Title: EFFECTS OF JUICE CONTENT AND pH OF MUST ON

THE QUALITY OF YACON (SMALLANTHUS

SOCNCHIFOLIUS) WINE
Authors: Pokhrel, Lila Mani
Keywords: Yacon
yacon wine
Issue Date: 27-Nov-2018
Abstract: Yacon brought from Phaksib, Dhankuta was used
for the preparation of yacon wine. The fruit was
sorted, washed, disinfected peeled for juice
extraction. Yacon juice was analyzed for TSS,
acidity, reducing sugar, and pH. Yacon wines were
prepared from nine musts using different
proportion of juice content (100%, 50% and 25%)
and pH (3, 3.5 and 4) maintaining constant TSS
(25ºBx) with addition of sugar and pH of must
were maintained with the help of citric acid.
Fermentation was carried out at ambient
temperature ranging 23-27ºC using baker yeast
and aged for 3 months. Effect of juice content and
pH on sensory attributes of the wines were
evaluated using seven point Hedonic scale rating
test to identify the best product. The data were
analyzed by one-way and two-way ANOVA using
Genstat (Genstat Discovery Edition 12, 2009) at
5% significance level. Sensory analysis showed
that there was significant difference among all the
products with respect to appearance, odor, in-
mouth sensation, finish and overall acceptance.
Variation in juice content and pH of must
significantly (p<0.05) affected wine quality. From
sensory evaluation wine prepared from 100% juice
and pH of 3.5 was found to be superior and had
12.50 % (v/v) alcohol content, 9.2ºBx TSS, 3.40
pH, 0.376% (as % lactic acid) total acidity,
0.012% (as acetic acid) volatile acidity, 367 ppm
ester and 317 ppm aldehyde. Alcohol content,
volatile acidity and other parameters of wine were
within the range of a good quality wine. The cost
of wine prepared using 100% juice and pH of 3.5
was NRs.121 per 750 ml) and hence this wine had
great potential for commercialization.
Description: A dissertation submitted to the Department of
 Food Technology, Central Campus of Technology,
Tribhuvan, University, in partial fulfillment of the
requirements for the degree of B. Tech. in Food
Technology
URI: http://hdl.handle.net/123456789/813
Appears in Collections: Thesis