Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 8(2): 331 - 333. Published August 2008.
Comparative study of wine produced from cocoa sweatings and cocoa powder
Jayeola C.O. and Lawal J.O.*
Cocoa Research Institute of Nigeria, PMB 5244, Ibadan, Nigeria.
*Corresponding author email: yemisilawal2003@yahoo.com
ABSTRACT
Objective: To compare the chemical and physical attributes of wine produced from cocoa powder (CPW) to wine from cocoa sweating (CSW).
Methodology and results: Both wines were produced in the winery room of the Cocoa Research Institute of Nigeria (CRIN). Cocoa sweating was collected from the pod-breaking unit of the fermentary and the juices were used for wine production. Cocoa powder wine was processed using cocoa powder. Further processing involved dilution of the juice and powder with water-glucose syrup, then fermentation using yeast (S. cerevisiae). Wines were decanted and allowed to undergo an aging process after which they were bottled, pasteurized and cooled. Chemical analysis and organoleptic characterization of the wines was carried out alongside commercially available wines. The organoleptic appraisal used a 9-point hedonic scale ranging from 9 (like extremely) to 1 (dislike extremely) and was carried out using 100 untrained panelists, all accustomed to wine drinking. Wine from sweating (CSW) has a pH of 3.65 as compared to 3.10 for wine from powder (CPW). The alcohol content of CSW is 11% while that of CPW is 8%. CPW has light brown color, sweet and sour taste, with brilliance, aromatic flavor and a clear sparkle, while CSW has a colorless appearance, sour taste and is slightly turbid. Sensory evaluation results showed that CPW was more acceptable in color, brilliance and taste than the CSW.
Conclusion and application of findings: Two different types of wine could be produced from cocoa. The CPW with low alcohol content is sweet and would target consumers who prefer sweet taste and could be served as table wine. CSW with high alcoholic content would be more preferable for people that cherish high alcohol content. Developing wines from cocoa would increase value addition opportunities available to farmers and further augment their incomes.
Key words: Cocoa, powder, sweating, wine, chemical analysis, organoleptic appraisal
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