International Journal of Food Science and Technology 2007, 42, 469–475 469

Original article
Physicochemical and sensory quality of wines from red sorrel/
roselle (Hibiscus sabdariffa L.) calyces: effects of pretreatments
of pectolase and temperature/time

Pascale Mounigan1 & Neela Badrie2*

1 Département Qualité et Economie Alimentaires, Enita Clermont, Lempdes, France
2 Department of Food Production, Faculty of Science and Agriculture, University of the West Indies, St. Augustine, Republic of Trinidad and
Tobago
(Received 13 January 2006; Accepted in revised form 15 May 2006)

Summary The effects of pretreating red sorrel (Hibiscus sabdariffa L.) calyces on the physicochemical and sensory
quality of wines were investigated. Sorrel calyces were processed at 60 C for 3.5 h or 90 C for 30 min at
0%, 0.5% and 1.0% w/w pectolase addition in fermentation of wines. Significant changes (P < 0.01) in all
physicochemical parameters of sorrel wines were found during fermentation, but not (P > 0.05) because of
temperature/time effects. Colour (P < 0.01) became redder with pectolase and on storage at 23 C for
2 months. Significant differences (P < 0.01) were noted in sensory quality for taste and flavour, balance,
duration and overall quality. Higher (P < 0.01) overall sensory quality scores were obtained for wines by
pretreatment at 90 C for 30 min (10.44–11.06/20) when compared with wines at 60 C for 3.5 h (6.88–9.06/
20). Colour of wines from 90 C/30 min was most saturated and red than all wines and had pH 2.57 ± 0.01,
0.43 ± 0.07% citric acid, 10.53 ± 0.53 Bx and 15.29 ± 0.71% alcohol.
Keywords Hibiscus sabdariffa L. pectolase, physicochemical quality, pretreatment, sensory quality, sorrel/roselle, temperature/time.

in sorrel were delphinidin and cyanidin (Pouget et al.,

Introduction
The red sorrel (Hibiscus sabdariffa L.) is a botanical
species of the family Malvaceae. Originated in Malaysia,
it is mainly cultivated in tropical and subtropical regions
of the world (Appell, 2003). It is known by many names
such as ‘Florida roselle’, ‘Florida cranberry’ and ‘Indian
sorrel’ in Florida, USA; ‘asam susur’, ‘asama paya’ and
‘asam kumbang’ in Malaysia; ‘sorrel’ or ‘Jamaican
sorrel’ in the Caribbean; ‘karkade’ or ‘carcade’ in Sudan
and ‘bisap’ in Senegal (Morton, 1974; Stephens, 2003;
Tee et al., 2002; Wong et al., 2002). In the West Indies,
Tropical Africa, Philippines and Indonesia, sorrel
calyces are utilised in refreshing drink, tea, syrup,
pudding, sauce, condiment and perfume (Esselen &
Sammy, 1973; Clydesdale et al., 1979; D’Heureux-Calix
& Badrie, 2004).
The red pigments of sorrel calyces contain anthocya-
nins (Du & Francis, 1973) that are soluble flavonoid
pigments in water, natural phenolics (Mat Isa et al.,
1985) and potential natural antioxidant (Tee et al., 2002;
Tsai et al., 2004). The two main anthocyanins identified
*Correspondent: Fax: 868 645 0479
e-mail: nbadrie@fans.uwi.tt
1990). Anthocyanins in fruits and fruit products are
susceptible to colour loss (Markakis, 1982). Heat, pH,
oxygen and various storage conditions are known to
have marked effects on anthocyanin stability (Kalt
et al., 2000; Skrede et al., 2000). Time and temperature
of processing were found to exert a great influence on
anthocyanin stability (Markakis, 1982). Using hot
water extraction, which was the most effective method,
sorrel juice had high anthocyanins and ascorbic acid
contents of 43 g L)1 (as delphinidin-3-glucoside) and
2.34 g kg)1, respectively (Wong et al., 2003).
Sorrel has medicinal and health benefits (Morton,
1987). The interest in anthocyanin pigments has accel-
erated in recent years because of their possible role in
reducing the risk of coronary heart disease, cancer,
stroke (Wrolstad, 2004), certain epithelial cancers, visual
impairments, arthritis and asthma (Murakoshi et al.,
1992; Hertog et al., 1993, 1995; Bridle & Timberlake,
1997; Tseng et al., 1998; Delgado-Vargas et al., 2000;
Gibson & Williams, 2000; Murkovic et al., 2000).
Anthocyanin pigments have been recognised in disease
prevention through their effects on oxidative damage
(Prior & Cao, 2000; Porter et al., 2001; Bors & Michel,
2002). Hence with these interests, the brilliant red

