Effect of storage conditions on physicochemical properties, microbiological profile and sensory evaluation of doum palm (Hyphaene thebaica) fruit-based wine

• Proximate composition of 12 wines is evaluated • The alcohol content varies depending on sugar rate • All the wines are rich source of polyphenols Numerous quantity of fruits are wasted annually because of its short postharvest life. To prevent the huge loss during production, fruits may be processed into many products. Therefore, the present study is to investigate the physicochemical and sensory properties of wines produced from doum palm fruits and stored for three months after, preserved by the use of antioxidant substance. The obtained results showed that pH values of the studied wines decrease inversely to the adding sugar percentage. The wines which were stored in the presence of light have very low total protein content (S15AL (0.47) and S15aL (0.74 mg/mL)). The ethanol and titratable acidity content was decreased in all the wines protected by antioxidant and the absence of light after three months. However, the highest value in polyphenols (3.58 mg EqAG/mL) was observed with S10AL prepared with 10 % sugar with the addition of antioxidant and stored for three months in the presence of light. The polyphenols content in all the wines were increased except S15AL, S15Al after 3 months. Most of the non-preserved wines showed a better anti-free radical activity than the preserved wines. Hence, the pulp of doum palm fruit has the ability to be transformed into wine having a good quality.