Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the theories, principles, facts and studies

that have been conducted to facilitate inquiries and investigations to which the

study is similar and related. It presents various literature and studies that

serve as the researcher’s basis for conducting the experiment. This review

can justify and give support to the current study. This will serve as a reference

and a guide for further explanation of the research to be conducted.

Related Literature

Wine is an alcoholic beverage made from the juice of grapes.

During fermentation, microscopic single-celled organism called yeast which

digests sugar found in fruit juice, producing alcohol and carbon dioxide gas in

the process takes place. Although grapes are the most commonly used fruits

to make wine, it can also be made from the fermented juice of other fruits.

(Newman 2012)

Wine naturally contains about 85 to 89 percent water, 10 to 14

percent alcohol, less than one (1) percent fruit acids, and hundreds of aroma

and flavor components in very small amounts. Wine character—its taste and
smell—is derived from many factors including the grapes it is made from,

where they were grown, and the production techniques applied by the wine

maker (Microsoft Encarta 2008)

In Africa and in some parts of Asia and Latin America, 30 % of the

harvested banana fruits are squeezed to produce juice that can be taken

fresh or fermented with sorghum flour to make banana beer and wine. A

highly perishable fruit like banana can be converted into shelf stable products

and convenience foods such as chips and wine through research and

development. (Bruce 2011)

Wine, on a very basic level, is made from fermented fruit. While

people mostly associate wine with grapes, wine can be made from a wide

array of fruits, so long as there’s enough sugar content in the fruit to convert

into alcohol during the fermentation process. Fruits that can be made into

wine range from the familiar blackberries and pineapples to the exotic durians

and mangosteens. (Unson 2010)

While apple and plum wines are produced on a commercial scale,

the craft of making wines from other fruits and berries is more commonly

practiced among home winemakers and artisans making small batch libations

from locally sourced fruit. When dealing with fruits other than grapes, sugar

may need to be added to spur the fermentation process in the event that the
fruit does not contain enough natural sugar to ferment on its own in the

presence of yeast. (Magdango et al. 2015)

Some fruits such as cherries, raspberries, strawberries and

pineapples are also very high in acid, which can translate into a very sour

tasting wine. In these cases, sucrose and/or water can be added to help

counter the fruit’s tart acidity. (Ramirez and Recto 2009)

The aforementioned literatures have similarities to the study which

emphasize the procedures and techniques on how to produce wine. It also

stresses that wine can be made from a wide variety of fruits. Proper selection

of yeast to be used and sugar is necessary because it will affect the

characteristics of the wine. Thus, it is the aim of the researcher to find out if

duhat fruit can possibly convert into alcoholic drink.

Syzygium cumini family myrtaceae is an evergreen tropical tree

native to tropical countries from Pakistan throughout Southeast Asia, it is fast

growing, reaches up to 30 meters tall and lives up to 100 years. The tree is

also known as Java Plum. It has many other common names in the various

regions. Buddhists and Hindus consider the sacred and worship using the

leaves and fruits. Indian emigrants brought it overseas from India and it is

common in former tropical British colonies. (Hunters 2007)

Duhat has been introduced in Cook Islands, Fiji, French Polynesia,

Guam, China, Malaysia, Caribbean and America. Duhat is used for many
purposes. It is planted for shade and as a windbreak. Fruits are made to

drinks, vinegars and the leaves are used as food for livestock and silkworms,

as they have good nutritional value. (Bingglei 2007; Pier 2011)

Duhat or Java Plum is a plant that has been used in popular

medicine for the treatment of insulin Dependent Diabetes Mellitus (DMID).

Anti-diabetes properties of duhat is also known to be diuretic as it can cleanse

and detoxify your system. (Mazzanti and Cecim 2008)

Aside from cashew nuts, Rizal province is also a popular producer

of another summer season fruit here in the Philippines. Usually during

summer, duhat are mostly sold in public markets. Some called it ‘Philippine

summer grape’ or ‘jambul’, while others call it the local ‘blueberry’. It grows in

ample volume in the other parts of Southern Luzon like in Laguna, Batangas

and Lucena City. (Munzon 2016)

The stain that duhat leaves in the teeth and the rest of the mouth is

because of anthocyanin, the strongest of all antioxidants. It reflected that in

3kg of duhat fruit contains 0.03 g% anthocyanins. (Naglaa 2012)

Duhat is a fruit tree found mostly wild throughout the Philippines.

