Optimization of processing conditions for wine production from acerola ( Malpighia glabra L.).

摘要

In the present work, an attempt has been made to standardize the processing conditions for the manufacture of wine from acerola (Malpighia glabra L.) by RSM optimization. A central point design was used to evaluate the effect of soluble solids ( degrees Brix) and the concentration of fruit pulp on sensorial quality attributes (color, flavor and aroma) of wine which were measured on hedonic scale. Saccharomyces cerevisiae yeast was used for fermentation. Acerola wines were found to be suave, sweet and 11 degrees GL of alcohol concentration. Flavor and color of wines were characteristic of acerola fresh fruit. Sensorial analysis revealed that these were different among wines and optimization showed that wines produced with high degrees Brix and low fruit mass were the best products. This work supports the usage of acerola for obtaining high quality wines which possess pleasing aroma and shiny red color.