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

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

doi:10.53663/turjfas.1520118

EN

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

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

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Details

Primary Language

English

Subjects

Agricultural Hydrology

Journal Section

Research Article

Authors

Nabin Khadka This is me
0009-0007-6232-4755
Nepal

Manita Chaudhary This is me
0009-0002-1642-1099
Nepal

Ganga Sangroula ^*
0009-0000-9915-1404
Nepal

Aayusha Regmi This is me
0009-0003-0303-9605
Nepal

Sabin B. Khatri This is me
0009-0006-4997-1766
Nepal

Navin Gautam This is me
0009-0005-9986-2405
Nepal

Publication Date

December 30, 2024

Submission Date

July 23, 2024

Acceptance Date

October 28, 2024

Published in Issue

Year 2024 Volume: 6 Number: 2

DOI

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

IZ

https://izlik.org/JA86DE94ZR

APA

Khadka, N., Chaudhary, M., Sangroula, G., Regmi, A., Khatri, S. B., & Gautam, N. (2024). Impact of coconut water and grape juice blend on physico-chemical and sensory properties of wine. Turkish Journal of Food and Agriculture Sciences, 6(2), 173-184. https://doi.org/10.53663/turjfas.1520118

AMA

1.Khadka N, Chaudhary M, Sangroula G, Regmi A, Khatri SB, Gautam N. Impact of coconut water and grape juice blend on physico-chemical and sensory properties of wine. Turk J Food Agric Sci. 2024;6(2):173-184. doi:10.53663/turjfas.1520118

Chicago

Khadka, Nabin, Manita Chaudhary, Ganga Sangroula, Aayusha Regmi, Sabin B. Khatri, and Navin Gautam. 2024. “Impact of Coconut Water and Grape Juice Blend on Physico-Chemical and Sensory Properties of Wine”. Turkish Journal of Food and Agriculture Sciences 6 (2): 173-84. https://doi.org/10.53663/turjfas.1520118.

EndNote

Khadka N, Chaudhary M, Sangroula G, Regmi A, Khatri SB, Gautam N (December 1, 2024) Impact of coconut water and grape juice blend on physico-chemical and sensory properties of wine. Turkish Journal of Food and Agriculture Sciences 6 2 173–184.

IEEE

[1]N. Khadka, M. Chaudhary, G. Sangroula, A. Regmi, S. B. Khatri, and N. Gautam, “Impact of coconut water and grape juice blend on physico-chemical and sensory properties of wine”, Turk J Food Agric Sci, vol. 6, no. 2, pp. 173–184, Dec. 2024, doi: 10.53663/turjfas.1520118.

ISNAD

Khadka, Nabin - Chaudhary, Manita - Sangroula, Ganga - Regmi, Aayusha - Khatri, Sabin B. - Gautam, Navin. “Impact of Coconut Water and Grape Juice Blend on Physico-Chemical and Sensory Properties of Wine”. Turkish Journal of Food and Agriculture Sciences 6/2 (December 1, 2024): 173-184. https://doi.org/10.53663/turjfas.1520118.

JAMA

1.Khadka N, Chaudhary M, Sangroula G, Regmi A, Khatri SB, Gautam N. Impact of coconut water and grape juice blend on physico-chemical and sensory properties of wine. Turk J Food Agric Sci. 2024;6:173–184.

MLA

Khadka, Nabin, et al. “Impact of Coconut Water and Grape Juice Blend on Physico-Chemical and Sensory Properties of Wine”. Turkish Journal of Food and Agriculture Sciences, vol. 6, no. 2, Dec. 2024, pp. 173-84, doi:10.53663/turjfas.1520118.

Vancouver

1.Nabin Khadka, Manita Chaudhary, Ganga Sangroula, Aayusha Regmi, Sabin B. Khatri, Navin Gautam. Impact of coconut water and grape juice blend on physico-chemical and sensory properties of wine. Turk J Food Agric Sci. 2024 Dec. 1;6(2):173-84. doi:10.53663/turjfas.1520118

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Journal Abbreviation: Turk J Food Agric Sci

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

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