ignay [Antidesma bunius (L.) Spreng.

] fruits were
used in the preparation of wine. Must and wine
samples were obtained at the following stages of
processing: must upon dilution with water, after
adustment of sugar content, before addition of
wine yeast, before aerobic fermentation, during aerobic
fermentation (after ! and " days), and during anaerobic
fermentation (end of !
st
and #
nd
wee$)% and raw wine and aged
wine (!
st
, #
nd
, and &
th
month). 'hese were analy(ed for the
following physicochemical properties: p), total titratable acidity,
total soluble solids, total sugars, total reducing sugars, alcohol
content and amino*nitrogen. 'he +alues obtained ranged from
#.,#-.-! ".&.-.-", -.&/-.-" !.!--.-01, !..-.- #!.-
2
-.-
o
2ri3, &.4,-.!# !0!..4-.", mg glc mL
*!
, 0./"-.-&
,&./0-.4# mg glc mL
*!
, -- !#-1 and !#./.-.--
&"./-!#./. mg 5 L
*!
, respecti+ely. 6esults indicated that the
changes in the physicochemical properties of the must7wine
samples at different stages of bignay wine processing are
correlated with each other. 8 good $nowledge of the changes of
the physicochemical properties of local wines during processing
would contribute to the de+elopment of good 9uality wines,
which would be beneficial to local wine manufacturers.
KEY WORDS
bignay, chemistry, food science, must, physicochemical, wine
INTRODUCTION
:n the ;hilippines, a +ariety of tropical fruit wines are
produced either for home consumption or commercial purposes.
)owe+er, tropical wines are subecti+ely percei+ed to be of
inferior 9uality on the basis of fla+or, aroma, bou9uet, and color.
'his may be due to their low sugar content, high acidity, and the
presence of microorganisms other than wine yeast.
Modifications in the grape wine production, such as
pasteuri(ation, amelioration of fruit uices with sugar, and
Vol. 6 | No. 2 | 2013 Philippine Science Letters 249
ARTICL
Ph!sicoche"ic#l properties o$
%i&n#! 'Anti(es"# %)ni)s *L.+
Spren&., -ine #t (i$$erent st#&es o$
processin&
Ma. Desiree Belina-Aldemita
1
*, Veronica C. Sabularse
1
, Erlinda I.
Dizon
2
, ilma A. !urtada
"
and Mar# Ann $. %orio
1
1
Institute of Chemistry, College of Arts and Sciences,
2
Institute of Food Science and Technology, College of Agriculture,
3
Institute of Human Nutrition and Food, College of Human Ecology,
ni!ersity of the "hili##ines $os %a&os, College, $aguna
'Corres#onding author
Email Address( md)aldemita*yahoo+com
Su)mitted( ,arch 2-, 2.13
/e!ised( Se#tem)er 10, 2.13
Acce#ted(Se#tem)er 11, 2.13
"u)lished( 2ecem)er 13, 2.13
Editor3in3charge( Eduardo A+ "adlan
addition of water, ha+e been applied to tropical fruits to produce
acceptable tropical wines.
2ignay [Antidesma bunius (L.) Spreng.] is nati+e to the
;hilippines and often grows in the mountains with a tropical
climate. :t belongs to the <uphorbiaceae family. :t has o+oid*
shaped fruits clustered together in a bunch of "-*.- small fruits.
:t is colored green and turns red to blac$ as it ripens. 'he fruit
has a sour sweet taste when ripe and is commonly used to ma$e
am and wine (=igure !).
'here is a considerable lac$ of information with regard to
the physicochemical properties of these locally manufactured
wines. :n particular, there has been no report in the literature
about the changes in the physicochemical properties at each
stage of bignay wine processing. 'his is the first study that
in+estigates these changes and attempts to e3plain the
biochemical aspects of such changes. >nowing the changes in
the physicochemical properties during the manufacture of bignay
wine, as well as those of the final product, would allow
manufacturers to de+elop high*9uality wines comparable, or
e+en superior, to popular, highly accepted wines.