Duhat seeds are known for the treatment of diabetes, as are the leaves and

the juice from the fruit. Medical properties of duhat fruit are diarrhea: liberal

amout of hte fleshy portion of the fruit, gum gingivitis: use a 1% decoctin of

the bark. (List of medical plants in the Philippines Albino 2012)

 The literatures above are related to the researchers’ study that

provides informative background about duhat fruit. The various literature

emphasizes that duhat is essentially good in treating different kind of illnesses

and diseases because of its medicinal properties. Overall, the information

stresses that duhat can be made to drinks like juices or as well as a wine.

Some of the aromas perceived in wine are from esters created by the

reaction of acids and alcohol in the wine. The precise yeast strain used during

fermentation and temperature are two of the strongest indicators of what kind

of esters will develop and helps explain partially why Chardonnay grown in

the same vineyard but made by two different producers could have different

aromatics. (The New York Times 2015)

Each fruit variety has a unique physiological make up with aromatic

compounds found in trace amounts within the fruit skin cells. The

concentration of each of these aromatic sensations is dependent on the type

of fruit and is mostly undetectable until the juice is fermented. (Callisto 2010)

Esters can develop during fermentation, with the influence of yeast, or

later during aging by chemical reactions. Fermentation magnifies and makes

the wine aromas more easily perceived by the nose, so think of wine as a

caricature of the fruit. (Henderson 2009)

Aroma compounds play an important role in the quality of wine

because those compounds produce an effect on sensory senses. The aroma

of wines is the result of the contribution of some hundreds of volatile

compounds and it is an important factor to consider in their sensorial quality.

Yeasts contribute to wine aroma by producing volatile metabolites with

different flavor profiles. (Marquez 2011)

The microflora, and especially the yeast, is related with fermentation,

conduces to wine aroma by mechanisms: firstly by utilizing grape juice

constituents and bio transforming them into aroma or flavor-impacting

components; secondly by bringing enzymes that transform neutral grape

compounds into flavor-active compounds and lastly by the de novo synthesis

of many flavor-active primary and secondary metabolites. (Marino 2007)

The release of aroma precursors can occur during wine aging, under

mild acidic conditions. Higher alcohols are important as precursors for ester

formation during aging. The final aroma and flavor profile is furthermore

strongly dependent on all aspects of post fermentation treatments such as

filtration and maturation strategies, including aging in wooden containers.

(Caruso and Capiz 2010)

These review summarizes the aroma compounds contributing to wine

flavor and the types of these aroma compounds. It also emphasizes the

importance of aroma in the quality of wine. Nevertheless, aroma plays an

important role on the preference of the wine drinkers.

The color is an element in the classification of wines. Wine color cues

to determine its potential to cellar. For instance, a Syrah that tinges blue on

the rim has lower acidity but can be almost purple in youth. Acidity is one of

the primary traits of wines that age well. (Riesling 2009)

Illustrator Ingrid and Sundberg (2010) has created a Color Thesaurus –

a collection of 12 color charts that list the correct name of all shades. There

are different shades of red wine; red, cherry, rose, jam, merlot, garnet,

crimson, ruby, scarlet, wine, brick, apple, mahogany, blood, sangria, berry,

cutrrant, blush, candy, lipstick.

Light-bodied red wines tend to have higher acidity and less tannin. The

colors range from a bright magenta to garnet. The level of extraction during

fermentation also influences the depth of color in a red wine. More extraction

makes for deeper colored wines. (Lambrusco 2009)

Color of wine is one of the most easily recognizable characteristics of

wines. Color is also an element in wine tasting since heavy wines generally

have a deeper color. The accessory traditionally used to judge the wine color

was the tastevin, a shallow cup allowing one to see the color of the liquid in

the dim light of a cellar. (Armaro 2015)

Color of the wine mainly depends on the color of the drupe of the

grape variety. Since pigments are localized in the center of the grape drupe,

not in the juice, the color of the wine depends on the method of vinification

and the time the must is in contact with those skins, a process called
maceration. (Celestino, Victor ML 2013)

The color depends on the presence of acids in the wine. It is

altered with wine aging by reactions between different active molecules

present in the wine, these reactions generally giving rise to a browning of the

wine, leading from red to a more tawny color. The use of a wooden barrel in

aging also affects the color of the wine. (Mariposa 2009)

The aforementioned literatures have similarities to the study which

emphasize that the color of the wine indicates age, grape variety, density of

flavor, acidity and more. By comparing the different colors found in various

wine can help to determine its acidity.