doi:10.1111/j.1365-2621.2006.01270.x
 2007 The Authors. Journal compilation  2007 Institute of Food Science and Technology Trust Fund
470 Effects of pretreatments on quality of sorrel wine P. Mounigan and N. Badrie

calyces were fermented into wines. The objectives of the Sort the sorrel calyces
study were to investigate the effects of pretreatments on
sorrel (H. sabdariffa L.) calyces by varying the applica- ↓
tion of pectolase and processing temperature/time on Pasteurise the calyces with 20% water either
physicochemical parameters and sensory quality of at 60 °C / 3 h 30 min
wines. Physicochemical changes during storage at or 90 °C / 30 min
23 C for 2 months were investigated. ↓
Cool
Materials and methods ↓
Prepare must
Fermentation
Add pectolytic enzyme at 0, 0.5 and 1.0%
Red sorrel/roselle (H. sabdariffa L. var. sabdariffa) Add 50 ppm sodium metabisulphite
calyces were purchased from a public market and stored
↓
at )14 C until fermentation. The sorrel calyces were
thawed and detached from the stems. Figure 1 shows Leave must for 24 h
the processing scheme for fermentation of wines. The ↓
sorrel calyces with 20% water w/v (for c. 3 L wine) were Add 80% water to 20% must
pasteurised either at 60 C for 3 h 30 min (Wong et al., ↓
2003) or at 90 C for 30 min (D’Heureux-Calix &
Pasteurise at 80 °C for 10 min
Badrie, 2004) prior to application of the pectolase
treatments. Pectolase enzymes were added at 0%, 0.5% ↓
and 1.0% w/w (Young’s Home Brew Limited, Biltson, Adjust TSS to 22-25 °Brix
UK) with 50 ppm sodium metabisulphite (Taste Maker ↓
Company, Port-of-Spain, Trinidad, West Indies) to the Add wine yeast (Saccharomyces cerevisiae)
sorrel puree and left at 23 C for 24 h. Water (80%) was
↓
added to the enzymatically treated sorrel calyces and the
total soluble solids (TSS) was adjusted from 5 Bx in Primary fermentation at 23 °C for 5 days
must by addition of granulated sucrose (Caroni 1975 ↓
Ltd, Couva, Trinidad, West Indies) to 22–25 Bx. It was Siphon the filtrate to fermentation flasks
then pasteurised at 80 C for 10 min and cooled to room ↓
temperature (23 C), before the addition (19 g 3 L)1
Secondary fermentation at 23 °C for 3 weeks
wine) of wine yeast (Saccharomyces cerevisiae; 7.38–
8.0 log10 CFU mL)1; All Purpose Unican Foods Com- ↓
pany Limited, Norwich, England) and yeast nutrient Siphon the wine
(2 g 3 L)1; mixture of diammonium phosphate and ↓
ammonium sulphate) for fermentation. Alcoholic fer- Clarify wine by adding bentonite
mentation was carried out anaerobically in 5 L glass
↓
demijohns fitted with wine fermentation locks. Wines
were clarified by bentonite (Taste-Maker Manufacturing Ferment at 23 °C for 2 weeks
Co. Ltd, Port-of-Spain, Trinidad and Tobago) at 25– ↓
100 g hL)1 of wine (Pambianchi, 1999; Ribéreau-Gayon Add 50 ppm sodium metabisulphite
et al., 2000). Wines were bottled in 750 mL dark brown ↓
bottles and stored at 23 C for 2 months.
Centrifuge (3000 g for 5 min)
↓
Experimental design Bottle
Experimental design comprised of six wine treatments: at ↓
60 C for 3.5 h and 90 C for 30 min at three levels (0%, Store wine for sensory/microbiological/sensory tests
0.5% and 1.0%) of pectolase addition to sorrel calyces.
Each treatment was replicated with the production of c. Figure 1 Steps in fermentation of sorrel wine with varying levels of
3 L of wine for each replicate. The sorrel must was pectolase.
incorporated at 20% w/v. The sorrel wines were analysed
for physicochemical [colour, TSS as Bx, pH, total bouquet, taste and flavour, balance, duration, finish and
titratable acidity (TTA), alcohol, clarity as % emission], total quality) and for microbial counts (total aerobic
sensory quality (appearance and colour, aroma and plate counts, yeasts and moulds and lactobacilli).

