, J. (2004). "Wine Flavour Chemistry". Blackwell Publishing.
• Samosir, Y., Rillo, E., Mashud, N., Lien, V. T. M., Kembu, A., Faure, M., Magdalita, P., Damasco, O., Novarianto, H. & Adkins, S. (2006). Revealing the potential of elite coconut types through tissue culture. Proceedings of the International Coconut Forum held in Cairns, Australia, 22–24 November 2005. ACIAR Proceedings No. 125.
• Satheesh, N. & Prasad, N. B. L. (2013). Production of fermented coconut water beverages. Asian Journal of Food and Agro-Industry, 6 (5), 281-289.
• Shahbandeh, M. (2023). Global coconut production 2000-2021. Retrieved fromhttps://www.statista.com/statistics/577497/worldcoconutproduction/#:~:text=Global%20coconut%20production%202000%2D2021&text=This%20statistic%20depicts%20coconut%20production,about%2063.7%20million%20metric%20tons. (Last update Jan 19, 2023).
• Shayanthavi, S., Kapilan, R. & Wickramasinghe , I. (2024). Comprehensive analysis of physicochemical, nutritional, and antioxidant properties of various forms and varieties of tender coconut (Cocos nucifera L.) water in Northern Sri Lanka. Food Chemistry Advances, 4, 100645.
• Soares, L. S. O., Abreu, V. K. G., Lemos, T. D. O., Silva, D. J. S. & Pereira, A. L. F. (2016). Coconut water wine: physicochemical and sensory evaluation. RECyT, 18(1), 19-25.
• Sousa, E. C., Uchôa-Thomaz, A. M. A., Carioca, J. O. B., Morais, S. M., Lima, A. D., Martins, C. G., D., A. C., Ferreira, P. A. T., Rodrigues, A. L. M., Rodrigues, S. P., Silva, J. N. & Rodrigues, L. L. (2014). Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil. Food Science and Technology, 34(1), 135-142.
• Stratil, P., Kubáň, V. & Fojtová, J. (2008). Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech Journal of Food Science, 26, 242–253.
• Sunil, L., Prakruthi, A., Prasanth Kumar, P. K. & Gopala Krishna, A. G. (2020). Coconut Water Nature’s miracle health drink Chemistry, Health Benefits, Packaging, Storage and Technologies : A Review. Indian Coconut Journal, 63(7), 15-24.
• Tan, T. C., Cheng, L. H., Bhat, R., Rusul, G. & Easa, A. M. (2014). Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chemistry, 142, 121–128. https://doi.org/10.1016/j.foodchem.2013.07.040
• Umar, R., Naz, A., Razzaq, K., Raza, N., Faroon, U., Sharif, M., Naz, N., Ahmad, S. & Waheed, U. (2022). Physicochemical comparison of black and green grapes varieties and sensory evaluation. International Journal of Agriculture Extension,10 (1), 219-231.
• Xia, Q., Li, R., Zhao, S., Chen, W., Chen, H., Xin, B., Huang, Y. & Tang, M. (2011). Chemical composition changes of post-harvest coconut inflorescence sap during natural fermentation. African Journal of Biotechnology, 10(66), 14999-15005. https://doi.org/10.5897/AJB10.2602
• Yong, J. W., Ge, L., Ng, Y. F. & Tan, S. N. (2009). The chemical composition and biological properties of coconut (Cocos nucifera L.) water. Molecules, 14(12), 5144-5164. https://doi.org/10.3390/molecules14125144
• Yuyuen, P., Boonkerd, N. & Wanapu, C. (2015). Effect of grapes berry quality on wine quality. Suranaree Journal of Science and Techology, 22(4), 349-356.