The feel of the wine in the mouth smooth, velvety or perhaps

astringent are common terms used to describe texture. "Creamy" is a term

often used to describe the texture of rich wines that are low in acid. The best

wines will have a great mouthfeel, being either silky or velvety in texture.

(Wine Folly 2009)

When describing a wine's texture are creamy, smooth, opulent,

rich, lean, velvety, supple, viscous, fat, oily, waxy, juicy, silky, voluptuous and

succulent. These are all physical sensations in the mouth that add dimension

to a wine's flavor descriptors. (Mary Gorman-McAdam 2012)

Alcohol also has an important influence on texture, by way of the

glycerol it generates. In general, higher alcohol wines have more glycerol

than lower alcohol wines. Alcohol adds viscosity to a wine. Compare a wine

that has 14% alcohol to one with about 12.5%. You can feel the physical

difference, not just the heat. (Tokaji Aszú 2010)

Depending on the specific type that can add various levels of

richness to a wine's texture. Other texture influencing polysaccharides include

the compounds responsible for the mid-palate creaminess in white Burgundy

and other higher end Chardonnay wines, as well as those that contribute to

the rich mouthfeel of Champagne and other traditional method sparkling

wines. (Salopare and Thomas 2011)

Tannin in wine is a textural sensation. Something we feel rather

than taste. Tannin gives a wine form and grip. It is a structural element that

helps frame a wine. All grapes contain tannin. Tannin resides in the skin,

seeds and stems. White wines, in general, have no to low tannin, because for

the most part, they are fermented off the skins. In contrast, red wines are

fermented on the skins, during which time, both color and tannin are

extracted. (Olga and Ponce 2013)

The ultimate mouthfeel of the tannin in a wine is a result of a

combination of things. Firstly, the grape variety, but also ripeness, terroir and

winemaking. Merlot will always have plusher, velour-like tannins than

Cabernet Sauvign. Italian wines and grape varieties are known for their grapy
tannins regardless of variety. In contrast the tannins in most Australian wines

are very supple, smooth and very ripe. (Malcey 2015)

These literatures have similarities to the study which emphasize

that the texture of the wine is a physical sensation in our mouth. While texture

applies to all wines, it is often more obvious in red wines, because of the

presence of tannin, which have very definite tactile characteristics that can

range from ultra-smooth to somewhat chewy or even astringent.

The taste that lingers in the mouth after wine is tasted, spit or

swallowed. The aftertaste or “finish” is the most important factor in judging a

wine’s character and quality. Great wines have rich, long, complex aftertaste.

Unpleasantly harsh in taste usually due to high level of tannin or acid. (M.

Shaw 2011)

Taste buds detect sweet, sour, salty and bitter. Sweet (Residual

sugar) and sour (acidity) are obviously important components of wine. Many

dry wines can leave a hint of sweetness to carry a larger impression of body.

If the wine has residual sugar, taster may enjoy a hint of sweetness in the

wine. (A. Williams 2008)

Human perception of sweet starts at the tip of its tongue. Often, the

very first impression of a wine is its level of sweetness. To taste sweet, focus

attention on the bud of the tip of the tongue. To taste it in wine, tingling

sensation on the tip of the tongue, slight oily sensation in the middle of the
tongue that lingers. (R. Hills 2010)

Tasting acidity is often confused with the taste of higher alcohol. It

is common for wines grown in cooler vintages to have higher acidity. Wines

with higher acidity feel lighter weight because they come across as “spritzy”. If

the taster prefers a wine that is more rich and round, enjoy slightly less

acidity. (M. Suarez 2013)

Red wine is an acquired taste much like learning to drink coffee.

There are so many reasons to acquire a taste for red wine: it is heart-healthy,

it stands up to full-flavored and full-bodied foods and it’s makes up dining

more interesting. White wines earlier in the evening with the anticipation of

the red wine to come. The best these good reason is that red wine stands up

full-flavored food. (P. Ramirez)

Don’t taste wine after a breath mint, mouthwash or after brushing

your teeth. Wine tasting can be difficult task which can leave a bad taste in

your mouth. (K. Bernardin)

The various literature stresses that the taste of wines can be varied

depending on its type and acid content. The information gathered is relevant

and related to the study. These can be a basis for the researchers to further

know the importance of the aftertaste in winemaking.