MATERIALS AND METHODS
?ine processing was conducted at the =ood Microbiology
Laboratory (=ML), :nstitute of =ood Science and 'echnology
(:=S'), @8, A;L2, @ollege, Laguna. 'he analysis of
physicochemical properties was done at the :nstitute of
@hemistry, @8S, A;L2, @ollege, Laguna.
Raw materials.
=ully ripe bignay [Antidesma bunius (L.) Spreng.] fruits
were obtained from the :nstitute of ;lant 2reeding, A;L2,
@ollege, Laguna. 'hese materials were transported to the =ML,
:=S', @8, A;L2, @ollege, Laguna. 'he fruits were then
manually sorted to obtain fully ripe, whole fruits de+oid of
2.0 Philippine Science Letters Vol. 6 | No. 2 | 2013
&i'ure 1. %ignay fruits clustered together in a )unch of 3.34. small fruits+ Each fruit ri#ens une!enly, so the fruits in a
)unch !ary in shades of color from greens and yello5s to reds and #ur#les+
blemishes. 'hese were then detached from the stem, washed,
and drained.
Processi! o" #i!a$ wie
'he bignay wine was prepared using the method of Bi(on
(#--,) as follows (=igure #).
M%st &re&aratio. 8n amount of /.0 L of water was added
to #.0 $g of bignay fruits then macerated using a blender (!-*
speed Csteri(er, model .!/#*-/,% 'lalnepantla, Me3ico) to
produce the must. 'he sugar content of the must was adusted
from !.. to #-
o
2ri3 by addition of #.#0 $g of refined cane sugar
and then mi3ed thoroughly. 8bout !-1 of the must was
separated for starter preparation.
Starter &re&aratio. Saccharomyces bayanus was
obtained from the =ML, :=S', @8, A;L2, @ollege, Laguna.
'he cultures were transferred into potato de3trose agar slants
and incubated at #4D"-
o
@ for .4D"& h. 'en percent of the total
+olume of the must was placed in an <rlenmeyer flas$ and
plugged with cotton. 'his was pasteuri(ed in boiling water for
"- min, cooled to .-D.0
o
@ and inoculated with S. bayanus.
=ermentation was allowed to ta$e place for #. h at room
temperature. 'he fermented mi3ture ser+ed as the starter for
wine ma$ing.
Treatmet o" t'e m%st. =i+e milliliters of !-1 sodium
metabisulfite (Ani+ar, 8E8F =inechem, 8uburn, 5S?,
8ustralia) were added per "./, L of the prepared must to destroy
spoilage microorganisms. 'he must was distributed into gallon
ars. Space was allotted for the addition of starter and the rise of
the must during acti+e fermentation. 'he gallon ars were
plugged with clean cotton and allowed to stand for #. h at room
temperature.
(ermetatio. 'he pre+iously prepared starter was added
to the treated must. 8erobic fermentation was allowed to ta$e
place for " d. 'he cotton plugs were then replaced with
fermentation loc$s and anaerobic fermentation was allowed to
Vol. 6 | No. 2 | 2013 Philippine Science Letters 2.1
&i'ure 2. Schematic diagram of the #re#aration of )ignay 5ine+
proceed for " w$.
Har)esti!* stori!* a+ a!i!. 'he wines were filtered
through clean cheesecloth and placed in sterili(ed gallon ars.
=i+e milliliters of !-1 sodium metabisulfite were added per
"./, L of wine. 'he gallon ars were co+ered with polyethylene
sheet tied with rubber band and stored at room temperature (#-D
##
o
@) in a dry place for aging.
Aal$sis o" P'$sicoc'emical Pro&erties
'he analysis of the physicochemical properties was done on
the following samples: must upon dilution with water, must after
adustment of sugar content, must before addition of wine yeast,
must before aerobic fermentation, must during aerobic
fermentation (after ! and " d), must during anaerobic
fermentation (end of !st and #nd w$), raw wine, and aged wine
(!st, #nd, and &th mo). 8ll of the assays were performed in three
replicates.
&H. 'he p) of the samples was determined with a
@yberScan !--- p) meter (<utech :nstruments, Singapore)
which was calibrated with standard buffer solutions of p) ..-
and /.-. 8n ade9uate amount of sample was placed in a bea$er
and its p) was determined at room temperature.
