Acceptability of Kamias (Averrhoabilimbi) Wine

This study was conducted to test if kamias can be made into wine. Two methods were used to determine if there were differences on its quality attributes. Sensory evaluation was used to describe the quality attributes of wines in terms of appearance and color, aroma and taste. A 5-point scale was used for describing acceptability where five is interpreted as liked extremely and one as disliked extremely. To compare acceptability differences of fresh and sterilized kamias wine, t-test was used. Results of the study showed that the appearance and color of fresh kamias wine is dull or cloudy while pale light in sterilized kamias wine. In terms of aroma, fresh kamias wine was fruity while sterilized kamias wine was powerful. The taste of fresh and sterilized kamias wine was both sweet. Data also revealed that the appearance and color of both wines were liked moderately by the respondents. The fruity aroma of fresh kamias wine was liked very much by the respondents compared to powerful aroma of sterilized kamias wine which was liked moderately. The sweet taste of fresh kamias wine was liked very much by the respondents compared to sterilized kamias wine which was liked moderately only. It can also be noted that there were no significant differences on both wines in terms of appearance and color. However, there were significant differences on both wines in terms of aroma and taste.

Keywords – bilimbi, kamias, fruit juice wine, sterilization method