Impact of coconut water and grape juice blend on physico-chemical and sensory properties of wine

This study focused on crafting a unique wine by blending grape juice with coconut water (CW) in varying ratios (1:2, 2:2, and 2:1), supplemented with crystallized refined table sugar to maintain a 15 oBrix. Fermentation, initiated with the wine yeast S. Cerevisiae VR21, at 0.2 g/100 mL of must, occurred at room temperature. Daily monitoring of physio-chemical parameters [total soluble solids (TSS), pH, and acidity] provided insights into substrate utilization kinetics and fermentation dynamics. The chemical constituent analysis examined the impact of grape juice concentration on the CW wine's chemical properties. During the period of fermentation, the findings indicated significant changes in must constituents; pH was found to be decreased, TSS was decreased and attained steady state however, acidity continuously rose. Subsequently, a sensory analysis using GenStat software version 12.1 evaluated the formulated samples' appearance/color, aroma, taste/body, and overall acceptability. Sensory analysis revealed a preference for formulations with CW and grape juice concentration ratios of 2:2 and 1:2. Particularly, within these ratios, a formulation with a higher proportion of grape juice exhibited superior concentrations of aldehyde, total phenolic content, and antioxidant activity, suggesting enhanced overall quality. This research provides a comprehensive understanding of the chemical and sensory aspects of these distinctive coconut water wine blends.