International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064


Downloads: 147

Research Paper | Food Science | Philippines | Volume 5 Issue 9, September 2016


Development and Physicochemical Evaluation of Wine from Taro Corms (Colocasia esculenta)

Rainer R. Fiscal [4] | Aimee Concepcion C. Chavez [3]


Abstract: Wines are alcoholic beverages that are produced by fermenting fruits juices, conventionally from grapes. Deviating from the norm, this study produced and analyzed the physicochemical qualities of wine from taro corms (Colocasia esculenta) to maximize its use. Further, the developed wine was enhanced with santol (Sandoricum koetjape), calamansi (Citrofortunella microcarpa) and dalanghita (Citrus nobilis) fruit flavors. Utilizing the experimental research design, the study revealed that the pH of the developed wine ranged from 2.80-3.33 while the wine fermented for 3 weeks at 28oC with 2 g of yeast has the lowest total soluble solids of 7.80oBrix. The wine fermented for 3 weeks at 28oC with 3 g of yeast produced the highest alcohol content with an average value of 7.17 %. Results of the study revealed that the length of fermentation, amount of yeast and temperature of fermentation affects the pH of taro corms wine, the total soluble solids and alcohol content are affected by the length of fermentation and temperature of fermentation but not by the amount of yeast. . Further, the duration of aging yields a better color of taro corms wine while the other physical properties like the aroma, clarity and taste were not affected by the length of aging and fruit flavor.


Keywords: experimental research, fruit flavors, taro corms, wine


Edition: Volume 5 Issue 9, September 2016,


Pages: 146 - 151


How to Download this Article?

You Need to Register Your Email Address Before You Can Download the Article PDF


How to Cite this Article?

Rainer R. Fiscal, Aimee Concepcion C. Chavez, "Development and Physicochemical Evaluation of Wine from Taro Corms (Colocasia esculenta)", International Journal of Science and Research (IJSR), Volume 5 Issue 9, September 2016, pp. 146-151, https://www.ijsr.net/get_abstract.php?paper_id=ART20161422

Similar Articles with Keyword 'experimental research'

Downloads: 123

Research Paper, Food Science, Ghana, Volume 8 Issue 1, January 2019

Pages: 1031 - 1035

Determination of Radioactivity Levels in Borehole Water at Adenta Municipality in the Greater Accra Region of Ghana

B. K. Agyeman | H. K. Agyeman | J. Owusu-Banahene [3] | O. Adupko | E. O.Darko | James Adetiand | G. Ofosu

Share this Article

Downloads: 180

Research Paper, Food Science, China, Volume 9 Issue 3, March 2020

Pages: 903 - 908

Volatile Flavour Compounds in the Tenderloin of the Donkey, Pork, Mutton and Beef and their Meat Flavour Nucleotide Contents

Dauda Sa-adu Abiola [2] | Xiang-Rong Cheng

Share this Article
Top