International Journal of Food Science and Technology 2007  2007 The Authors. Journal compilation  2007 Institute of Food Science and Technology Trust Fund
 Effects of pretreatments on quality of sorrel wine P. Mounigan and N. Badrie
Physicochemical changes of sorrel wines stored at 23 C
for 2 months were monitored at 4-week interval.
Statistical analysis
The effect of pretreatments of two processing tempera-
ture/time (60 C for 3.5 h; 90 C for 30 min) and three
pectolase treatments (0%, 0.5% and 1.0%) on the
physicochemical parameters of wines were investigated
using the General Linear Model Minitab Statistical
Software version 14, (Minitab Inc, State College, PA,
USA). Significant mean values were separated by Fisher
least significant difference (l.s.d.) at P ¼ 0.05. In addi-
tion, the effects of 2-month storage on the physico-
chemical quality of sorrel wines were investigated. The
effect of centrifugation on clarity by % emission and
turbidity (NTU) of wines was determined by paired
t-test. Differences in sensory quality were determined by
one-way anova.
Physicochemical analyses
Colour
The colour of fresh sorrel calyces and wines before and
after storage were measured with the Minolta Chroma
Colorimeter, Model CR-200b (Minolta Co. Ltd, Osaka,
Japan). Before measurement, the colorimeter was calib-
rated with a white tile (L 92.6, a 0.3137, b 0.3209) and the
tristimulus values of L, a, b recorded. L represented the
lightness and darkness of colours, negative a was green,
positive a was red, positive b was yellow and negative ‘b’
was blue. Chroma (C) and Hue angle (H) were calcu-
lated from a and b according to Francis (1998). Cab is a
correlate visual for saturation and Hab a quantity that
specifies hue numerically. The H of 0, 45, 90, 180 and 270
represented bluish red, orange, yellow, green and blue,
respectively. The pH of the sorrel calyces and wines was
measured electronically with the aid of electrodes of the
Orion pH meter (Model 520A; Orion Research Inc.,
Beverly, MA, USA). TSS was determined on the fresh
sorrel calyces, sorrel must and sorrel wines using a hand-
held refractometer (Leica Model Atago E Type Series;
Leica Inc., Buffalo, NY, USA; 0–30 Bx). TTA was
expressed as % citric acid after titration of 10 mL of
sample with 0.1 N NaOH, with phenophthalein as
indicator according to# 962.12 (AOAC, 1990). Clarity
of wines was expressed as % emission and measured at
420 nm before and after centrifugation (3000 · g for
10 min) using a spectrophotometer (model Co-99–0993,
Lambda 3B dual beam UV/VIS; Perkins-Elmer Inc.,
Altamara, San Juan, PR, USA). Distilled water was used
as the reference of 100% light transmission. Turbidity
was expressed as NTU and measured using a LaMotte
2020 Turbidity Meter (LaMotte, Chestertown, MD,
USA). Measurements were taken before and after
centrifugation [3000 · g for 10 min; Hermle centrifuge