Acidity is at its best in a wine when it is in balance. Too high

relative to the wine's other components and a wine can be too tart or sour. In

contrast a wine that has too little acidity can be flat or flabby. It loses its

refreshing taste sensation and the flavors in the wine taste dull and lifeless.

Instead of enticing a second sip, the wine tastes heavy and unappealing.

(Wine Words Brandy 2015)

Tasters use a variety of words to describe the sensation of acidity

in a wine. Typical descriptors such as 'crisp', 'brisk', 'fresh', 'bright', 'racy' or

even 'soft' or 'flabby' refer to the taster's sensation when tasting the wine.

(Sandovnika 2007)

A fascinating, or perhaps disturbing, aspect to consider when

reading the alcohol and acidity content number on a wine bottle is that it may

not be true. Legally wine producers have a leeway of 1.5% either way. Hence

a bottle of wine labelled 12.5% could in fact be up to 14% or as low as 11%. A

number of canny, investigative wine journalists have actually had wines

tested by specialist laboratories and found quite a few differences. (Holmberg

2008)

Acidity gives wine its tart and sour taste. Fundamentally speaking,

all wines lie on the acidic side of the pH spectrum and most range from 2.5 to

about 4.5 pH (7 is neutral). The most prevalent acids found in wine are

tartaric acid, malic acid, and citric acid. (Daranac 2008)

Acids are present in wine in many forms, but the largest

percentage of acidity (at least in wine made from grapes) comes from three

primary types of acid: martaric acid, malic acid and citric acid. (Garzon 2008)

If all the individual acids in a wine are expressed as tartaric acid

equivalents and summed, the value for the total acid concentration will be

greater than the value for the titratable acidity concentration. This is because

the total acidity is the sum of all the organic acid anions in solution, while the

titratable acidity measures the total available hydrogen ions in solution. The

titratable acidity will always be less than would be expected from the organic

acid concentration. (Genova 2012)

The related literatures above have similarities to the study which

emphasize that the acidity of the wine adds brightness and liveliness. It

makes the flavors of a wine pop and stand out. It makes a wine refreshing. It

can makes the drinkers to take another sip. To have a best quality of wine, it

must have a balance acid content.

Related Studies

Wine can be made from many fruits and plants that contain natural

sugar. Honey rose petals have been used to make wine. But most wine is

made from grapes and when the word wine is used alone without a
description name such peach wine or blackberry wine, it always means grape

wine (Agnes 2011)

In California, Apple juice is allowed to ferment naturally, nothing is

done to alter or preserve it and it contains not more than eight (8) percent of

alcohol by volume. The method of filtration, pasteurization, use of pectic

enzymes or other customary cellar operations were considered in wine

making (Amerine, 2009)

In England and in several European countries, apple wine is

produced in important quantities. In Great Britain, the term “cider” means

apple wine, hard cider or fermented apple juice. Ciders made in France are

produced as follows: the apples are stored in bins for a few days to develop

aroma. They are then washed, sorted to remove rotten fruits, then crushed

and pressed in a rack and cloth press. (Amerine, 2009).

At present, fruit wines being produced in the Philippines for

commercial purposes are very few. There is only one well-known fruit wine

factory whose products are marketed under the trademark of Sevilla Wines.

Most of the table wines available are imported. (Sanchez 2014)

The appeal of wine as a drink, however, cannot be understated. In

the years ahead, it is expected that the use of wine will become popular in the

typical Filipino homes. The market is still wide open for fruit wines. The

potential profits from fruit wine processing are also enormous. (Lorenzo 2012)
 Any fruit containing sufficient sugar to taste may be used for

making wine. If sugar is lacking in the fruit, cane sugar may be added. The

flavor which the wine acquires depends largely on the kind of fruit used.

(Santos 2008)

The various information collected from the studies was used as

references in constructing different parts and content of the overall study. It

emphasizes that wine can be made from different kind of fruits which supports

the researchers’ objective on conducting the study.

