Roselle/sorrel (Hibiscus subdariffa L.) wines with varying calyx puree and total soluble solids: sensory acceptance, quantitative descriptive and physicochemical analysis

Abstract

Effects of varying roselle sorrel ( Hibiscus sabdariffa L) puree and total soluble solids (TSS) on physicochemical properties and sensory acceptance of wines were investigated. For puree, calyces were hot-water processed at 90 ° C for 30 min, cooled and treated with 1.0% pectolase at 23 ° C for 24 h. Wine treatments were w/v 20% puree/20 ° Brix, 30% puree/26 ° Brix and 30% puree/30 ° Brix. Wines varied in chroma ( P < 0.05), pH ( P < 0.01), total titrat- able acidity ( P < 0.01), TSS ( P < 0.01), transmission ( P < 0.01) and sensory colour ( P < 0.01), clarity ( P < 0.01), flavour ( P < 0.05), balance ( P < 0.05) and overall acceptability ( P < 0.05). Wines with higher puree had more acceptable ( P < 0.05) flavour. Sorrel wine of 30% sorrel puree/26 ° Brix was most acceptable overall ( P < 0.05) of wines, with descriptors of bright clarity, intense redness, high alcohol, strong balance and weak bitterness. The read- ing of health benefits on sorrel influenced ( P < 0.05) only hedonic colour of wines. There was no ( P > 0.05) correlation between hedonic scores and descriptive intensity scores.