 2007 The Authors. Journal compilation  2007 Institute of Food Science and Technology Trust Fund
471
Model Z 360K (Labnet International Inc., Woodbridge,
NJ, USA)]. The percentage (v/v) of alcohol in wines was
measured by the specific gravity# 11.005 (AOAC, 1990)
on 100 mL of sorrel wine.
Microbiological analyses
Microbial analyses at the start of fermentation were
performed according to APHA (1992)). A 10 mL wine
sample was blended with 90 mL of sterile solution in a
stomacher bag (Seward Stomacher 80 lab system, Lon-
don, UK). Plate Count Agar (PCA; Difco, Detroit, MI,
USA), Potato Dextrose Agar (PDA, Difco, Detroit, MI,
USA) and Tomato Juice Agar (TJA, Difco) were the
media used for enumeration of total aerobes, yeasts and
moulds and lactic bacteria. PCA and TJA media plates
were incubated at 35 C for 48 h and PDA media plates at
25 C for 48 h. Plates with 30–300 colonies were counted
and the microbial counts expressed as log10 CFU mL)1.
Sensory quality
Sensory evaluation was conducted at the sensory eval-
uation room of the Food Biology laboratory, University
of the West Indies. For sensory quality testing, each of
the 15 panellists (10 males, 5 females) between the ages
of 22–55 years was presented with a questionnaire and
the coded wines. The panellists were academic members,
students and administrative staff of the University of the
West Indies, Trinidad. Wine treatments were served in a
random order to each panellist to avoid presentation
errors. The panellists were presented with Crix biscuits,
Bermudez Biscuit Company Ltd, Mount Lambert,
Trinidad and deionised water for rinsing between wine
samples.
The wine treatments were chilled at 7 C for 24 h
prior to serving and approximately 30–35 mL of each of
the six wine treatments was served to the panellists in
three-digit coded transparent cups, randomly. Sensory
panellists were selected for their interests, drank other
types of wines, had participated in other sensory
evaluation and were willing to undergo training. In
training, the objectives of the study were indicated, the
wine vocabulary descriptors were explained and panel-
lists were familiarised with sorrel wines and in the
scoring of wines. Each panellist was then asked to
evaluate the sorrel wines for the quality attributes.
Wines were rated on a modified version of the 20-point
rating system for wine quality based on appearance and
colour (0–2 score), aroma and bouquet (0–5 score), taste
and flavour (0–3 score), balance (0–2 score), develop-
ment of duration (0–3 score), finish (0–2 score) and
overall quality (0–3 score) as described by Jackson
(2002). The wines were judged as superior 17–20,
standard 13–16, below standard 9–12 and unacceptable
1–8 out of 20 point overall sensory quality score.
International Journal of Food Science and Technology 2007
472 Effects of pretreatments on quality of sorrel wine P. Mounigan and N. Badrie

