SENSORY AND PHYSICO-CHEMICAL ANALYSIS OF SOME WINES

ABSTRACT

Wine is a common alcoholic beverage in our country. It is made from either

fruits or strains of yeasts. Wines must contain less acid. Based on the

Philippine Standard of titrable acidity for tropical fruit wines should be 0.6 to

0.9% and the pH must be 3.0 to 4.0 of tropical fruit wines. The purpose of

this research is to obtained a desired result of titrable acidity and the pH

quality of our local Bahalina wines. We, Biological Science major students of

Holy Name University, conducted this experiment to determine the sensory

(smell, sourness) and physico-chemical (pH and titrable acidity) analysis of

wines or Bahalina that we have collected from our local towns; such as Albur,

Calape and Lila . And commercial wines that our instructor prepared such as

Vino de Coco, Boone's and not yet aged wine from the laboratory as samples

to our experiment.

INTRODUCTION

Wines are alcoholic fermented fruits used as beverage in the

Philippines. In our region, Bohol was known of wine or Bahalina producers

which growing coconut fruits that were subjected to wine making. Bahalina is

a fermented wine out of sweet tube from coconuts. Tuba is the sap or juice

that flows out of the coconut fruits. When added to bahalina tungog

fermentation will start. Sediments will be separated from the wine every now
and then. It will be fully distilled after 10 months or more to achieve its

perfect vintage. According to some people, it is a local moonshine, as it is

surreptitiously distilled in hidden stills, a process to make it more of prized

possession as a vintage wine.

The quality of the wines must conform to the requirements set by the

Philippine National Standard (PNS) and Food and Drug Administration

(FDA).The pH must be 3.0 to 4.0 for tropical fruit wines. The pH signifies the

intensity or degree of acidity of a food material. The titratable acidity or total

total acidity is the sum of all titratable acidities of the wine when it is titrated

to pH 7 against a standard alkaline solution using some phenolphthalein

indicator or in bahalina wine titration no indicator was used instead a

potentiometris titration was used, it is amount of organic acids derived from

the raw materials or produced during alcoholic fermentation. Its Titratable

acidy must pass the Philippine Standard Titratable acidity for tropical fruit

wines which is 0.6 to 0.9%.

To obtained the desired result of titrable acidity and pH quality of wines, we

have to determine the sensory which is referred to smell/sourness and

physico-chemical which is also referred to pH and titrable acidity of our local

Bahalina wines in Bohol. The pH is a measure of how strong the acids are in

relation to all of the other compounds in a wine. The lower the value, the

more strongly acidic the sample will be. While the Titrable Acidity will tell us

how much physical acid there is in the wine, the pH tell us how this acidity
will be perceived. Titrable acidity is applied to sensory perception of wine's

acidity, i.e. its tartness, sourness, crispness. And pH is the measurement of

the likelihood and speed of occurrence of pH dependent reactions.

THEORETICAL BACKGROUND

The relationship between pH and titrable acidity of wines. The pH of a wine

or juice is a measure of the concentration of free hydrogen ions in solution,

while the Titrable Acidity is a measure of the total amount of hydrogen ions.

Based on these definitions, one might be tempted to think there is a

relationship between the pH and the TA in juices and wines. Unfortunately,

there is no direct or predictable relationship between pH and TA, and the

same titratable acidity can be measured in different juices with either low pH

or high pH. The pH is not correlated with the concentration of acids present,

but is influenced by their ability to dissociate.

It is best to adjust acidity to a pH or titratable acidity value because one

would hope that the pH can be adjusted to the desired value and at the same

time achieve the desired TA value. However, if the desired values of both

parameters cannot be achieved, then preference should be given to the pH,

particularly with musts. This is because pH plays an important role in many

aspects of winemaking and wine stability. The pH influences microbiological

stability, affects the equilibrium of the tartrate salts, determines the

effectiveness of sulfur dioxide and enzyme additions, influences the solubility

of proteins and effectiveness of bentonite and affects red wine colour and

oxidative and browning reactions (Boulton et al. 1996).

It is best to adjust the acid as early as possible because juice and wine are

more stable at lower pH. In the case of red musts, it is advisable to adjust the

pH to 3.4 or lower. If the desirable TA cannot be achieved, then the must

should be adjusted to pH 3.4 regardless of the amount of tartaric acid

required to do so. Note that a large amount of the added acid will precipitate

later as KHT, resulting in a decrease in the TA. Given that the pH of red wines

is likely to rise during fermentation, due to the leaching of potassium ions

from the skins, it is recommended that the pH be measured during

fermentation on skins and that additions be made to maintain the pH in the

range 3.4 – 3.5.

MATERIALS AND METHODS

The Bahalina wines we have collected from local towns such as two samples

from the town of Alburquerque with different

barangay, one sample from Calape and one

sample from Lila. And other three samples that

were already processed which provided by our

instructor such as Vino de Coco, Boone's and

the code 103 sample but not yet aged wine

which was processed in the laboratory by our

instructor. They are total of seven samples of Bahalina

wines were used in the experiment.

We used plastic cups for the wine in each samples.

Each student were given seven plastic cups with the

Bahalina wine inside to determine the Sensory and

Physico-Chemical Analysis of wine samples both the

Olfactory (smell) and Gustatory (taste) sense.

We rated the samples whether its pleasant or unpleasant. And also we taste

each samples to rate whether its sour or bitter.

