Formulation, physicochemical, sensory, bioactive properties, and microbiological safety assessment of aged traditional “bekleu” (Balanites aegyptiaca) wine

Abstract

The Balanites fruits were used to develop a yellow sparkling indigenous wine, using the musts supplemented with sucrose at 5 % (BaW5), 10 % (BaW10), and 20 % (BaW20). The physicochemical parameters were assessed to monitor the changes during 6-day fermentation; and the physicochemical, sensory, and microbiological properties of the formulated wines were evaluated through 4-week ageing. During fermentation, total soluble solids, specific gravity and pH were negatively correlated to alcohol content (% v/v). Changes in physicochemical properties of aged wines were significant (p<0.05) and the sensory analysis suggested that wine formulated with 20 % sucrose was the best with the highest overall acceptability (7.1) through ageing. Although Coliforms were recovered in aged “bekleu” wine, the safety of samples was found “acceptable”. The mean values of soluble protein, amino acids and ash contents of aged indigenous wines (BaW) ranged from 60.38 to 81.54 mgCasE/100 mL, 23.75 to 41.00 mgAE/100 mL, and 4.38–6.58 %, respectively. Carotenoids (4.04–7.73 mg/100 mL) were only found in aged BaW; and the contents of total polyphenols (92.77–114.02 mgGAE/100 mL), flavonoids (25.73–37.37 mgQE/100 mL) and tannins (11.04–22.35 mgCE/100 mL) in the aged indigenous wines were higher than the aged commercial control wine (CoW). The aged BaW samples recorded the greatest antioxidant activity (DPPH and FRAP assays). The results above suggest that improving of the microbial quality could help to bonify the fascinating functional potential of aged “bekleu” wine.

Keywords

• Bekleu” wine
• B. aegypticus
• Ageing
• Stability
• Quality
• Safety assessment