Total Titrata#le Aci+it$ ,TTA-. 'he ''8 of the samples
was determined using the method of Goec$lein et al. (!,,,) with
some modifications. 8 @yberScan !--- p) meter was
calibrated with standard buffer solutions of p) ..- and /.-.
'wenty milliliters of pre+iously boiled, cooled distilled water
()#C) were placed in a !--*mL bea$er and the p) was adusted
to p) 4.# using standardi(ed -.-! 5 sodium hydro3ide (5aC))
(Ani+ar, 8E8F =inechem, 8uburn, 5S?, 8ustralia). Cne
milliliter of wine sample was added into the bea$er and the
mi3ture was titrated with standardi(ed -.-! 5 5aC) until p)
4.#. 'he ''8 was e3pressed in terms of tartaric acid (g !--
*!
mL
*!
).
Total Sol%#le Soli+s ,TSS-. 8 hand*held 8tago
o
2ri3
refractometer was used to determine the 'SS of the samples.
'wo to three drops of sample were placed on the prism of the
refractometer then the 'SS reading was ta$en directly and
e3pressed as
o
2ri3.
Total S%!ars ,TS-. 'he phenol*sulfuric acid method was
followed to determine the 'S. Cne milliliter of sample was
placed into an acid*washed test tube to which ! mL of 01
phenol (Merc$, Barmstadt, Hermany) was added. =i+e
milliliters of concentrated sulfuric acid ()#SC.) (E' 2a$er,
;hillipsburg, 5ew Eersey, AS8) were added rapidly by direct
stream of acid to li9uid surface. 'he mi3ture was mi3ed using a
+orte3 mi3er and allowed to stand for !- min. :t was placed in a
2.2 Philippine Science Letters Vol. 6 | No. 2 | 2013
%able 1. "hysicochemical #ro#erties of the )ignay 6Antidesma bunius 7$+8 S#reng+9 must:5ine sam#les during #rocessing+
water bath at #0* "-
o
@ for !-* #- min. 'he absorbance was read
at .,- nm using a Shimad(u AI*mini !#.- spectrophotometer
('o$yo, Eapan). 'he results were e3pressed as mg glucose mL
*!
(fresh weight).
Total Re+%ci! S%!ars ,TRS-. 'he estimation of '6S was
based on the dinitrosalicylic acid (B5S) method of Miller (!,0,)
with some modifications. 'he B5S reagent was prepared by
dissol+ing !-.& g of B5S (8a3 @hemicals, 5S?, 8ustralia) and
!,.0 g of 5aC) in &-- mL of distilled water, and gently heated
in a water bath at 4-
o
@ until a clear solution was obtained.
'hen, "-& g of sodium potassium tartrate tetrahydrate (>ansai
rgt corp, )iri$ita, Eapan), /.0 mL phenol (Merc$, Barmstadt,
Hermany) (melted at &-
o
@), and 4." g of sodium bisulfite
(Ani+ar, 8E8F =inechem, 8uburn, 5S?, 8ustralia) were added.
'he final +olume was raised to !.!& mL with )#C. 'he solution
was filtered and stored at room temperature in a dar$ bottle.
Cne milliliter of sample was placed in a test tube and #.-
mL of B5S reagent were added after which the solution was
mi3ed and co+ered with a glass marble. 'he mi3ture was heated
in a boiling water bath for !0 min, cooled to room temperature,
and then diluted to #- mL with distilled )#C. 8bsorbance was
read at 00- nm using a Shimad(u AI*mini !#.-
spectrophotometer ('o$yo, Eapan). 'he results were e3pressed
as mg glucose mL
*!
(fresh weight).
Alco'ol Cotet ,AC-. =orty milliliters of sample and #-
mL of distilled water were placed in a round bottom flas$.
Bistillation was done until "- mL of distillate was collected in a
0-*mL graduated cylinder. 'he distillate was made up to a
+olume of .- mL using distilled water. 'he solution was mi3ed
and cooled to #-
o
@. ;ercent alcohol was read directly using a
hydrometer.
Amio.Nitro!e ,AN-. 'he 85 content of the samples was
determined using the formol titration method of Goec$lein et al.
