PREPARATION AND QUALITY EVALUATION OF YACON (Smallanthus Sonchifolius) - BEETROOT (Beta Vulgaris) WINE

Abstract

Yacon (Smallanthus sonchifolius) and beetroot (Beta vulgaris) was mixed in the ratio 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and the wine was prepared using wine yeast (S. cerevisiae, SC 22) at the rate 0.3gm/L of the must. Yacon wine without the addition of beetroot juice in the must was taken as a control sample. The pH and Total Soluble Solid of the must were maintained at 3.8 and 25ºBx respectively and fermentation was carried out for 24 days at 25 ± 2C. The prepared wine was analyzed for pH, TSS, alcohol content, acidities, total aldehyde, total esters, methanol content, tannin, total sugar, reducing sugar, and antioxidant properties. Sensory attributes (color, flavor, clarity, mouthfeel, and overall acceptability) of the wines were evaluated using nine-point hedonic scale rating test. The assessed data were analyzed by ANOVA using Genstat Discovery® Edition 12, 2014 at 5% significance level. The optimum concentration of yacon and beetroot juices on must evaluated by sensory evaluation of prepared wine was found to be superior in 80% yacon juice and 20% beetroot juice. Sensory analysis showed that there was significant difference among all the products with respect to color, clarity, flavor, mouth feel and overall acceptability of product. Variation in juice content of beetroot and yacon of must significantly (p<0.05) affected the wine quality. From sensory evaluation wine prepared from 20% beetroot juice and 80% yacon juice was found to be superior and contained 8.6 % (v/v) alcohol content, 7.8 ºBx TSS, 4.02 pH, 0.47% acidity (as % citric acid), 0.031% volatile acidity (as acetic acid) , 280.56 ppm ester, 270.37 ppm aldehyde and 86 % DPPH inhibition. The cost of superior product wine prepared in this study is within the means of common people (NRs.137 per 750 ml) hence this wine has great potential for commercialization.