Chemical composition in relation to the quality of wines produced fromNigerian syzygium malaccensis and Eugenia owariensis apples

Abstract

Proximate compn., mineral and vitamin contents of Syzygium malaccensis (red) and Eugenia owariensis (green) apples obtained from Calabar, Nigeria were detd. Musts of the two apple species were fermented for six days into wines and allowed to age for twelve months. The fat, protein, tannin and total acidity were significantly low among the two apple species. There were significant differences (p < 0.05) in the proximate nutritive values of the edible parts of the two apples. Significant differences (p < 0.05) were also obsd. in calcium, iron, sodium, vitamin A and carotene contents among the two apples. Vitamin A and carotene contents were higher in Syzygium malaccensis and lower in Eugenia owariensis, while the contents of vitamin C for both apples were similar. The zinc contents were in trace levels for the two apple species. Among the minerals, calcium content was found to be higher in S. malaccensis (5.54 ± 0.03 mg/100g) than in E. owariensis (5.16 ± 0.03 mg/100g) while the sodium and iron contents were higher in E. owariensis (1.5 ± 0.03 mg/100g and 0.43 ± 0.02 mg/100g resp.). The aged wines were subjected to phys., chem., mineral and organoleptic analyses. Phys. properties such as appearance, color, flavor and taste were examd. using taste panels. There were significant differences (p < 0.05) in the total acidity, residual sugar and ash contents of the wine samples but the alc. content was similar averaging 11.0%. The amt. of sodium and iron were higher in E. owariensis (18.85 ± 0.02 and 3.6 ± 0.04 mg/l resp.) than in S. malaccensis (14.4 ± 0.02 and 3.1 ± 0.04 mg/l). The compn. of the wine produced from S. malaccensis had acceptable pH, titratable acidity, alc., chem. and slightly better mineral contents when compared with E. owariensis wine. Both apple wines were crisp, clear with distinct apple wine flavor. The overall results indicate that S. malaccensis apple species with slightly better wine characteristics has strong potential for the prodn. of quality com. wine. [on SciFinder(R)]