Java Plum tree is about 8 to 14 meters high with white branchlets

and reddish young shoots. Leaves are broad-tipped, opposite, shiny and

leathery, elliptic, 6 to 15 cm long. Flowers, small, pinkish, in clusters, petal

arranged to form a cup. Fruit is oval, 1 to 2 cm long, dark purple to black,

fleshy and one-seeded, with a sweet-astringent taste. (Houston 2009)

Duhat variously called in English as Java Plum, Indian blackberry

or plain black plum, is found throughout Southeast Asia country, with

probable pre-historic introduction form Malaya. Old hands describe the plum,

particularly its fruit and bark as astringent, carminative, stomachic, anti-

diabetic and anti-diarrheal. (Leeners 2013)

Aside from having a sweet fruit, Duhat tree’s bark can cure

asthma, gingivitis, indigestion and sore throat and even ulcer. The bark is
astringent and in decoction is used as a mouthwash and as a gargle for

ulcerations of the mouth. (Schossler 2007)

Filipinos describe Duhat as among the most popular fruits in the

country in the league. It is a good source of calcium and a fair source of iron.

Duhat is seasonal; its season is from the month of May until the month of

July. (Fuentes 2015)

Duhat is an important summer fruit, associated with many health

and medicinal benefits. It is known to relieve stomach pain, carminative, anti-

scorbutic and diuretic. Duhat vinegar is good to reduce enlargement of

spleen, diarrhea, and who has urine retention problems. Its ployphenolic

compounds are effective against cancer, heart diseases, diabetes, asthma

and arthritis. (Lauzon and Cristobal 2009)

Various digestive disorders i.e. flatulence, bowel spasm, stomach

disorders, dysentery are cured by Duhat. It is also eaten as tonic to increase

sexual activity. Duhat is known by different names such as jambul, jambas,

jamun, jambolan, rajaman, kala jamun, neredu, naval, nerale, jamali, java

plum, black plum and black berry. (Diaz 2011)

The aforementioned studies have similarities to the researchers’

study which provide information about the qualities duhat fruit possess. It also

stresses the importance and medicinal attributes of duhat. Thus, it supports

the claim of the researchers.

 In general, a wine's "aroma," or "nose," is the smell of the wine in

the glass. Primary aromas are those distinct smells that are derived from the

fruit itself. These aromas may present themselves as fruity or floral in nature.

It's these aromas that allow us to differentiate between different wines in their

youth. Violets, rose, green apple, lemon-lime citrus, black and red berries

would all fall under the primary aroma category. (Friedrich 2007)

The fermentation process creates a wine's secondary aromas and

may be subtly or significantly influenced by the winemaker's choices. The

most common influence in secondary aromas is oak. From imparting nutty,

buttery, vanilla and cedar or other wood-like themes to a final wine, oak's lofty

influence is the dominant factor in a wine's secondary aromatic profile.

(Chanson 2009)

If a wine has undergone some sort of aging process, then tertiary

aromas may start to set in. The longer and more extensive the aging, the

more a wine's aromatics will be influenced by these tertiary aromas. These

often include oxidative character traits like coffee, caramel, toffee, and cocoa

or reductive notes that lean more towards earthy nuances like the damp

scents of a wet forest floor, mushrooms or veggie-like components. (Kunkee

and Vison 2013)

When it comes to wine, both tasting and smelling, the nose is

mission critical. The human nose is capable of differentiating between

thousands of unique scents. It is the olfactory ability that allow discerning the

sheer variety of flavors that are offered up in a single sip. (Paraggio 2009)

To get the best whiff of the wine's aroma, spend a good 10

seconds swirling the glass with some vigor. This allows the alcohol to

volatilize and will lift the wine's innate scents towards the nose. The aroma

can be floral, citrus, fruity, vegetal, and earthy or any number of familiar

scents depending on the variety of fruit used, the winemaking process

implemented and the wine's storage conditions. (F.B. Tyson 2011)

If however, a winemaker is running Chardonnay through a

secondary fermentation known as malolactic fermentation the resulting in a

wine will carry rich, butter-based smells. These buttery scents specifically

come under the nose category of "bouquet" not "aroma" because they would

not be present in a Chardonnay that has not undergone malolactic

fermentation, an intervention used by the vintner and not innate in the grape's

varietal character. (Cameron 2014)

The studies summarizes the different aroma present in the wine.

Furthermore, the information explained that aroma of wine have varying smell

depending on the time of fermentation and aging. Wine aroma can be

classified into three. Aroma plays an important role in winemaking, so these

information collected are relevant to the researchers.