Storage Table 2 Changes in colour during fermentation of sorrel wines

The six wine treatments were stored at 23 C and Treatment L C H

analysed at 4-week interval in 2 months for physico-
chemical and microbiological quality. Fresh sorrel 31.90 ± 0.27 1.37 ± 0.19 1.21 ± 1.21
After heat 23.50 ± 1.16 0.86 ± 0.22 21.07 ± 4.93
treatment/enzyme
Results and discussion First racking 24.92 ± 0.30 0.93 ± 0.07 4.91 ± 1.62
Second racking 23.02 ± 1.21 2.67 ± 0.77 6.21 ± 2.78
Changes during fermentation Third racking 23.76 ± 0.25 2.95 ± 0.13 19.51 ± 1.03
Fourth racking 19.90 ± 0.13 2.20 ± 0.12 12.71 ± 1.57
As fermentation proceeded, there were significant chan- l.s.d. a 0.05 2.25 1.07 1.33
ges (P < 0.01) in all physicochemical attributes of sorrel P 0.00 0.00 0.00
wines (Table 1). The pH of sorrel wines was less acidic
(2.70 ± 0.05) than the fresh sorrel (2.52). Wong et al.
(2002) reported that fresh sorrel had high acidity
screw press (Wong et al., 2003). Delphinidin-3-sambu-
(2.49 ± 0.00 g per 100 g total titratable acid), TSS
bioside was found to be the major pigment in sorrel
of 2.42 ± 0.12 Bx and total sugars (3.28%) compri-
besides cyanidin-3-sambubioside, delphinidin-3-glucos-
sing glucose (1.29 ± 0.15 g per 100 g), fructose
ide and cyanidin-3-glucoside (Pouget et al., 1990; Wong
(1.12 ± 0.26 g per 100 g) and sucrose (0.87 ± 0.21 g
et al., 2002).
per 100 g). The dominating acids were citric and
Effect of centrifugation was significant (P < 0.05) on
hibiscus acids in calyces of five sorrel strains originating
emission (before 10.81%; after 1.52%) and turbidity
from Egypt, Senegal, India, Thailand and Central
(before 212.8 NTU; after 19.52 NTU). Hence, it is
America (Khafaga & Koch, 1980). Citric acid predomi-
recommended that sorrel wines should be centrifuged
nates (12–17%), but malic and tartaric acids are also
before bottling.
present in red sorrel (Kerharo, 1971). The pH has a
marked influence on the colour of anthocyanins in
aqueous media (Brouillard, 1982; Mazza & Brouillard, Effects of pretreatments
1985). At pH below 2, the anthocyanin exists primarily
Effect of temperature was not (P > 0.05) significant on
in the form of the red or yellow flavylium (Mazza &
all physicochemical parameters of sorrel wines. Tem-
Miniati, 2000). As the pH is raised, a rapid proton loss
perature is an important factor and pigment degrada-
occurs to yield red or blue quinoidal form. The TSS of
tion is exponential (Francis, 1989). Initially, chalcones,
sorrel wines decreased as fermentation proceeded (after
uncoloured forms are formed and further degraded to
adjustment to 22–25 Bx).
brown products. If heating is not excessive, the colour is
Table 2 shows that on comparing the colour of fresh
regained after a cooling storage of several hours
sorrel with that after pretreatment and fermentation,
(Francis, 1989). Anthocyanins extracted by hot water
colour became darker and less red. After the first
extraction were relatively stable at 60 C for 3.5 h
racking, chroma was more (P < 0.05) saturated than in
(Wong et al., 2003).
fresh sorrel. Hot water extraction method resulted in
Table 3 indicates that pectolase treatment was
sorrel juice, which was brighter red colour than other
significant on all colour attributes (P < 0.01), pH
methods of hot water blending, cold water blending and
(P < 0.01) and TTA (P < 0.05). Colour became
redder (P < 0.01) with increase in addition of pecto-
lase. Sorrel wines from 1.0% pectolase pretreatment
Table 1 Changes in pH, TTA and TSS during fermentation of had the highest (P < 0.01) chroma value (most
sorrel wines saturated). Pectolytic enzymes have been applied to
improve chromaticity of wines and have focused on
TTA TSS favouring the extraction of colouring material (Revilla
Treatment PH (% citric acid) (°Bx)
& González-San José, 2003). It was found that all red
Fresh sorrel 2.52 ± 0.05 0.45 ± 0.03 5.0 ± 0.01 grape wines treated enzymatically with pectolytic
After heat and 2.52 ± 0.05 0.24 ± 0.01 22.00 ± 0.17 enzymes, independent of the type of enzymes and dose
enzyme treatment presented chromatic characteristics better than those of
First racking 2.56 ± 0.00 0.53 ± 0.02 17.17 ± 0.28 the control wines. Effect of pectolase treatment resulted
Second racking 2.48 ± 0.01 0.56 ± 0.03 12.02 ± 0.46 in significant hue change from red to orange-yellow in
Third racking 2.64 ± 0.12 0.49 ± 0.01 10.30 ± 0.45 sorrel sauces (D’Heureux-Calix & Badrie, 2004). Effect
Fourth racking 2.70 ± 0.05 0.45 ± 0.01 9.75 ± 0.45
of temperature/time variations or pectolase treatment
l.s.d. a 0.05 0.05 0.03 1.37
was not significant (P > 0.05) on alcohol (12.96–
P 0.00 0.00 0.00
16.96% v/v).

