Carina B Orden
Bicol University Tabaco Campus, Phillipines
Posters-Accepted Abstracts: J Food Process Technol
Characterization of wine parameters pH, volatile acidity, titratable acidity, ethanol content, methanol content and total soluble solids and comparison with the Philippine National Standard for tropical fruit wines, distilled wines and tuba was made to the wine samples. The pH by glass electrode, gas chromatography for EC and MC, titration for TA as tartaric acid and VA and refractometry for TSS. Mean pH was 3.78 ± 0.28 for tropical fruit wines, 3.55± 0.29 for distilled wines and 3.87 ± 0.11 for tuba. Mean TA was 0.52 ± 0.31% for tropical fruit wines, 0.50 ± 0.45% for distilled wines and 0.031 ± 0.0003% for tuba. Mean VA was 0.25 ± 0.15% by vol. for tropical fruit wines, 0.29 ± 0.14% by vol. for distilled wines and 0.12 ± 0.005% by vol. for tuba. Mean EC was 12.44 ± 3.34% by vol. for tropical fruit wines, 23.43 ± 6.08% by vol. for distilled wines and 3.80 ± 0.07% by vol. for tuba. Mean TSS was 9.34 ± 3.33 oBrix for tropical fruit wines, 8.25 ± 1.72 oBrix for distilled wines and 3.8 ± 0.007 oBrix for tuba. There was no detection of methanol for all the wine samples. There was deviation in the VA, TA and TSS from the standard and no deviation in the pH and EC. Variations in the EC, TSS, TA and VA in the tropical fruit wines and distilled wines came from the deviation from the standards. A wine catalog featured the wine parameters, description and information of the manufacturer. Further studies is recommended to check the conformity of the wine parameters to the standards.