Sensory biases are imprinted at a young age when associating

colors with foods. The color of foods and drinks has such as strong impact on

people's perception that it can affect how much people like different foods and

drinks. For example color red is most commonly associated with sweetness

and spice. In another study, a Riesling wine was reported to taste the

sweetest when served under red lighting. (Journal of Sensory studies 24.6

2009)

Tilt the glass slightly and look at the wine against a white

background. White wines can vary from almost transparent white to golden

yellow to amber yellow (for sweeter whites). Red wines can vary from pink to

ruby red to garnet to deep purple. Some older vintages may exhibit a brown

or brick-red tint at the edge. Studies indicate strong correlation between the

density of a wine's color and total tannins in the wine. (R. Marcis 2015)

In contrast to white wines, which deepen in color with age, red

wines lose color and become paler with age. Young red wines start out as

varying shades of ruby or crimson. Because red wines are fermented on the

skins, and the color comes from the skins, there is a very wide range of

colors. (Seandle 2012)

The color of wine is one of the most easily recognizable

characteristics of wines. Color is also an element in wine tasting since heavy

wines generally have a deeper color. The accessory traditionally used to

judge the wine color was the tastevin, a shallow cup allowing one to see the
color of the liquid in dim light. The color is an element in the classification of

wines. (W. Mendoza 2010)

The depth of color in a red wine is influenced by the thickness of

the skin, the length of hang time on the vine, as well as the length of time the

fruit and juice are left soaking before fermentation and after fermentation.

Under traditional wine making practices, thin skinned fruits will show a pale

hue, while thicker skinned fruits will exhibit a deeper color. (A. Balik 2011)

A wine's color can also help to someone interested in collecting

wine. Wine color can use cues to determine its potential. Expert wine tasters

take serious note of the color wine whether or not aiming for a life in the

restaurant industry, it can still use wine colors to better define favorites. The

clues lie in a wine's color. (Polly 2014)

The aforementioned studies have similarities to the researchers’

study which emphasize that the color of wine can be classified as white wine

and red wine. The studies indicate strong correlation between the density of a

wine's color and total tannins in the wine. The depth of color in wine is

influenced by many factors that the researchers should keep in mind.

Texture is important in wine. Texture adds another dimension to a

wine's aroma and flavor characteristics. Texture is a part of the wine's overall

personality. Like other wine attributes, balance and how it interplays is the

key. When eating different foods, there's an obvious difference in texture or

firmness. The same holds true for wines, which are classified as either light-

bodied, medium-bodied, or full-bodied. (Kevin Zraly 2009)

Mouth-feel is generated by activation of free nerve endings of the

trigeminal nerve to determine the food texture. Their distribution throughout

the oral cavity generates diffuse, poorly localized sensation. In wine, mouth-

feel includes the perceptions of astringency, temperature, prickling, body, and

burning. (Brossaud 2010)

To distinguish between the various mouth-feel sensations, tasters

often concentrate sequentially on the expression, intensity and duration of

each attribute. Their temporal response curve is a useful feature in identifying

taste sensations. The perceived localization of the sensations in the mouth

and on the tongue further aids in affirming taste characterization. (Kuznick

and Turner 2012)

The idea of texture in a liquid is so difficult, in fact, that wine

experts cannot even agree on what to call it. Instead experts settle for the

term “mouthfeel". Whatever the call to it, great texture is a crucial though

undervalued characteristic of the best wine. It's a crackling vivacity that

insinuates itself in mouth, almost demanding to take a sip simply because it

feels good. (Gomer 2011)

Consumer has an expectation of what that wine will be based on

the label. Wine texture comes into play immediately, differentiating quality (90
pts vs. 80 pts) Achieving exceptional textural properties of wine can be

inherently difficult. Stems from fruit composition and wine production

techniques once off the vine. (Lohen 2012)

A wine's feel or consistency in the mouth. A tasting term describing

how the wine being tasted feels. Typicity is a tasting term that describes how

well a wine expresses the characteristics inherent to the variety of fruit

represented. Texture can be the most difficult for a new wine enthusiast to

understand. Common terms are silky, velvety, rounded, and smooth. (N.

Bernardo 2008)

The studies above about the textures of wine are related to the

researchers’ study and provides informative background and insight to wine

textures. Texture is the sensation that can be felt in the mouth. In wine,

mouth-feel includes the perceptions of astringency, temperature, prickling,

body, and burning.

