Effects of peeling on the physico-chemical properties of wine from carrot juice

Abstract

The effect of peeling on the physico-chemical properties of wine from carrot juice was investigated. Wines were produced from the juice of peeled and unpeeled carrots respectively by alcoholic fermentation using a culture of wine yeast (Sacchromyces cerevisiae). The physicochemical properties assessed were alcohol, sugar, ascorbic acid, carotene, total acidity, volatile acidity, fixed acidity, titrable acidity, pH, colour intensity, specific gravity, extract, and ash contents. The results show that wine from peeled carrot juice contain 2.6mg/100ml which was twice the value contained in wine from unpeeled carrot juice. Wine from peeled carrot juice was also higher in carotene content when compared with wine from unpeeled carrot juice. Statistical analysis shows that there was a significant difference (p<0.05) in the ascorbic acid content between the wine from peeled carrot juice and wine from unpeeled carrot juice. There were similarities between the two samples of wine from peeled carrot juice and unpeeled carrot juice respectively in the alcoholic, sugar, sugar-free extract, specific gravity, volatile acidity and ash contents. Peeling as a pre-treatment in the processing of carrot to wine has increased the ascorbic acid content, carotene content and colour intensity of the wine.

Keywords: peeling, carrots, physico-chemical properties, wine

Nigerian Food Journal Vol. 23 2005: 261-264