(!,,,) with some modifications. 'he sample from ''8 analysis
(when the solution reached its endpoint) and ! mL of formalin
(8a3 chemicals, 5S?, 8ustralia) (pre+iously neutrali(ed with
-.-! 5 5aC) solution until p) 4.#) were mi3ed. 8n unchanged
p) after mi3ing indicated that amino nitrogen was absent.
?hen the p) decreased, titration was continued until p) 4.# was
achie+ed. 'he 85 was e3pressed as mg 5 L
*!
.
Statistical Aal$sis
'he data for physicochemical properties were reported as
the mean standard de+iation computed from three +alues.
85CI8 using @ropStat
J
statistical analysis software was used
to determine the significant differences of each +ariable at
different stages of wine processing. Means separation was done
using LSB at 01 le+el of significance. ;earson product moment
correlation analysis (r) using S;SS
J
+ersion !& was done to
determine strength of the relationships between parameters.
Statistical significance was inferred at ;K-.-0 (,01) and ;K-.-!
(,,1) le+el of confidence.
RESULTS AND DISCUSSION
P'$sicoc'emical Pro&erties o" /i!a$ M%st0Wie Sam&les
D%ri! Processi!
2ignay fruits were used to produce a red wine. Must and
Vol. 6 | No. 2 | 2013 Philippine Science Letters 2.3
%able 2. Correlation analysis of the #hysicochemical #ro#erties of )ignay 6Antidesma )unius 7$+8 S#reng+9 must:5ine sam#les
during #rocessing+
wine samples were obtained during processing and analy(ed for
physicochemical properties. 'he +alues are summari(ed in
'able !.
&H. 'he p) of the must upon dilution with water was
".&.L-.-" which decreased significantly to "...L-.-! before the
addition of yeast. 'his may ha+e been due to the e3traction of
acidic components from the fruit into the must or to the
metabolic acti+ity of organic acids by other microorganisms that
were already present in the must. 'he decrease in p) continued
after addition of wine yeast until the first wee$ of anaerobic
fermentation with a +alue of #.,&L-.-#, which may be attributed
to the production of organic acids from the utili(ation of sugars
by the yeast for its growth. Crganic acids such as pyru+ic acid
are produced during glycolysis, which may be further
metaboli(ed into other organic acids such as succinic acid and
malic acid in the citric acid cycle, and which are then e3creted
into the must. 'he citric acid cycle produces carbon dio3ide and
water, which leads to the formation of carbonic acid, thus
decreasing the p). 'here was no significant change in p) from
the !
st
wee$ to the #
nd
wee$ of anaerobic fermentation. Ander
anaerobic conditions, the pyru+ate resulting from glycolysis is
decarbo3ylated to acetaldehyde, which is reduced to ethanol.
'he decrease in p) to #.,#L-.-!obser+ed during wine
har+est may be due to the effect of filtration, which may ha+e
led to the e3traction of other organic acids from the press
residues as reflected by the significant increase in the titratable
acidity. 5o significant change was obser+ed during the !
st
month of aging. ;erhaps, the production of organic acids had
ceased as reflected by the stable ''8 +alues. )owe+er, a
significant change was obser+ed during the #
nd
month, which
stabili(ed until the &
th
month with a +alue of ".-"L-.-!. Some
components of the wine may ha+e been responsible for its
buffering acti+ity.
Total Titrata#le Aci+it$. 'he ''8 +alue of the must upon
dilution with water was -./&L-.-#1, which significantly
decreased to -.&/L-.-"1 after adustment of the sugar content.
'he decrease in ''8 may be due to the mas$ing of the acids by
the added sugar. :ncreasing +alues until the !
st
wee$ of
anaerobic fermentation (-.,.L-.-!1) may be attributed to the
upta$e of sugars by the yeast, which metaboli(ed the sugars into
organic acids (through glycolysis and the citric acid cycle), some
of which may ha+e been released into the must. 'his is reflected
by the decrease in the total sugar content of the must.
