Ofoedu Chigozie E, Ofoedu Ebelechukwu O, Chacha James S, Owuamanam Clifford I, Efekalam Ifeyinwa S, Awuchi Chinaza Godswill
Department of Food Science and Technology, Federal University of Technology Owerri, PMB 1526, Owerri, Imo, Nigeria.
Department of Food Science and Agroprocessing, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania.
Int J Food Sci. 2022 Oct 17;2022:8368992. doi: 10.1155/2022/8368992. eCollection 2022.
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 ( < 0.05) higher pH (4.03-4.16) and total sugar content (8.60-9.27%) while the foreign wines had significantly ( < 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 ( < 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 (Δ) 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.
由于认识到红酒具有与内在品质特征相关的健康益处，大多数红酒饮用者对红酒的消费量显著增加。为了确定尼日利亚国产红酒的质量与国际同类产品是否相符，以进口红酒作为质量和真伪的参照标准，对尼日利亚生产的国产红酒的质量特征进行了评估。采用标准方法对在尼日利亚获取的进口和国产红酒的理化性质、抗氧化性能和感官特性进行了分析。结果表明，国产红酒的pH值（4.03 - 4.16）和总糖含量（8.60 - 9.27%）显著较高（<0.05），而进口红酒的可滴定酸度（0.76 - 0.83%）、糖度（6.98 - 8.04 g/100 g）、酒精含量（14.44 - 15.21% ABV）和多酚含量（385.13 - 412.75 mg/L）显著较高（<0.05）。此外，与进口红酒相比，国产红酒的抗氧化能力显著较低（<0.05）。尽管红酒的色调角（27.68° - 41.46°）在对立色图的可见区域显示为红色光谱，但进口和国产红酒之间的总色差（Δ）显著。由于评审员对整体接受度的评分在5.58至7.33之间，红酒的感官特征存在显著差异。这项研究提供了有价值的见解，即所研究的国产红酒根据其不同浓度的有机酸、残留糖分和酚类化合物，显示出相当程度的真实性和不同水平的质量。