International Journal of Food Science and Technology 2007  2007 The Authors. Journal compilation  2007 Institute of Food Science and Technology Trust Fund
 Effects of pretreatments on quality of sorrel wine P. Mounigan and N. Badrie 473

Table 3 Effect of pectolase (% w/v) on physicochemical parameters of sorrel wines

Parameters Fresh sorrel 0 0.5 1.0 l.s.d. a 0.05 P

PH 2.52 ± 0.05 2.55 ± 0.00 2.56 ± 0.00 2.57 ± 0.01 0.04 0.03
TTA (% citric acid) 0.45 ± 0.03 0.41 ± 0.07 0.43 ± 0.08 0.43 ± 0.07 0.03 0.00
TSS (Bx) 5.0 ± 0.01 9.12 ± 0.55 10.89 ± 0.70 10.53 ± 0.53 – 0.52
Alcohol (%v/v) – 14.74 ± 0.58 15.66 ± 0.20 15.29 ± 0.71 – 0.86
L 31.90 ± 0.27 24.07 ± 0.97 25.99 ± 0.21 20.23 ± 0.24 1.53 0.00
Chroma 1.37 ± 0.19 0.81 ± 0.09 0.37 ± 0.07 1.52 ± 0.14 0.30 0.00
H 1.21 ± 0.21 30.35 ± 4.70 26.42 ± 4.73 7.95 ± 3.18 12.85 0.01

Table 4 Effect of storage on physicochemical

parameters of sorrel wines Quality attributes Initial 4 weeks 8 weeks l.s.d. a 0.05 P

TSS (Bx) 16.53 ± 0.93 10.22 ± 0.34 10.17 ± 0.34 1.72 0.00
PH 2.61 ± 0.02 2.43 ± 0.18 2.77 ± 0.01 0.08 0.00
TTA (% citric acid) 0.42 ± 0.01 0.42 ± 0.01 0.48 ± 0.01 0.01 0.00
Colour
L 19.91 ± 0.09 24.35 ± 0.17 22.65 ± 0.07 0.45 0.00
C 2.20 ± 0.11 1.71 ± 0.14 1.38 ± 0.07 0.22 0.00
H 14.33 ± 3.00 5.58 ± 2.34 4.62 ± 1.33 4.14 0.00

Table 5 Sensory quality of sorrel wine treatments

Appearance Aroma and Taste and Overall Total

Treatment and colour Bouquet Flavour Balance Duration Finish quality quality score

1 1.06 (0.17) 2.19 (0.29) 1.13 (0.16) 0.63 (0.16) 0.50 (0.18) 0.63 (0.18) 0.69 (0.15) 6.88
2 1.06 (0.17) 2.44 (0.26) 1.75 (0.17) 0.81 (0.19) 0.81 (0.19) 0.88 (0.16) 0.88 (0.13) 8.75
3 1.06 (0.11) 2.88 (0.24) 1.75 (0.14) 0.94 (0.19) 0.94 (0.25) 0.75 (0.17) 0.81 (0.15) 9.06
4 1.25 (0.11) 2.56 (0.32) 2.06 (0.19) 1.50 (0.18) 1.13 (0.22) 0.88 (0.13) 1.13 (0.22) 10.44
5 1.06 (0.19) 2.69 (0.35) 2.13 (0.16) 1.31 (0.15) 1.19 (0.23) 1.00 (0.16) 1.44 (0.18) 10.69
6 0.9 (0.19) 2.75 (0.31) 2.25 (0.17) 1.19 (0.19) 1.19 (0.23) 1.13 (0.16) 1.50 (0.26) 11.06
SE 0.15 0.21 0.16 0.15 0.18 0.14 0.18 0.80
l.s.d. a 0.05 0.41 0.60 0.46 0.43 0.50 0.39 0.50 2.27
P 0.80 0.26 0.001 0.00 0.00 0.15 0.00 0.00