'he organic acids of microbial origin that contribute to the
acidity of the must are succinic, $eto*acids pyru+ic and *
$etoglutaric acid, L(M)*lactic acid, and lesser amounts of other
non*+olatile acids (2oulton et al. !,,&). >eto*acids play a role
in the formation of stable wine pigments such as reacting with
anthocyanins to form pyranoanthocyanins, which are more
stable to o3idati+e degradation than anthocyanin pigments
(2a$$er and 'imberla$e !,,/).
5o significant change was obser+ed on the #
nd
wee$ of
anaerobic fermentation. 2y this time, the yeast had metaboli(ed
the sugars into ethanol instead of producing organic acids in the
citric acid cycle, thus the change in titratable acidity is +ery
small. =ermentation has little effect on total acidity, but it does
increase their chemical di+ersity. 'he increased comple3ity may
play a minor role in the de+elopment of an aged bou9uet
(Eac$son #--4).
'he stable ''8 +alues during aging (!.!-L-.-01) may be
due to the absence of yeast that had been pre+iously separated
prior to aging.
Total Sol%#le Soli+s. 'he soluble solids of musts and sweet
wines are composed mostly of sugars. 'he 'SS +alue is a useful
indicator of potential alcohol yield after fermentation and the
li$elihood of residual sugars remaining (Eac$son #--4).
'he 'SS +alue of the must after dilution with water was
!..L-.-
o
2ri3, which abruptly increased to #!.-L-.-
o
2ri3 upon
adustment of sugar content. 'his was e3pected since soluble
solids of musts are composed mostly of sugars. 'he decrease in
'SS +alue to !4.-L-.-
o
2ri3 during aerobic fermentation could
be due to the utili(ation of sugars by yeast to produce organic
acids and other metabolites, as well as the production of a little
amount of alcohol. S. bayanus has the capability to carry out
fermentation e+en in the presence of o3ygen, gi+en a high
enough concentration of sugar (Serra et al. #--").
'he abrupt decrease in 'SS +alue to 4.0L-.-
o
2ri3 on the !
st
wee$ of anaerobic fermentation, which continuously decreased
to &.-L-.-
o
2ri3 until the end of anaerobic fermentation, can be
attributed to the utili(ation of the sugars for the production of
alcohol. Ander anaerobic conditions, the yeast con+erts the
glucose, fructose, and sucrose found in must into ethanol +ia the
process of fermentation. 8ging resulted in a stable 'SS +alue of
&.-L-.- N2ri3. 2y this time, the yeast was already separated
from the must, thus, no utili(ation of sugar occurred as reflected
by the insignificant changes in sugar content.
Total S%!ars a+ Total Re+%ci! S%!ars. 'he total sugar
and reducing sugar contents of the must upon dilution with water
were !".0!L-.!- and !!.".L-.&, mg mL
*!
, respecti+ely, which
abruptly increased to !0!..4L-.", and ,&./0L-.4# mg mL
*!
,
respecti+ely, upon sugar adustment. 'he increase in both sugar
contents was e3pected, as table sugar was added into the must.
'here were no significant changes until before aerobic
fermentation, which indicated the non*utili(ation of sugars.
'here was a slight but significant decrease in both sugar contents
after the !
st
day of aerobic fermentation, which continued until
the "
rd
day of aerobic fermentation. 'he sugars may ha+e been
metaboli(ed in glycolysis and the citric acid cycle for the
production of metabolites re9uired for growth and reproduction
of the yeast.
2.4 Philippine Science Letters Vol. 6 | No. 2 | 2013
8n abrupt decrease to .,.!0L!./ and "!.,,L-./. mg mL
*!
in total and reducing sugars, respecti+ely, was obser+ed during
the !
st
wee$ of anaerobic fermentation, which continually
decreased until the end of anaerobic fermentation with +alues of
!-.40L-."! and &.#,L-.-& mg mL
*!
, respecti+ely. 'he yeast may
ha+e degraded the simple sugars into ethanol and carbon
dio3ide, glycerol, aldehydes, lactic acid, and succinic acid.
8ging resulted in stable total and reducing sugar contents with
final +alues of &.4,L-.!# and 0./"L-.-& mg mL
*!
, which
indicated that the sugars were no longer used for metabolic
purposes as the yeasts were already separated from the wine.