Bitter describe one of the four basic tastes. Some fruits often have

a noticeable bitter edge to their flavors. Another source of bitterness is tannin

or stems. If the bitter quality dominates the wine’s flavor or aftertaste, it is

considered a fault. (L. Holms 2011)

In one of the most prominent studies of how expectations can

influence taste, a researcher at the National Institute for agronomic research

found that the simple act of adding an odorless red dye of a glass of white
wine could fool a panel tasters. (G. Morrot 2009)

Sweetness is usually the most rapidly detected taste attribute.

Sensitivity to sweetness occurs optimally at the tip of the tongue. It also tends

to be the first taste sensation to show adaptation. The intensity of its

perception is reduced in relation to a wine’s acidic content. (F. Vaugh 2010)

Keep in mind that a wine’s taste can heavily influenced by

maceration, fermentation and ageing protocols used by winemakers. For

example, stirring the dead yeast calls back up into the wine during

maceration, having the wine undergo a secondary fermentation or simply the

length of time the wine is kept in contact with the lees can all significantly alter

the wine’s taste profile. (M. Enriquez 2008)

A wine’s taste can influenced by the choice of fermentation and/or

ageing container whether it can be steel tank, wooden casks/ barriques. Use

of wooden barrels can impart different taste to wine as well as alter color and

tannin. These enhanced tastes may either complement or dominate the

finished wine. (H. Manawag 2013)

Wine tastes sour and fruity. Light wines can be close to grape

juice. Red wines often are astringent (the cottony feeling on your tongue, e.g.

from strong tea). The smell can be of a wide range, and actually makes much

of the experience of wine. For red wine, it often contains red fruit, such as

plum or cherries. For white wines, it often contains citric fruit, such as lemon
or pineapple. The alcohol taste itself is much stronger than with beer, but

often well-concealed. (A. Gonzales 2012)

The review summarizes the different tastes of wine. Wines can be

sour, bitter, sweet and more. The aftertaste plays a crucial part in accepting

the homemade wine. Most of the time, the drinkers will evaluate the wine by

its aftertaste. The studies above are relevant to the researchers as it serves

as the basis on the experiment to be conducted.

The acidity of a wine is one of its most appealing characteristics,

enhancing its refreshing, crisp qualities as well as enabling wines to be paired

with foods so successfully. Acidity complements foods in a palate-cleansing,

refreshing manner. The acidity is usually tasted as soon as it comes into

contact with the sides of your tongue, similar to biting into a cold Granny

Smith apple. Cooler growing climates produce wines higher in tartaric and

malic acid. (S. Garlac 2015)

White wines exhibit more acidity than red wines. Acidity gives wine

its crispness on the palate. A dry wine needs good levels of acid to provide

liveliness and balance; sweet wine needs acidity so it does not seem cloying.

Too much acidity will make the wine seem harsh or bitter; too little and the

wine will seem flabby and dull. During the first 15 to 30 seconds after a wine

is swallowed, the acidity should gradually begin to fade. Lighter-style red

wines may have high acidity, while heavier-bodied red wines tend to have low

acidity. (L. Myer 2011)

Acids are one of 4 fundamental traits in wine (the others are tannin,

alcohol and sweetness). Acidity gives wine its tart and sour taste.

Fundamentally speaking, all wines lie on the acidic side of the pH spectrum

and most range from 2.5 to about 4.5 pH (7 is neutral). There are several

different types of acids found in wine which will affect how acidic a wine

tastes. The most prevalent acids found in wine are tartaric acid, malic acid,

and citric acid. (R. Sherer 2008)

Acidity in wine product of several organic acids naturally found in

the fruit. Tartaric and Malic make up the lion’s share of these acids.

Depending on when the fruit was picked and how the wine was made, these

acids will be present in varying amounts. The concentration of these acids

determines how tart/sour the wine will be, as well as how long the wine will

remain stable after bottling. (Marudo 2012)

Acidity has several functions in a wine/must. The tartness helps to

balance the fruity, sweet elements that would otherwise become too cloying if

not present. Acidity also helps to trick our pallets into perceiving the alcohol in

wine as sweet component, rather than a burning sensation. (B. Adong 2010)

Acidity is a wine’s “pucker” or tartness; its’s what makes a wine

refreshing and your tongue salivate and what another sip. The easiest way to
think about acidity is to think about a glass of lemonade. (P. Harada 2008)

The studies have similarities to the researchers’ current study that

provides information regarding on the acidity of wine. The different types of

acids found in wine will affect how acidic a wine tastes. Acidity must be

balance to have a better wine quality. This information serves as a reference

and a guide for further explanation of the research to be conducted.