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Effects of different pectolase concentration and yeast strains on carambola wine quality in Trinidad, West Indies

Published online by Cambridge University Press:  15 June 2004

Vidya Bridgebassie  and
Neela Badrie
Vidya Bridgebassie
Affiliation:
Department of Food Production, Faculty of Agriculture and Natural Sciences, The University of the West Indies, St. Augustine, Trinidad and Tobago, West Indies
Neela Badrie
Affiliation:
Department of Food Production, Faculty of Agriculture and Natural Sciences, The University of the West Indies, St. Augustine, Trinidad and Tobago, West Indies
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Abstract

Introduction. The fruit of Averrhoa carambola L., or carambola, is an attractive tropical fruit of the Oxalidaceae family. As most of the carambola crop is consumed fresh, very few carambolas are processed. However, the high variability in fruit quality produced by Caribbean countries is a major limitation to market penetration. Processing of carambolas could allow the utilization of low quality fruits, which cannot be marketed, to reduce waste, improve on the economic returns of farmers and increase the value of the crop. Our work thus aimed at studying carambola wine quality in relation to certain treatments applied before the fermentation of the must. Materials and methods. Pectolase was added to the pasteurized carambola pulp to the concentrations of (0, 0.1, 0.2 and 0.3)%. Another treatment used pectolase to 0.3% with addition of 1% of citric acid and 0.25% of ascorbic acid and associated with the use of various yeast strains of Saccharomyces cerevisiae from various wines (Super, Chablis and Sweet Mead). The must was adjusted to 25 °Brix and pH 3.0–3.5. The carambola wine quality obtained at the end of each treatment was assessed using physicochemical characteristics and sensory evaluations. Results and discussion. Addition of pectolase improved the carambola wine’s light transmittance, sensory color, sensory clarity and overall acceptability. Addition of 1% citric acid and 0.25% ascorbic acid to the must resulted in less dark and yellow wines with a more acceptable color. Wines fermented with the Chablis yeast strain had the highest clarity (88.55% of light transmittance). The wines were microbiologically stable. Conclusion. Carambola wine treated with 0.3% pectolase with the inclusion of 1% citric acid and 0.25% ascorbic acid with different yeast strains had (7.35 to 7.65) °Brix, (10.25 to 11.50)% alcohol, pH 3.01 to 3.02, (79.20 to 88.55)% of light transmittance and (17.50 to 17.76) mg ascorbic acid·100 mL–1. These wines had overall acceptability rating from slightly to moderately liked and they were judged as superior.

Keywords

Trinidad and TobagoAverrhoa carambolaprocessingwinemakingfermentationbrowningorganoleptic analysisoptical propertiesTrinité-et-TobagoAverrhoa carambolatraitementvinificationfermentationbrunissementanalyse organoleptiquepropriété optique
Type
Research Article
Information
Fruits , Volume 59 , Issue 2 , March 2004 , pp. 131 - 140
Copyright
© CIRAD, EDP Sciences

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