The Development of Wine Using Mint Leaves Toward Consumer Acceptance

Abstract

The objective of this study was to develop formulations and flavors of wine fermented with mint leaves to meet consumer preferences. The experiment was divided into two phases. In the first phase, suitable fermentation conditions for wine production were investigated. The experimental design was created using a Central Composite Design (CCD) from the Response Surface Methodology (RSM) software. Two independent variables were studied: sugar content (^oBrix) and fresh mint leaves weight (g/600 ml). Two levels, low (-1) and high (+1), were defined for each factor using a two-level factorial design. A total of 14 experimental sets were conducted, and various parameters were measured every 3 days for 15 days. Sample 4, which used 75 g of fresh mint leaves and started with a sugar content of 22 ^oBrix, exhibited the highest alcohol content at 9.15 % and 10 ^oBrix. Sample 4 was therefore deemed suitable for further investigation in phase 2, which focused on studying the sensory acceptance of consumers towards wine fermented for 0 - 2 weeks and had its sugar content adjusted to 10, 12, 14, and 16 ^oBrix after 2 weeks of fermentation. The samples that underwent a 2-week fermentation period and had their sugar content adjusted to 12 ^oBrix showed the highest overall preference scores.