Characteristics of Coloured Wine Produced from Roselle (Hibiscus sabdariffa) Calyx Extract

Arubi P. Alobo¹ and S. U. Offonry
¹ Department of Food Science and Technology, Federal Polytechnic p. M. B. 1037, Idah, Kogi State, Nigeria1
Corresponding author. E-mail: apalobo@yahoo.com.

J. Inst. Brew. 115(2), 91–94, 2009 | VIEW ARTICLE

ABSTRACT
Wine was produced from roselle (Hibiscus sabdariffa) calyx extract using strains of Saccharomyces cerevisiae and subjected to physico-chemical analyses using standard analytical methods. Imported commercial red wine was used as the reference for sensory evaluation. The results showed that ameliorated roselle calyx extract (must) had 4.21% protein, 0.69% titratable acidity, and 21°Brix total soluble solids. The roselle calyx wine had a pH value of 3.43, a titratable acidity of 0.75%, and an alcohol content of 10.8% (w/v), which were all within values for grape wine. Total anthocyanin (TACY) content and total colour density (TCD) of the wine was 22.26 abs/mL and 25.20 abs/mL, respectively. The sensory properties of the roselle wine showed no significant difference with those of the imported red wine andit appears that roselle calyx could be used to produce acceptablecoloured wine.

Key words:
Anthocyanins, coloured wine, physico-chemical properties, roselle calyx, sensory properties.