Development, Physicochemical Characterization and Sensory Evaluation of a Red Wine Using Roselle (Hibiscus Sabdariffa) and Peppermint (Mentha Piperita L.) Extract

Abstract

Wine is called as a functional fermented food as it shows several health benefits. This fermented undistilled
alcoholic beverage is produced by anaerobic fermentation of grape sugars to ethanol by the wine yeast. In
this study, roselle (Hibiscus sabdariffa) and peppermint (Mentha piperita L.) extract were used for making
the wine along with main ingredients to obtain nine variations of wine. All the ingredients are best known
for their medicinal and nutritional benefits. Baker’s yeast (Saccharomyces cerevisiae) was used for the
fermentation process. Each variation along with the standard red wine (control) was fermented for 28 days.
Characterization properties like pH and Total Soluble Solids were measured and observed weekly. After 28
days, sensory evaluation was conducted for the developed variations. The results showed that the variations
with 10% of roselle were found to be the most accepted and amongst them, red wine with 10% roselle and
6% of peppermint extract (V2T3) was the best selected one by sensory panelists. The final products for all
the variations and control were tested to measure their pH, specific gravity, alcohol content and vitamin C.
The pH, specific gravity and alcohol by volume (%) of the most accepted variation (V2T3) were 2.96, 1.006
and 10.73% respectively. The results indicate developed red wine was accepted by the panelists.