In determine the pH, we used pH meter to

collect the data in each samples. We used pH

meter, a specialized tool to test pH. The pH

meter should be calibrated using a set of pH

buffer solutions. Once calibrated, all that is needed to test the pH of wine is

to insert the probe into the sample and slowly stir (using magnetic stirrer)

until the reading on the meter stabilizes.

To determine the titrable acidity in each Bahalina sample by using the

potentiometric titration process. A Burette set up was used together with the

iron stand and a clamp holder which connects the burette. A 50 ml of water

and a 10 ml of Bahalina wine was place in the Erlenmeyer flask using the

pipet which serves as the analyte and at the same time sodium hydroxide

was place in the buret which is the titrant at zero reading. During the

potentiometric titration process a magnetic plate was used where the

Erlenmeyer which contains analyte was placed and a magnetic stirrer was

placed inside the Erlenmeyer flask. Drop of sodium hydroxide was drop into

the Erlenmeyer which contains the analyte until its reach its exact pH at 7.

RESULTS AND DISCUSSIONS

A. Sensory Evaluation Data

Smell 523 414 103 651 248 038

(Albur) (Calape) (Lab. not (Vino de (Boone’s) (Lila)
yet aged) coco)
(9)Extreamel
y Pleasant 2 1 1
(8)Very
Pleasant 3 4 1 1
(7)Moderatel
y Pleasant 2 1 2 1
(6)Slightly
Pleasant
 Smell 523 414 103 651 248 038
(Albur) (Calape) (Lab. not (Vino de (Boone’s) (Lila)
yet aged) coco)
1 2 1
(5)Neither
Pleasant
or 3 2 2 1
Unplesant
(4)Slightly
1 3 1 1
Unpleasant
(3)Moderatel
y 1 1 1 2
Unpleasant
(2)Very
Unplesant 1 1 2 2 1
(1)Extremely
Unpleasant 1 3 1

Total 6.56 6 4.67 2.67 4.67 4.89

In Sensory evaluation using the sense of smell, Bahalina wine sample 523

from albur got the highest average score or pH which is 6.56 then sample

651 got the lowest pH which is 2.67 which is the most acidic.

B.Sensory Evaluation Data

Sourness 523 414 103 651 248 038

(Albur) (Calape) (Lab. not (Vino de (Boone’s) (Lila)
yet aged) coco)
5 (Extremely
Sour) 1 1 1 1
4 (Very sour)
2 4 1
3
( Moderately 3 1 1 1 1 5
sour)
2 ( Slightly
sour) 2 1 6 5 2
3
 Sourness 523 414 103 651 248 038
(Albur) (Calape) (Lab. not (Vino de (Boone’s) (Lila)
yet aged) coco)

1 (Neutral) 1 2 2 1 6

Total 5.4 5.6 3.4 4.6 2.6 5.2

In Sensory evaluaton using the sense of taste, Bahalina wine sample 414

from calape the highest pH which is 5.6, which means it is extremely sour

and sample 248 got the lowest pH 2.6 which is the least sour of them all

using the sense of taste.

C.Physico-Chemical Analysis Data

pH @ 28.6°C
pH
Most Sour 414 3.23
523 3.20
038 3.19
651 3.13
103 3.20
LeastSour 248 2.65

low pH acid 248

651
038
523,103
high Ph 414

D. Titrable Acidity and pH

 Perf. Task
Sample Source Vml NaOH Used Titratable Acidity pH

523 Albur 14.75 1.06 7.05

414 Calape 13.10 0.94 7.26

038 Lila 22.10 1.59 7.08

709 Albur 12.90

(performed by our
professor)
Vino de Coco
651 (commercial) 16.85 1.21 3.13
248 Boone’s
(commercial) 6.58 0.47 2.65
103 Processed in Lab.
(not yet aged) 10.05 0.72 3.20
In titratable acidity, only sample 103 (from laboratory but not yet aged) wine

got 0.72% titratable acidity which passed the Philippine Standard Titratable

acidity for tropical fruit wines which is 0.6 to 0.9%. The rest of the sample

failed in passing the standard titratable acidity for tropical fruit wines.

In pH, sample 248 (Boone’s commercial), 651(vino de coco, commercial) and

sample 103 (from laboratory but not yet aged) passed the standard pH which

is 3.0 to 4.0 for tropical fruit wines. Bahalina wine sample from Albur, Calape

and Lila failed in passing the pH standard of tropical fruit wine.

CONCLUSION

Based of the results shown, our local Bahalina wines failed in both titrable

acidity and pH standard, for titrable acidity and pH standard for tropical fruit

wines. Only the sample 103 passed the desired result which provided and

already processed by our instructor, the not yet aged wine. As we can see
the result, our local Bahalina wine industry needs to be properly processed to

improve the quality of wine. We can improve the quality of our local Bahalina

wines to make used of coconuts and put it to good use of wine production

that competes in global wine industry.

REFERENCES

Boulton, R.B.; Singleton, V.L.; Bisson, L.F.; Kunkee, R.E. 1996. Principles and
practices of winemaking. New York: Chapman & Hall: 521–253.

The Australian Wine Research Institute ©2018, Awri

Merriam Webster Dictionary; definition of wines

Wikipedia site; definition of wines

https://www.Determination_of_titratable_acidity_in_white_wine.pdf
http://www.ppdobohol.lgu.ph/MunProposals/pilar_files/BahalinaProduction_Pil
ar_2010.pdf
https://www.mt.com/ph/en/home/library/applications/lab-analytical-
instruments/Wine-analysis-acidity.html