Alco'ol Cotet. 'he alcohol content of -L-1 of the must
upon dilution of water until the !
st
day of aerobic fermentation
reflects the absence of alcohol. 'he slight increase in alcohol
content to #L-1 on the "
rd
day of aerobic fermentation can be
attributed to the ability of S. bayanus to ferment sugar to alcohol
e+en in the presence of o3ygen as mentioned earlier.
'here was a further increase in alcohol content to ,L-1
until the end of anaerobic fermentation, which can be attributed
to the utili(ation of sugars to produce alcohol. Ander
winema$ing conditions, ethanol, and @C# are the maor products
of alcoholic fermentation of sugars by Saccharomyces species.
<thanol, methanol, and polyalcohols are formed in the wine
during fermentation. <thanol is crucial to the stability, aging,
and sensory properties of wine (Eac$son #--4). 'he reduction of
pyru+ate to ethanol sustains the continued operation of
glycolysis under anaerobic conditions. 'he increasing alcohol
content progressi+ely limits the growth of microorganisms.
:t will be noted that the alcohol content of the wines
continued to increase to !#L-1 until the &
th
month of aging.
'his was not e3pected, as the yeasts responsible for alcohol
production were supposed to ha+e been completely separated
from the wine. :t is possible that some microorganisms may
ha+e been able to pass through the cheese cloth during filtration
and ha+e sur+i+ed e+en in the presence of the antimicrobial
agent, sodium metabisulfite. 'he continued increase in alcohol
content may be due to the further reduction of acetaldehyde into
ethanol, as there were no significant changes in the sugar and
amino*nitrogen content in the aged wines.
Amio.itro!e. 'he amino*5 content of the must after
dilution with water was "&."-L".," mg 5 L
*!
, which increased to
&"..#L-.-- mg 5 L
*!
after adustment of the sugar content. 'his
may be due to the release of nitrogenous compounds upon
stirring and was facilitated by diffusion. 2ecause of the added
sugar, water along with other cell materials are drawn out into
the bul$ of the mi3ture (must). 'here were no significant
changes until the #
nd
wee$ of anaerobic fermentation. 'his may
suggest that the yeast preferred the inta$e of carbohydrates o+er
the amino acids for its growth, as reflected by the decreasing
amounts of sugar during these stages, or maybe because amino
acids can be con+erted to related amino acids, such as the
intercon+ersion between cysteine and methionine (2isson !,,!).
)owe+er, a significant decrease in amino*5 content was
obser+ed from the aerobic (0/.""L&."/ mg 5 L
*!
) to anaerobic
(.4.4.L".&4 mg 5 L
*!
) fermentation, which may indicate that by
this time the yeast needed the amino acids for the sustenance of
its e3istence because the le+els of sugar had largely decreased.
8 smaller subset of amino acids can be completely degraded
releasing ammonia, which can then be used in protein
biosynthesis (;ere(*GuOiga et al. !,,/). 8mino acids utili(ed as
nitrogen sources yield organic acids of the citric acid cycle
(2oulton et al. !,,&). 'here was no significant change in
amino*5 content during aging with a final +alue of !#./.L-.--
mg 5 L
*!
, which may be attributed to the absence of yeast in the
wines.
Correlatio o" P'$sicoc'emical Pro&erties o" M%st0Wie
Sam&les
@orrelation analysis of the samples ('able #) re+ealed that
the p) of samples had a strongly positi+e correlation with 'SS
(rP-."4/, ;K-.-0) and a +ery strongly positi+e correlation
(;K-.-!) with 85 (rP-..4!), 'S (rP-.&!/) and '6S (rP-.&.-),
but had a highly negati+e correlation (;K-.-!) with ''8 (rP*
-.0"") and 8@ (rP*-.40#). 'hese signify that the p) of the
samples was +ery much influenced by the le+els of soluble
solids such as sugars, as well as the a+ailable amino acids.
Sugars and amino acids are metaboli(ed by yeast for glycolysis
and the citric acid cycle, producing organic acids such as
pyru+ic, succinic, and *$etoglutaric acids (2oulton et al. !,,&).
:n turn, alcohols, predominantly ethanol, are produced through
utili(ation of sugars by the yeast during anaerobic fermentation
and in small amounts during aerobic fermentation (Eac$son
#--4).
