Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity
The consumption of red wine by most wine drinkers has increased significantly because of the perceived health benefits which are linked to its inherent quality characteristics. In the quest to determine the conformity of Nigeria’s domestic red wine quality with their international counterparts, the...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/8368992 |
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| author | Chigozie E. Ofoedu Ebelechukwu O. Ofoedu James S. Chacha Clifford I. Owuamanam Ifeyinwa S. Efekalam Chinaza Godswill Awuchi |
| author_facet | Chigozie E. Ofoedu Ebelechukwu O. Ofoedu James S. Chacha Clifford I. Owuamanam Ifeyinwa S. Efekalam Chinaza Godswill Awuchi |
| author_sort | Chigozie E. Ofoedu |
| collection | DOAJ |
| description | The consumption of red wine by most wine drinkers has increased significantly because of the perceived health benefits which are linked to its inherent quality characteristics. In the quest to determine the conformity of Nigeria’s domestic red wine quality with their international counterparts, the quality characteristics of domestic red wines produced in Nigeria were evaluated using foreign red wines as markers of wine quality and authenticity. Foreign and domestic red wines obtained in Nigeria were analyzed for physicochemical, antioxidant, and sensory properties using standard methods. Results showed that the domestic wines had significantly (p<0.05) higher pH (4.03–4.16) and total sugar content (8.60–9.27%) while the foreign wines had significantly (p<0.05) higher total titratable acidity (0.76–0.83%), Brix (6.98–8.04 g/100 g), alcohol (14.44–15.21% ABV), and polyphenol content (385.13–412.75 mg/L). Additionally, the domestic wines exhibited significantly (p<0.05) lower antioxidant capacity compared to the foreign wines. Although the wines’ hue angle (27.68°–41.46°) indicated a red colour spectrum in the visible region of the opponent colour chart, the total colour difference (ΔE) between foreign and domestic wines was significant. The sensory characteristics of the wines differed significantly as the panelist rating for overall acceptance ranged from 5.58 to 7.33. This research has provided valuable insight that the domestic wines studied showed a considerable level of authenticity and different levels of quality according to their varying concentration of organic acids, residual sugars, and phenolic compounds. |
| format | Article |
| id | doaj-art-4365d4576de947e385fb0d971ced411d |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-4365d4576de947e385fb0d971ced411d2025-02-03T06:12:25ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/8368992Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and AuthenticityChigozie E. Ofoedu0Ebelechukwu O. Ofoedu1James S. Chacha2Clifford I. Owuamanam3Ifeyinwa S. Efekalam4Chinaza Godswill Awuchi5Department of Food Science and TechnologyDepartment of Food Science and TechnologyDepartment of Food Science and AgroprocessingDepartment of Food Science and TechnologyDepartment of Food Science and TechnologySchool of Natural and Applied SciencesThe consumption of red wine by most wine drinkers has increased significantly because of the perceived health benefits which are linked to its inherent quality characteristics. In the quest to determine the conformity of Nigeria’s domestic red wine quality with their international counterparts, the quality characteristics of domestic red wines produced in Nigeria were evaluated using foreign red wines as markers of wine quality and authenticity. Foreign and domestic red wines obtained in Nigeria were analyzed for physicochemical, antioxidant, and sensory properties using standard methods. Results showed that the domestic wines had significantly (p<0.05) higher pH (4.03–4.16) and total sugar content (8.60–9.27%) while the foreign wines had significantly (p<0.05) higher total titratable acidity (0.76–0.83%), Brix (6.98–8.04 g/100 g), alcohol (14.44–15.21% ABV), and polyphenol content (385.13–412.75 mg/L). Additionally, the domestic wines exhibited significantly (p<0.05) lower antioxidant capacity compared to the foreign wines. Although the wines’ hue angle (27.68°–41.46°) indicated a red colour spectrum in the visible region of the opponent colour chart, the total colour difference (ΔE) between foreign and domestic wines was significant. The sensory characteristics of the wines differed significantly as the panelist rating for overall acceptance ranged from 5.58 to 7.33. This research has provided valuable insight that the domestic wines studied showed a considerable level of authenticity and different levels of quality according to their varying concentration of organic acids, residual sugars, and phenolic compounds.http://dx.doi.org/10.1155/2022/8368992 |
| spellingShingle | Chigozie E. Ofoedu Ebelechukwu O. Ofoedu James S. Chacha Clifford I. Owuamanam Ifeyinwa S. Efekalam Chinaza Godswill Awuchi Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity International Journal of Food Science |
| title | Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity |
| title_full | Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity |
| title_fullStr | Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity |
| title_full_unstemmed | Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity |
| title_short | Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity |
| title_sort | comparative evaluation of physicochemical antioxidant and sensory properties of red wine as markers of its quality and authenticity |
| url | http://dx.doi.org/10.1155/2022/8368992 |
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