Study of wine Production from Fingerroot with Honey and Lime using Commercial-Yeast cultures

Abstract

The propose of this study were to study the production of fingerroot, honey and lime wine using commercial yeast culture and to investigate and compare 4 formulas of wine products with different proportion of fingerroot and honey as follow; formula 1: 1500 g fingerroot, 800 g honey and 8 g lime, formula 2: 1500 g fingerroot, 1000 g honey and 8 g lime, formula 3: 1000 g fingerroot, 800 g honey and 8 g lime and formula 4: 1000 g fingerroot, 1000 g honey and 8 g lime. The dissolved solid (^obrix) and initial pH of all 4 formulas were adjusted to 20 and 4 respectively. The dissolved solid, alcohol content, total acidity concentration and pH were analyzed. The sensory test for consumer satisfaction were evaluated. The wine products were divided into 3 sets. The results showed that the concentration of dissolved solid, alcohol content, total acidity and pH were in the range of 6-7 ^oBrix, 10-11%, 1.95-2.25% and 3.55-3.81, respectively. The sensory test showed no significantly different (P≥0.05) between formulas 1 and 2, and between formulas 3 and 4. The wine of formula 1 and 2 were most satisfied by consumers for taste and total acceptance and the formula 3 and 4 were most satisfied for smell and clarity of wine.