''8 of the samples had a highly significant (;K-.-!) and
positi+e correlation with 8@ (rP-./4!), a significant and
negati+e correlation with 'S (rP*-.""") and '6S (rP*-.".&), but
was not significantly correlated with 'SS and 85. 'hese signify
that high le+els of organic acids resulted from the utili(ation of
sugars. 'he le+el of pyru+ic acid produced during aerobic
fermentation may ha+e affected the le+el of ethanol produced
during anaerobic fermentation. 'he reduction of pyru+ate to
ethanol may ha+e sustained the continued operation of
glycolysis under anaerobic conditions.
'he 'SS of the samples was highly significant (;K-.-!)
and positi+ely correlated with 'S (rP-.,#!), '6S (rP-.,-#) and
85 (rP-.4-0), but was negati+ely correlated with 8@ (rP*-..#0).
'his may signify that the soluble solids were primarily
composed of sugars. 'he fermentable sugar content of must
accounts for ,- to ,01 of the total soluble solids (Goec$lein et
al. !,,,). :ncrease in alcohol content during anaerobic
fermentation, which may be attributed to the utili(ation of
sugars, would result in a decrease in 'SS.
'he 'S of the samples had strongly significant (;K-.-!)
Vol. 6 | No. 2 | 2013 Philippine Science Letters 2..
and positi+e correlations with '6S (rP-.,,0) and 85 (rP-.4.")
but was negati+ely correlated with 8@ (rP*-./!"). '6S had a
highly significant (;K-.-!) and positi+e correlation with 85
(rP-.4".), but was negati+ely correlated with 8@ (rP*-./#,).
8@ had a highly significant (;K-.-!) and negati+e correlation
with 85 (rP*-.&-4). 'hese signify that the le+el of alcohol
increased as the sugars and amino acids were metaboli(ed by the
yeast to form pyru+ate during glycolysis, which was then
con+erted to alcohol during fermentation. 'hese signify that the
sugar content of the must was composed mainly of reducing
sugars li$e glucose and fructose, which were utili(ed by the
yeast during fermentation. Qeast growth continues until
assimilable nitrogen (e.g. amino acids) is depleted and, thus,
affects the rate and progress of fermentation (Heoffrey et al.
#--").
CONCLUSION
'he results of the study showed that the changes in the
physicochemical properties of the must7wine samples at different
stages of bignay wine processing are correlated to each other. :t
may suggest that the 9uality of wine depends on the initial
chemical composition of the must. )owe+er, the identity and
structure of the chemicals present in the must and wine samples
should be further studied, in order to gain a better understanding
of the de+elopment of a high*9uality local wine.
ACKNOWLED1EMENTS
?e wish to than$ the ;hilippine @ouncil for 8d+anced
Science and 'echnology 6esearch and Be+elopment D
Bepartment of Science and 'echnology (;@8S'6B*BCS') and
the :nstitute of @hemistry, @8S, A; Los 2aOos for pro+iding
financial support. ?e also wish to e3press our gratitude to the
:nstitute of =ood Science and 'echnology and its staff for
pro+iding in+aluable assistance and materials in the conduct of
the bignay wine production.
CON(LICTS O( INTEREST
5one
CONTRI/UTION O( INDI2IDUAL AUTHORS
Ma. Besiree 2elina*8ldemita, as lead author, prepared the
draft and finali(ed the writing of this article for publication. 'his
paper is part of her MS thesis. She was in+ol+ed in the
preparation of the bignay wine, sampling, physicochemical
analyses, and interpretation of the results.
Br. Ieronica @. Sabularse is the thesis ad+iser of the lead
author. She was also in+ol+ed in the interpretation of the results,
preparation of the draft, and finali(ation of the manuscript.
Br. <rlinda :. Bi(on is a panel member of the ad+isory
committee of the lead author. 'he lead author wor$ed in her
laboratory during the preparation of the bignay wine and used
her method of wine preparation.
Br. ?ilma 8. )urtada and Br. Mary 8nn C. 'orio were
panel members of the ad+isory committee of the lead author.
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2.6 Philippine Science Letters Vol. 6 | No. 2 | 2013