Influence of must composition and clarification method on the properties of a wine made from orange juice

Orlando Vargas; Claudia Espinosa; Yanelis Ruiz; Daliannis Rodríguez; Mario A. García

doi:10.5281/zenodo.14610503

Authors

Orlando Vargas Luyef Biotechnologies, Chile Author https://orcid.org/0000-0002-4349-6291
Claudia Espinosa Instituto de Farmacia y Alimentos, Universidad de La Habana, Cuba Author https://orcid.org/0009-0008-5411-4616
Yanelis Ruiz Facultad de Ciencias Veterinarias y Pecuarias, Universidad de Chile, Santiago de Chile, Chile Author https://orcid.org/0000-0001-9889-322X
Daliannis Rodríguez Universidad UTE, campus Manabí, Montecristi, Ecuador Author https://orcid.org/0000-0003-0389-740X
Mario A. García Universidad San Gregorio de Portoviejo, Manabí, Ecuador Author https://orcid.org/0000-0002-0304-9665

DOI:

https://doi.org/10.5281/zenodo.14610503

Keywords:

orange wine, alcoholic fermentation, physicochemical parameters, clarification, sensory acceptance

Abstract

The study developed wine from orange juice, analyzing the physicochemical parameters of fresh juice and wines produced with different concentrations and must treatments. The initial juice exhibited an acidity of 0.27 g/L, a pH of 3.12, and soluble solids (5.9 °Brix), values linked to a lower sugar content likely due to insufficient fruit ripening and during fermentation, acidity increased, and soluble solids decreased due to sugar consumption, resulting in wines with high alcohol content (>12%). The pH ranged from 3.54 to 4.02, meeting established standards, although no apparent relationship with treatments was observed. Microbiological analyses confirmed product quality, showing no presence of contaminant microorganisms. Sensorially, wines with 25% juice clarified with bentonite were better accepted, while those with 100% juice received low scores due to unfavorable organoleptic characteristics. The results highlight how the must composition and treatments influenced the final properties of the wine.

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