Values represent mean (±SE). Treatment 1–60 C/3.5 h, 0% pectolase; treatment 2–60 C/3.5 h, 0.5% pectolase; treatment 3–60 C/3.5 h, 1.0% pectolase;
treatment 4–90 C/30 min, 0% pectolase; treatment 5–90 C/30 min, 0.5% pectolase; treatment 6–90 C/30 min, 1.0% pectolase.

loss of red colour. During ageing whether in casks or

Storage
Table 4 shows that the effect of storage was significant
(P < 0.01) on all physicochemical parameters of sorrel
wines. From the initial colour of sorrel wines, hue
became more (P < 0.01) red (lower H), chroma was
less intense (P < 0.01; lower C values) and L indicated
less darkness (P < 0.01; higher L). However, there were
no significant changes in H between week 4 and week 8
of storage. D’Heureux-Calix & Badrie (2004) in their
investigation reported that colour of sorrel sauces
became less dark and less red on storage at 20 C for
6 weeks. Esselen & Sammy (1973, 1975) reported that
savoury drinks prepared by first steeping sorrel calyces
in hot water and adding sugar and spices (cinnamon and
cloves) retained their colour for 6 weeks at 37.7 C.
However, after 3 months, there was almost complete
bottles, the bright red colour of red grape wines loses
intensity and progressively changes towards brick red or
even brown tonalities (Bakker & Timberlake, 1986;
Singleton & Trousdale, 1992), which rapidly evolve to
give coloured polymers (Sommers & Evans, 1986;
Mazza, 1995). TSS decreased (P < 0.01) from its initial
value on storage, while TTA (P < 0.01) increased on
week 8 of storage. There was no (P > 0.05) difference in
alcohol content (13.80–15.48% v/v) of sorrel wines on
storage at 23 C for 2 months.
Sensory quality
Table 5 shows no significant differences (P > 0.05) in
sensory quality attributes of appearance and colour,
aroma and bouquet and finish; however, significant

 2007 The Authors. Journal compilation  2007 Institute of Food Science and Technology Trust Fund International Journal of Food Science and Technology 2007
474 Effects of pretreatments on quality of sorrel wine P. Mounigan and N. Badrie
differences (P < 0.01) were noted for taste and flavour,
balance, duration, overall quality impression and total
overall quality score. Higher (P < 0.01) overall total
sensory quality scores were given to sorrel wines from
pretreatments at 90 C for 30 min (10.44–11.06/20;
below standard.) compared with pretreatments at
60 C for 3.5 h (6.88–9.06/20; unacceptable) at various
pectolase levels.
Conclusion
While the effects of varying temperature/time pretreat-
ments on sorrel calyces were not significant on all
physicochemical parameters of sorrel wine, higher
(P < 0.01) overall total sensory quality scores for wines
at 90 C/30 min were obtained. Treatment of sorrel
calyces with 1.0% pectolase resulted in most chromatic,
dark and red wines. Sorrel wine from pretreatments at
90 C/30 min with 1.0% pectolase had the highest
overall total sensory quality score of all wines. Based
on the sensory quality scores, the recommended changes
to fermentation were to incorporate higher sorrel puree
content with higher TSS. There were no changes in some
physicochemical parameters after week 4 of storage at
23 C.
Acknowledgments
The authors thank Mr Esau Mohammed, Ms Vidya
Bridgebassie, Mr Owen Graham and Mr Keshwar John
of the laboratories in the Department of Food Produc-
tion, University of the West Indies, St. Augustine for
their technical assistance and Mr Bruce Laukner and Mr
Marcus Jones of the Caribbean Development Institute
(CARDI) for their statistical assistance.
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