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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358 EISSN: 1684-5358
Vol. 19, No. 3, 2019, pp. 14726-14738
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Bioline Code: nd19053
Full paper language: English
Document type: Research Article
Document available free of charge
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African Journal of Food, Agriculture, Nutrition and Development, Vol. 19, No. 3, 2019, pp. 14726-14738
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THE EFFECT OF AGEING TEMPERATURE ON THE SENSORY QUALITIES OF HIBISCUS SABDARIFFA (ROSELLE) WINE
Idolo, I & Marshall, LJ
Abstract
Wine, unlike most other food items can be stored for a very long time as ageing is
positively correlated with wines of peak quality. However, as important as ageing is to
wine quality, the temperature at which the wine is stored is even more critical as this
factor alone can make or compromise the ageing process, thereby impacting the final
organoleptic quality of the product. The aim of this study was to evaluate the impact of
ageing temperature (6, 15 and 30 °C) for a period of 12 months on the sensorial attributes
of roselle wine (Hibiscus sabdariffa wine). To achieve this, a sixty (60) sensory member
panel (male and female) consisting of both experts and non-experts wine drinkers were
recruited for the analysis. A balanced incomplete block (BIB) design was used for the
study and the rating of the wine samples was based on a modified University of
California Davis quality assessment rating of red wines. The data collected from the
sensory evaluation was processed using the R.3.30 agricolae software package. The least
square differences (LSD) was used to compare the mean ratings of the sensory attributes
and significant differences between sample sensory attributes was established at p-value=0.05. The sensory data showed that in terms of colour rating on a scale of zero to three
(where 0= poor; 3= excellent), wines aged at 6, 15 °C and 30 °C scored 2.31, 2.24 and
2.06, respectively. Although, there was no significant difference (p < 0.05) between
samples at 6 and 15 °C in aroma and bouquet attributes, wines aged at 30 °C were
significantly different (p < 0.05) from wines stored at 6 °C. With regards to the overall
rating or final impressions of the wine samples, the data showed that wines aged at 6 and
15 °C had better scores those aged at 30 °C. The outcome of this study suggests that low
temperature storage might enhance roselle wine organoleptic properties.
Keywords
Hibiscus sabdariffa; roselle wine; ageing temperature; sensory analysis; quality attribute
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