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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,...

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Autores principales: Ofoedu, Chigozie E., Ofoedu, Ebelechukwu O., Chacha, James S., Owuamanam, Clifford I., Efekalam, Ifeyinwa S., Awuchi, Chinaza Godswill
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9592215/
https://www.ncbi.nlm.nih.gov/pubmed/36299559
http://dx.doi.org/10.1155/2022/8368992
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author Ofoedu, Chigozie E.
Ofoedu, Ebelechukwu O.
Chacha, James S.
Owuamanam, Clifford I.
Efekalam, Ifeyinwa S.
Awuchi, Chinaza Godswill
author_facet Ofoedu, Chigozie E.
Ofoedu, Ebelechukwu O.
Chacha, James S.
Owuamanam, Clifford I.
Efekalam, Ifeyinwa S.
Awuchi, Chinaza Godswill
author_sort Ofoedu, Chigozie E.
collection PubMed
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.
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spelling pubmed-95922152022-10-25 Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity Ofoedu, Chigozie E. Ofoedu, Ebelechukwu O. Chacha, James S. Owuamanam, Clifford I. Efekalam, Ifeyinwa S. Awuchi, Chinaza Godswill Int J Food Sci Research Article 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. Hindawi 2022-10-17 /pmc/articles/PMC9592215/ /pubmed/36299559 http://dx.doi.org/10.1155/2022/8368992 Text en Copyright © 2022 Chigozie E. Ofoedu et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Ofoedu, Chigozie E.
Ofoedu, Ebelechukwu O.
Chacha, James S.
Owuamanam, Clifford I.
Efekalam, Ifeyinwa S.
Awuchi, Chinaza Godswill
Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity
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
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9592215/
https://www.ncbi.nlm.nih.gov/pubmed/36299559
http://dx.doi.org/10.1155/2022/8368992
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